Ragi Murukku, Finger millet Chakli, Kezhvaragu Murukku

ragi murukku, finger millet chakli, kezhvaragu murukku

Ragi Murukku is a crispy and crunchy murukku / Chakli made with ragi flour. This recipe is so easy to prepare and step by step pictures are included for your reference too. Ragi is also called as nachni in Hindi. For this recipe, I have used store bought ragi flour and rice flour. With Diwali around the corner, I wanted to post few Diwali special recipes here in the blog. I have already posted Butter Murukku recipe, hope to post few more in the coming week.

ragi murukku, finger millet chakli, kezhvaragu murukku

ragi murukku, finger millet chakli, kezhvaragu murukku

How to make ragi murukku / nachni chakli (with step by step pictures) ?

ragi murukku , finger millet chakli, ragi chakli, kezhvaragu murukku

ragi murukku, finger millet chakli, kezhvaragu murukku

Ragi Murukku

Ragi Murukku- Crispy and crunchy murukku prepared with ragi flour. Easy recipe with step by step pictures.
Category : Diwali Snacks
Recipe Developed, Cooked and Clicked by :
Published : October 19, 2016
Prep time : 10 mins; Cook time : 30 mins; Total time : 45 mins
Yield : 15 servings

Ingredients :

  • Ragi Flour : 2 Cups
  • Rice Flour : 1 Cup
  • Pottu Kadalai / Roasted Bengal Gram / Chutney Dal : 3/4 cup (powdered)
  • Cumin Seeds : 1 1/2 Teaspoon
  • Sesame Seeds : 1 1/2 Teaspoon
  • Chilli Powder : 1 1/2 Teaspoon
  • Asafoetida : 1/4 Teaspoon
  • Salt : to taste
  • Butter : 3 Tablespoon (room temperature)
  • Water : As required
  • Oil : To deep fry

Instructions :

  1. First grind pottukadalai/ roasted Bengal gram into fine powder. Take 3/4 cup of it for making the murukku, reserving the rest to be used later.
  2. Then in a bowl, add ragi flour, rice flour, powdered pottukadalai, cumin seeds, sesame seeds, chilli powder, asafoetida, chilli powder, salt and mix well.
  3. Now add butter and combine well.
  4. Then add water little by little and knead into a soft dough.
  5. Heat oil. Dip a slotted spoon in hot oil, make swirls of murukku in its back.
  6. Gently slide the murukku swirl in hot oil and deep fry. You can fry 4 – 5 murukkus at the same time, depending on the size of the frying pan. But don’t overcrowd it.
  7. When sizzling in the oil stops, remove from oil, drain excess oil.
  8. Repeat the process for rest of the murukku dough.
  9. Let it cool. Then store in airtight container.

Notes :

  • This dough is difficult to press into murukku, as it breaks easily.
  • Instead of making swirls, you can make like I did in butter murukku. Press directly on to oil as small sticks and deep fry.
  • To check if the oil is ready, drop a piece of dough, it has to come up in medium pace with sizzle. If it sinks down, then the oil is not hot enough. If it comes up too fast, that means oil is very hot than required.
  • The temperature of oil is also very important. Key for crispy, melt in the mouth murukku is to maintain the temperature through out. If in between the batches, you feel that the temperature of oil is dropping or increasing wait till it reaches the required temperature and then proceed.

ragi murukku, finger millet chakli, kezhvaragu murukku

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