Ragi Murukku / Finger millet Chakli

 

  This murukku I made for last year Diwali , as I couldn’t post then , I am posting for this Diwali season. This was so delicious and healthy murukku with the goodness of finger millet.

  As these days , the awareness to use the ancient grains have increased, if you make this murukku once  and taste it , you will make it frequently.

Requirements :

Ragi flour – 1 cup

Rice flour – ½  cup

Besan ( Chickpea ) flour- ¼ cup

White sesame seeds – 1 tsp

Red chilli powder – 1 tsp

Butter  - 2 tbs

Water as required for dough

Salt to taste

Oil for frying

Method :

In a mixing bowl , add ragi flour , rice flour and besan flour , chilli powder , sesame seeds and salt , mix well.

Add in butter and mix well.

Sprinkle little water at a time and make a soft dough.

Fill the murukku press with the dough I used the star plate.

 Press the murukku and fry in oil.

Cook till the bubbles around each murukku stops.

Ragi murukku are ready to be served.

Store in airtight containers.

NOTES :

You can make the murukku as spirals or as separate threads.

Hot oil can be used instead of butter.

Vengaya Murukku / onion spirals ( Murukku )

    The Diwali mood has started every where ,  I thought of posting my Diwali recipes from today .

     Today I am sharing a flavorful murukku with shallots / pearl onions. When I made this murukku , the whole house was smelling with this murukku smell.

      I used chinnavengayam  / pearl onions to make this murukku . If you can’t get pearl onion you can use the large onions.

Requirements :

Homemade Rice Flour – 2 cup

Urad dhal flour – 1/2 cup

Besan flour – ¼ cup

Roasted Gram flour – ¼ cup

Butter – 1 tbs

Shallots / pearl onions – 10

Salt to taste

Red chilli – 7 – 10 nos

Sesame seeds – ¼ tsp

Water as required

Oil for frying

Method :

Peel the skin off the shallots and grind along with red chillies.

In a bowl , add the rice flour , urad dhal flour , beasan and roasted gram flour , mix well.

Add in required salt  , sesame seeds and grounded onion + chilli paste , combine well.

Add in the butter and sprinkle little water and mix well.

Make the dough with enough water  required.

Taste the dough to adjust salt and spice level.

Heat oil in a kadai or deep frying pan.

Fill the dough in the murukku press , I used star shaped plate in the press.

 Press the murukkus into spirals and fry in oil .  when added to the oil , there will be more bubbles around each murukku .

When the bubbles stops , take out the murukku.

Repeat with the remaining dough. Let it cool and store in the airtight containers.

 Vengaya Murukku is ready to serve.

 While having the murukku , you can smell and taste the onion.

Moti channa / Gram flour spice Sticks

  






This was a crunchy snack made with the gram flour and spices .This is similar to the karasev of Tamilnadu with some difference in the ingredients.

  It will be perfect snack for tea time as well as during rainy season. 

I made in a small amount , so it will be easy to make.

Requirements :

Gram flour / Besan flour – 2 cup

Chilli powder – 2 tbs

Ajwain / carom seeds – ½ tbs

Salt as required

Oil – 2 tbs

Asafetida a pinch

Water – 1 cup + ½ cup ( optional )

Oil for frying

Method :

 In a bowl , mix the gram flour , ajwain , salt , chilli powder , asafetida together.

Sprinkle little water at a time and make a soft and sticky dough.

Add in the 2 tbs of oil and mix well.

I used murukku press to make this , perforated laddle can be used .

Fill the dough in the murruku press and press directly into the hot oil.

Cook in the medium flame till golden brown.

Take out of the oil and let it cool.

Break into small pieces or keep it as large ones.

Store the motichanna in airtight container.

Motichannas are ready to serve.

Karasev

 This was my favorite snack. I can skip food for this snack.

Requirements :

Besan flour – 1 cup

Roasted gram flour – ½ cup

Rice flour – 1 cup

Crushed pepper – 2 tbsp

Crushed cumin – ½  tsp

Butter – 2 tbs
Turmeric powder - 1/2 tsp

Salt as required

Oil for frying

Method :

Mix the flours together with the hand.

Add the crushed pepper , cumin , salt and butter , knead with the dough.

Sprinkle little water to make a soft and firm dough.

