Ragi Murukku Recipe – Crispy Gram Flour & Cumin Snacks

Last Updated on 4 months by Neha Deshmukh

Ragi Murukku Recipe – Crispy Gram Flour & Cumin Snacks

Introduction

Oh, murukku! Just the name brings back childhood memories of festive seasons and my grandmother’s kitchen filled with the aroma of frying snacks. This Ragi Murukku recipe is a healthier twist on a classic, using the goodness of ragi (finger millet) flour. It’s surprisingly easy to make, and the result is a delightfully crispy, flavorful snack that everyone will love. I first made this when I was trying to incorporate more millets into our diet, and it quickly became a family favorite. Let’s get started!

Why You’ll Love This Recipe

This Ragi Murukku isn’t just delicious; it’s also packed with goodness! Ragi is a nutritional powerhouse, and combining it with roasted gram flour (pottu kadalai) and a hint of cumin creates a snack that’s both satisfying and good for you. It’s perfect for tea time, as a festive treat, or just when you need a little something crunchy.

Ingredients

Here’s what you’ll need to make these crispy delights:

• 1 cup Ragi flour
• 1 cup Rice flour
• 1 cup Besan (gram flour)
• 1 cup Pottu kadalai (roasted gram) – finely powdered
• 1 tsp Cumin seeds
• As needed Salt
• 2 tbsp Butter
• As needed Oil for deep frying
• A generous pinch Asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ragi Flour: Health Benefits & Varieties

Ragi is a fantastic source of calcium, iron, and fiber. You can find it easily in most Indian grocery stores. I prefer using the fine ragi flour for murukku, as it gives a smoother texture. (Approximately 1 cup = 120g)

Pottu Kadalai (Roasted Gram): Regional Significance & Preparation

Pottu kadalai is a staple in South Indian snacks. It adds a lovely nutty flavor and crispness. You can buy it pre-roasted and powdered, or roast and powder it yourself for the freshest flavor. Make sure it’s ground to a very fine powder – no grainy bits allowed!

Asafoetida: Aromatic & Digestive Properties

Asafoetida, or hing, might smell a little strong on its own, but it adds a wonderful savory depth to the murukku and aids digestion. A little goes a long way!

Butter vs. Oil in the Dough

I prefer using butter for a richer flavor and softer texture. However, you can substitute it with oil if you prefer. Just be aware that the murukku might be slightly less tender.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, grind the roasted gram (pottu kadalai) into a fine powder. If you’re buying it pre-powdered, make sure it’s super fine.
2. In a large mixing bowl, combine the ragi flour, rice flour, besan, powdered pottu kadalai, cumin seeds, salt, and asafoetida. Give it a good mix.
3. Now, add the melted butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. This is where the magic starts!
4. Gradually add water, a little at a time, and knead to form a soft, smooth, and crack-free dough. Don’t add too much water at once – you want a pliable dough, not a sticky one.
5. Heat oil for deep frying on medium heat. It should be hot enough to fry, but not so hot that the murukku burns.
6. Fit your murukku press with a single-star nozzle. Load the dough into the press.
7. Gently press the murukku directly into the hot oil, forming spiral shapes. Don’t overcrowd the pan.
8. Fry until the murukku turns golden brown and the bubbles subside (about 3-4 minutes).
9. Remove the murukku with a slotted spoon and drain on paper towels to remove excess oil.
10. Let them cool completely before storing in an airtight container. Trust me, they won’t last long!

Expert Tips

A few little secrets to murukku success!

Achieving the Perfect Murukku Shape

Consistent pressure on the murukku press is key. Practice makes perfect! If the shape isn’t quite right at first, don’t worry – you’ll get the hang of it.

Troubleshooting Dough Consistency

• Too dry: Add a teaspoon of water at a time until it comes together.
• Too sticky: Add a tablespoon of rice flour or besan.

Oil Temperature for Crispy Murukku

The oil temperature is crucial. If it’s too low, the murukku will absorb too much oil and become soggy. If it’s too high, they’ll burn before they cook through. A good test is to drop a tiny piece of dough into the oil – it should sizzle and rise to the surface.

Variations

Let’s get creative!

Vegan Ragi Murukku

Substitute the butter with an equal amount of vegan butter or oil.

Gluten-Free Considerations

This recipe is naturally gluten-free, as it doesn’t contain any wheat. However, always double-check the labels of your ingredients to ensure they are certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Adding Chili Powder)

For a spicy kick, add ½ to 1 teaspoon of chili powder to the dough. My friend, Priya, loves adding a pinch of cayenne pepper too!

Festival Adaptations (Diwali, Krishna Jayanthi)

Murukku is a popular snack during Diwali and Krishna Jayanthi. You can make a larger batch and package them beautifully as gifts.

Serving Suggestions

These are fantastic with a cup of hot chai or filter coffee. They also make a great accompaniment to sambar or chutney.

Storage Instructions

Store cooled murukku in an airtight container at room temperature for up to 2 weeks. They tend to lose their crispness over time, so it’s best to enjoy them fresh!

FAQs

Got questions? I’ve got answers!

What is the best way to grind the roasted gram (pottu kadalai)?

Use a high-powered blender or a spice grinder. Grind in batches to ensure a fine powder.

Can I use ghee instead of butter?

Absolutely! Ghee will impart a lovely aroma and flavor. Use the same quantity as butter.

How do I prevent the murukku from breaking while frying?

Make sure the dough is soft and pliable, and the oil temperature is just right. Also, don’t move the murukku around too much while it’s frying.

What type of oil is best for deep frying murukku?

Groundnut oil or sunflower oil are good choices. They have a high smoke point and a neutral flavor.

Can I make the dough ahead of time and store it?

Yes, you can! Store the dough in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.