Ragi Murukku Recipe is a crispy and tasty snack made with ragi flour. It’s a perfect choice for a healthy, quick bite that everyone in the family will enjoy. (step-by-step-recipe-video)
About Ragi Murukku Recipe:
Ragi Murukku recipe or finger millet snacks is a healthier version of the traditional South Indian snack, murukku.
Usually made with rice flour, this version uses ragi flour, which is full of calcium, iron, and fiber. This makes the snack not only tasty but also good for you.
I first tasted murukku when my mother-in-law introduced me to it after I got married into a South Indian family.
Murukku was a regular snack in their home, especially during Onam when lots of snacks were made, and murukku was always one of them.
For me, this kind of snack was very new and a bit challenging to make. The ingredients, the process, and of course, the murukku maker—which I was seeing for the first time—were all new to me. So, I found it difficult to get it right.
Since it was hard for me to make, I started buying murukku from a small Sindhi shop near our home in Delhi. Their murukku was so crispy and delicious that it quickly became one of our favorite snacks.
I became so addicted to that murukku that as soon as we ran out of stock, I would rush to the shop to buy more and restock.
When we moved to Bangalore, I became more curious about South Indian cooking and decided to give murukku another try.
With practice and help from my family, I slowly got the hang of it.
Making millet murukku recipe at home felt like a big achievement, and it made me feel more connected to my new family’s traditions.
As I learned more about South Indian recipes, I heard about the health benefits of millet like ragi, also known as finger millet.
Ragi is often used in dishes like porridge, dosa, and idli because it’s very healthy.
Since murukku was something we enjoyed regularly, I thought, why not try making it with ragi flour?
This way, it could be a bit healthier.
So first, I focused on mastering the basics with rice murukku, and then one day, I decided to try making murukku by replacing rice flour with ragi flour.
My family was curious when they saw me mixing ragi flour into the dough instead of the usual rice flour. They even thought I was going to make chapati out of it since I was known for making chapati, which isn’t usually made in Kerala.
They were a bit unsure at first, but when the first batch of Ragi Murukku came out of the oil, it smelled and looked delicious. The murukku was crispy and had a nice earthy flavor. Everyone loved it, and soon, Ragi Murukku became a regular snack in our home.
When my mother-in-law saw it, she was amazed that a snack like murukku could be made with ragi flour.
Many people avoid making ragi murukku because they get confused about how to tell when it’s done.
But here’s a small tip: as soon as you see the sizzling stop after dropping and frying the murukku, that’s the indication that it is properly cooked and fried.
So, see, it’s that simple!
Ragi Murukku is not just a festive treat; it’s also a great everyday snack. You can make it ahead of time and store it, so you always have a healthy option ready when you want a snack.
So, Ragi Murukku is a perfect choice whether you want a healthy snack for Onam, Diwali or just need a quick and tasty snack for your family.
Let’s start making these delicious and Healthy South Induan Snacks together!
Serving Suggestion:
You can enjoy finger millet snacks with a hot cup of tea or coffee, It’s light, crispy, and much healthier than most other snack options.
This finger millet snacks are a great alternative to store-bought chips or murukku so you can pack a few murukkus in your kid’s lunchboxes as a crunchy, healthy snack.
Serve Millet Murukku Recipe alongside other festive treats like laddoos and barfis during festivals like Diwali or Onam.
Storage Suggestion:
These finger millet snacks can be stored in an airtight container at room temperature. This will keep them fresh and crispy for up to 2 weeks.
Pro Tips:
Some suggestions and tips will help you make and enjoy the perfect Ragi Murukku recipe, every time.
Oil Temperature: Fry the murukkus on medium heat. If the oil is too hot, the murukku will brown quickly on the outside but remain uncooked inside. If the oil is not hot enough, the murukku will absorb more oil and become greasy.
Test Batch: Fry a small piece of dough first to check the oil temperature. The dough should rise to the surface slowly, not too quickly.
Sesame Seeds: Lightly roast the sesame seeds before adding them to the dough for an extra nutty flavor.
Even Thickness: When pressing the murukku, ensure the spirals are of even thickness for uniform cooking. Uneven thickness may cause some parts to be overcooked while others remain undercooked.