Heat oil in a kadai .

Take a ball of the dough and fill in the murukku press.
Press directly into the oil .

Fry till fully cooked and take out from oil.
Break into small pieces .

Let it cool and store in air tight container.

Note :

Chilly powder can be used instead of pepper .

Let's Party- Fest Celebration Event hosted by Preeti’s Kitchen Life  and announced by Surabhi's My Cookbook.


my diwali basket event happening @ pallavi's space.

Diwali Bash

 Happening @ paricashkitchen

Diwali food fest @ anu's healthy kitchen

WTML  nov 2012Event hosted by Preeti’s Kitchen Life  and announced by Gayathri'sCook Spot.

Happening @ siris food flavours

Peanut Mullu Murukku

  Peanut murukku is delicious with the flavor of the peanut. I had seen this recipe in a cookery show. I tried this for the first time for this diwali. It is same as making normal murukku with the addition of groundnut. In this i used homemade rice flour , i will post about it separately.

Requirements :

Homemade rice flour – 2 cup

Groundnut – 1 cup

Urad dhal – 2 tbs

Butter – 2 tbs

Sesame seeds – 1 tsp

Roasted gram dhal – 4 tbs

Dry chilly – 5 – 6

Salt as required

Oil for frying

Method :

 Dry roast the urad dhal and grind into fine powder.

Roast the groundnuts and grind coarsely along with dry chilly.

Grind the roasted gram dhal ( potukadalai ) into fine powder.

Take a large bowl mix the rice flour , urad flour , gram dhal flour , sesame seeds and peanut powder together.

Now , add the required salt and butter , mix well with hand.

Sprinkle required water to make soft and firm dough.

Check the salt and spiceness in this stage.

Fill small ball of dough into the murukku press and  make murukku.

Deep fry the murukku on both sides.

Store in air tight containers.

Peanut murukku is ready to serve.

Note :

 I used mullu murukku plate in murukku press to make this murukku.

 Chilly powder can be substituted instead of dry chilly.

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Round Murukku / Maida Murukku

   I was crazy about this murukku from my childhood. I do’t know it may be because of its taste or its cute round shape.  Requirements :

Maida / All purpose flour – 1 cup

Rice flour – ½ cup

Urad dhal – 2 tbs

Butter – 2 tbs

Oil for frying

Chilly powder – 1 tsp

Salt as required

Sesame seeds – ½ tsp

Method :

Dry roast the urad dhal and grind into fine powder.

 Steaming of maida :

 Place the maida in the cotton cloth , tie it tight and steam for ten minutes.

Making of dough :

In a large bowl , mix the steamed maida , rice flour , urad dhal flour , salt , chilly powder well.

Now , add the sesame seeds and butter , mix well.

Sprinkle about quarter  cup of water and make a firm  and soft dough.

 Take a small ball of the dough , roll into long threads with both hands.

Cut into about 2 ’’ length strips and joins the ends to make into a ring.

Repeat the same to whole flour.

Deep fry in oil.

Store in air tight containers.

Maida / Ring murukku is ready to serve.

Note :

 Close the dough in a damp cloth as , it will harden on exposure to air.

Rice Murukku

  Murukku was the favorite snack in our family. My mom usually makes murukku , me and my sister will help her by filling the dough in murukku pidi ( murukku maker ).

 It was a long process and standing in front of hot oil.

  I remember when we were school going my mom and chittes will make murukku on a saturday before diwali . Me and my cousins will be waiting to taste. 

Requirements :

Rice flour – 1 cup

Urad dhal – ¼ cup

Butter – 1 tbs

Salt as required

Sesame seeds – ¼ tsp

Garlic – 2 cloves

Chilly powder – ½  tsp

Oil for frying

Method :

Dry roast the urad dhal and grind to a fine powder.

Crush the garlic cloves.

Take a bowl , add the rice flour , urad dhal flour , sesame seeds , butter , garlic ,salt  and mix well.

Sprinkle little water and make dough. The consistency of dough must be like chapati dough.

Heat oil in the kadai.

Fill the murukkupidi with the dough and make small  round murukku on arikarandi( ladle used to frying ) .

Dip this ladle with the murukku into hot oil.

Fry till cooked light brown.

Store in air tight containers.