Finger millet, also known as Kezhvaragu/Keppai – Tamil, Ragi-Kannada, Ragulu – Telugu, Koovaragu – Malayalam is a highly nutritious millet. There are many ways of using this millet in our very day dishes…here is the recipe for a savory snack which can be had with your evening cup of tea or coffee. This murukku tastes has a decent taste, melts in your mouth..blah blah.. blah….. all that is fine but the color which is not that appealing will get you this initial reaction similar to….. “Pppppaahhh” from “Naduvula Konjam Pakkatha Kaanom”movie! Sometimes foods add a bit of humor tooo, When Sid saw these for the first time he goes….Ma, “What is this? some kind of Alien food??” then I told him these are just murukkus, He goes again “Did you make a bad batch, why are they sooo burnt”, now I know he’s watching too much Disney! lol. Ok friends, have fun making these black beauties and do share your funny experiences!
Finger Millet murukku / Kezhvaragu Murukku / Easy Murukku / Easy Diwali Snacks / Murukku / Mullu Murukku / Deepavali Kaaram Vagaigal / Savoury Snacks / Ragi Murukku
|Ragi Flour||1 cup|
|Rice flour||1/2 cup|
|Gram Flour / Kadalai maavu||1/4 cup|
|Red Chili powder||3/4 teaspoon|
|Asafoetida powder||1/4 teaspoon|
|Sesame seeds (white)||3/4 teaspoon|
|Butter (room temperature)||2 Tablespoons|
|Salt||1 teaspoon (exact measure)|
|Water||3/4 cup (exact measure)|
|Oil (for deep frying)||4 cups|
Mix all dry ingredients in a bowl. (Ragi flour, rice flour, gram flour, red chili powder, asafoetida powder and salt)
Add the sesame seeds, crumble the butter into the flour and mix. Slowly add water and make a stiff dough. (Even though the water measure given above is exact, I want you to add little by little until it all binds together, just to be on the safer side)
Using this star shaped disc we are going to press the dough to shape the murukkus.
Fill the murukku press with some dough with star hole plate. Make sure you grease some ladles to press the murukku first in that then drop them in oil. This is to ensure that we get a properly shaped murukkus.
Heat oil in kadai , enough to deep fry the murukkus. Deep fry over medium flame. As soon as to drop them in oil they go dancing with shhhh sound and swirls happily in the oil.
Its little difficult to find whether this murukku is fried or not as its color is black. The only trick is… when the bubbles subside and all that dancing stops we know its ready!
At this stage , take them out and drain excess oil in a paper tissue. Let them cool completely, store in air-tight box for upto 3 weeks.
Here you go…. Crispy, munchy Alien Murukku! Enjoy with a cup of tea!
Yields about 36 mini murukkus.
* I have given exact measures and your dough should come out fine but if you mess don’t panic adjust with these options and knead again……
1. If its too watery adjust by dusting little rice flour ( or )
2. If its too tight add few drops of water.