Sizzling Sound: The key to knowing when your murukku is done is to listen for the sizzling sound. When it reduces and stops, that’s your indication to remove the murukku from the oil.
Why You Should Make Millet Murukku Recipe:
Healthier Alternative: Ragi Murukku is a healthier version of the traditional murukku, made with ragi flour, and packed with calcium, iron, and fiber.
Easy to Make: With some practice, you can make delicious finger millet snacks at home. This recipe is simple to follow and made with a few basic ingredients.
Kid-Friendly: This snack is perfect for kids who love crunchy treats.
Great for Festivals and Everyday Snacking: Great recipe for any festive season. Also ideal for everyday munching.
Make in advance: You can make a batch in advance and store it for up to two weeks. It’s a convenient snack option when you need it.
Looking For Some More Diwali Snacks Recipes Like this:
In case you are looking for some more Snack Recipes for upcoming Diwali festival, you can check them out here:
15 minutes easy murmura namkeen recipe
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Basic Ingredients Used to Make These Healthy South Indian Snacks:
Ragi Flour: The star ingredient, ragi flour is packed with nutrients and gives the murukku a unique, earthy flavor.
Rice Flour: Little rice flour brings the crispiness of the recipe.
Besan (Chickpea Flour): Adds a slight nuttiness and helps binding the dough.
Asafoetida: A pinch of asafoetida enhances the flavor and helps in digestion.
Sesame Seeds: Adds a slight crunch and nuttiness.
Butter: Makes the murukku light and crispy.
Ragi Murukku Recipe
Ingredients
- 2 cup Ragi flour
- 1/2 cup Rice flour
- 2 tbsp Besan
- 1/2 tsp Asafoetida
- 1 tsp Salt
- 2 tsp Sesame seeds
- 1 tsp Butter
- Oil for deep frying
Instructions
- In a deep bowl add ragi flour, rice flour, besan, asafoetida, salt and sesame seeds. Mix everything well.
- Now slowly add little by little water and knead dough.
- You can use the disc with 3 holes or the single star disc. I have used the single star disc.
- Take a portion of murukku dough, form it into a log shape, then place it inside the murukku press and press it in a circular motion to form murukkus as seen in the picture below. You can directly press into the oil or you can press it on greased ladle or small plate as shown below. (Tips – if the murukku dough breaks while pressing through the murukku maker, the dough is a little dry. You may add few tsp of water, mix the dough well and continue).
- Heat oil in a kadai, once the oil is hot, reduce the heat to medium. To check if the oil is hot, add a small bit of dough into the hot oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus.
- Gently drop 3-4 murukkus into the hot oil (number of murukkus added depends upon the quantity of oil used).
- Let it cook for some time, then flip it over to the other side for uniform cooking.
- Once the sizzling sound stops, remove the murukku from the pan and place it in a colander or kitchen towel to drain excess oil.
- Repeat the same process for the remaining dough. Enjoy making delicious Ragi murukkus this Diwali.
Nutrition
Frequently Asked Questions About this Finger Millet Snacks:
How do I know when the murukku is done frying?
When you hear the sizzling sound in the oil reduces and stops. This means the moisture has evaporated, and the murukku is fully cooked.
Can I use ghee instead of butter in the dough?
Yes, you can use ghee for a richer flavor. Ghee also adds a lovely aroma to the murukku, but make sure to use it in the same quantity as butter.
Why is my murukku breaking while pressing?
If your murukku dough is breaking while pressing, it means the is too dry. Just add a few teaspoons of water and knead the dough again to make it smoother and easier to press.
How do I prevent the murukku from absorbing too much oil?
If the oil is too cool, the murukku will absorb more oil and become greasy. To prevent murukku from becoming oily, make sure the oil is hot enough before frying. Fry them on medium heat.
Can I add other spices to this recipe?
Yes! You can add spices like cumin seeds, carom seeds (ajwain), or even red chili powder for extra flavor.
Is Ragi Murukku suitable for people with diabetes?
Ragi is a low glycemic index grain, which makes it a better option for people with diabetes compared to regular snacks made with refined flour. But then it’s best to enjoy it in moderation.
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Kodo Millet Laddoo
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