Ragi Murukku Recipe
Ragi Murukku is a quick healthy and crispy snack made with ragi flour. It’s a slightly healthier twist to the regular murukku but still taste really nice and crunchy. I like how the ragi gives that earthy flavor and the color also looks very rich and different from normal white murukku.
Servings10 small murukku
Ingredients
- ½ cup ragi flour
- ¼ cup rice flour
- ⅛ cup besan flour
- ½ teaspoon red chilli powder
- ½ teaspoon white sesame seeds
- 1 tablespoon butter at room temperature
- water as required
- salt to taste
- oil to deep fry
Instructions
- In a mixing bowl, take ragi flour, rice flour and besan flour along with red chilli powder, sesame seeds, butter and required salt.
- Mix it well with your hands now add water little by little. Bring together to form a stiff dough.
- Grease the murukku press and use the star press. Now fill the murukku press with dough.
- And start pressing it in ladles so that its easy to flip over in hot oil.
- Heat oil and flip over the murukku from the ladle and deep fry on both sides.
- Once the shh sound ceases remove them and drain in tissue paper. I also made some uthiri murukku with the last leftover dough.
- Drain in tissue and store in airtight container.
- Serve Ragi Murukku with tea.
Notes
- Making the dough – The dough should be stiff and not sticky. If too dry, just sprinkle water and mix. If too loose, it will absorb oil and break while frying.
- Handling ragi flour – Ragi can dry out the dough fast, so don’t keep it for too long after mixing. I usually press and fry quickly after making the dough.
- Shape and size – I used the regular star mold in my murukku press. You can make swirls or just press in small broken pieces for uthiri murukku. Just make sure they are not too thick.
- Frying tips – It’s little tricky to know when ragi murukku is done because of the dark color. So listen for the shh sound in oil – once it slows down, you can remove. Don’t wait too long or it will turn bitter.
- Butter vs oil – I usually use butter for mixing the dough as it gives better taste and crispness, but if you want a lighter version, hot oil can be used too. The taste will be slightly different though.
Nutrition Facts
Ragi Murukku Recipe
Amount Per Serving (20 g)
Calories 70
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.05g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Cholesterol 3mg1%
Sodium 13mg1%
Potassium 67mg2%
Carbohydrates 13g4%
Fiber 0.3g1%
Sugar 0.2g0%
Protein 1g2%
Vitamin A 65IU1%
Vitamin C 0.001mg0%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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