Finger Millet Murukku Recipe | Ragi Murukku | Deepavali Palagaaram

Just 1 more week to go.. Diwali – the most awaited festival of all ages !! Sweets, Savories, new Dresses, Crackers, Friends, Relatives, WhatsApp wishes, new Cinemas, TV programmes … Tight schedule for all!! Excitement builds!!

Try healthy recipes to celebrate a healthy Diwali.. I have already posted Protein-rich Thinai(Foxtail Millet) Murukku for last Diwali. This year special is Calcium-rich Ragi Murukku… Click here for healthy Laddoo recipes.

Preparation

1. Dry roast Urad dal until slightly browned. Cool it and grind it in mixie to a fine powder.2.Grind fried chana dal to fine powder in mixie. In a mixing bowl, add Ragi flour, raw rice flour, ground urad dal powder and fried chana dal powder.3.Add salt and chilli powder. Sieve the mix. The left-overs in the sieve can again be ground in the mixie and sieved.4.Throw away the last tiny particles left in the sieve. Add sesame seeds and butter to the mix.5.Mix thoroughly before adding water.Then, add water and knead the dough. The dough should neither be sticky/watery nor be hard. 6.Moisture your hand with water and pull out some dough to fill the idiyappam press. I have used start-shape plate. Press on the back of flat and wide-mouthed ladles. Start from the centre and draw swirls just like mosquito coils.7. Once oil is hot, carefully drop from the ladle to oil. The number of murukkus per batch depends on the width of your pan. Once dropped, you could see more bubbles arising with noise.8.When the bubbles are halved, turn murukku to the other side. I use steel stick to turn and take but you shall use perforated ladle too. When the bubbles count is less and so the noise, its time to take out. Collect them in tissue papers.    Healthy and tasty Finger Millet Murukku is ready! Once cooled, store in air-tight container.

Tips/Tricks

• If you don’t like the dominance of ragi flavor, you shall reduce 1/2 cup of ragi flour and replace it with 1/2 cup of raw rice flour.
• Do prefer thaenkuzhal achu as I have used for my thinai murukku. Thaenkuzhal cooks faster and absorbs less oil.
• Homemade raw rice floor is same as making foxtail millet flour which I have explained in my foxtail(thinai) murukku post.
• For homemade Finger millet(Ragi) flour, just wash ragi, dry it in sun and grind it in mill. Shelf life for the flour is 3-4 months.
• You shall add a pinch of asafoetida while mixing the flour.
• Omam/Ajwain/Thymol can be substituted for Ellu/Til/Sesame seeds
• To check if the oil is ready to fry, drop a piece(very small) of dough into the oil and if it bounces back from bottom at once with no delay, the oil is ready.
• Cook in medium flame and do not burn murukkus. Don’t wait for color change. Just take out when bubbles and noise slow down.