Last Updated on 4 months by Neha Deshmukh

Ragi Murukku Recipe – Crispy Sesame & Chilli South Indian Snack

Introduction

Oh, murukku! Just the name brings back so many 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 the classic, using the goodness of finger millet (ragi). It’s wonderfully crispy, subtly spicy, and absolutely addictive. Trust me, once you start, you won’t be able to stop! I first made this when I was trying to incorporate more millets into our diet, and it quickly became a family favourite.

Why You’ll Love This Recipe

This Ragi Murukku isn’t just delicious; it’s also packed with nutrients. It’s a fantastic snack for tea time, a perfect accompaniment to a South Indian meal, or just something to munch on when those cravings hit. Plus, it’s surprisingly easy to make, even if you’re new to working with a murukku press. You’ll love how the sesame seeds add a lovely nutty flavour and satisfying crunch.

Ingredients

Here’s what you’ll need to make these delightful Ragi Murukku:

• 1 cup ragi flour / finger millet flour
• ¼ cup rice flour
• ¼ cup besan flour (gram flour)
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• ¼ teaspoon red chilli powder (adjust to taste)
• Salt to taste
• Water as needed
• Oil for deep frying

Ingredient Notes

Let’s talk about the ingredients and how to get the best results!

Ragi Flour (Finger Millet Flour): Health Benefits & Uses

Ragi is a nutritional powerhouse! It’s rich in calcium, iron, and fibre. It’s naturally gluten-free and has a slightly earthy flavour that works beautifully in both sweet and savoury dishes. You can usually find it in Indian grocery stores or online. (Approximately 1 cup = 120g)

Rice Flour: Achieving the Right Texture

Rice flour helps create that signature crispy texture. Don’t substitute with rice powder, it’s a different grind. (Approximately ¼ cup = 30g)

Besan Flour (Gram Flour): Binding & Flavour

Besan adds a lovely flavour and helps bind the dough together. It also contributes to the golden colour when fried. (Approximately ¼ cup = 40g)

Butter vs. Oil: Impact on Crispness & Taste

I prefer using butter for a richer flavour and slightly more delicate crispness. You can substitute with oil (vegetable or sunflower work well), but the flavour will be a little different.

Sesame Seeds: Regional Variations & Toasting Tips

Sesame seeds are a classic addition to murukku, adding a wonderful nutty flavour. In some regions, they’re lightly toasted before adding to the dough for an even more intense flavour. Just be careful not to burn them!

Red Chilli Powder: Spice Level & Types

I use Kashmiri red chilli powder for its vibrant colour and mild heat. You can adjust the amount to your liking, or use a spicier variety if you prefer.

Oil for Deep Frying: Choosing the Right Oil

Groundnut oil is traditionally used for deep frying in South India, as it has a high smoke point and imparts a lovely flavour. Vegetable oil or sunflower oil are also good options.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the ragi flour, rice flour, besan flour, butter, sesame seeds, red chilli powder, and salt. Mix everything really well with your hands – this ensures the butter is evenly distributed.
2. Now, gradually add water, a little at a time, and start kneading the dough. You want a soft, pliable dough that isn’t sticky. It should come together nicely without being too dry.
3. Attach the ribbon pakoda disc to your murukku press. Then, fill the press with the prepared dough. Pack it in firmly, but not too tightly.
4. Heat oil in a deep pan over medium heat. To test if the oil is ready, drop a tiny piece of dough into it. It should sizzle and rise to the surface immediately without browning too quickly.
5. Now for the fun part! Press the dough into the hot oil in circular motions to form spiral shapes. Don’t overcrowd the pan – fry in batches.
6. Fry until the murukku are bubbling less and start to turn golden brown. Then, carefully flip them over using a slotted spoon and fry the other side until golden and crispy.
7. Remove the murukku from the oil and drain them on paper towels to remove any excess oil.
8. Let them cool completely before breaking them into pieces and storing them in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Ragi Murukku:

Achieving the Perfect Dough Consistency

The dough is key! It should be soft and pliable, like playdough. If it’s too dry, the murukku will crumble. If it’s too wet, they’ll absorb too much oil.

Testing Oil Temperature for Optimal Frying

This is crucial. If the oil isn’t hot enough, the murukku will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside before cooking through.

Maintaining Murukku Shape During Frying

Pressing evenly and consistently is important. If the murukku are losing their shape, the dough might be too soft.

Troubleshooting: Murukku Breaking or Not Crispy

• Breaking: Dough is too dry. Add a tiny bit more water and knead again.
• Not Crispy: Oil temperature is too low, or the murukku weren’t fried long enough.

Variations

Want to switch things up? Here are a few ideas:

Vegan Ragi Murukku

Simply substitute the butter with an equal amount of vegan butter or oil.

Gluten-Free Ragi Murukku (Naturally Gluten-Free!)

This recipe is naturally gluten-free, as ragi and rice flour are both gluten-free grains. Just double-check that your besan flour is certified gluten-free if you have a severe allergy.

Spice Level Adjustments: Mild, Medium, Hot

Adjust the amount of red chilli powder to your preference. For a milder flavour, use just a pinch. For a fiery kick, add a teaspoon or more! My friend loves adding a dash of cayenne pepper too.

Festival Adaptations: Diwali, Sankranti & More

Murukku are a staple during festivals like Diwali and Sankranti. You can make a large batch and gift them to friends and family.

Serving Suggestions

Ragi Murukku are delicious on their own with a cup of chai. They also pair beautifully with sambar, chutney, or rasam. We often serve them as part of a larger South Indian snack spread.

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is Ragi and why is it good for me?

Ragi, or finger millet, is an ancient grain that’s incredibly nutritious. It’s a great source of calcium, iron, fibre, and antioxidants. It’s also gluten-free and has a low glycemic index, making it a healthy choice for everyone.

Can I make the dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and refrigerate it for up to 2 days. Bring it back to room temperature before using.

What if I don’t have a murukku press?

While a murukku press is ideal, you can try using a piping bag with a star nozzle to create similar shapes. It will take a bit more effort, but it’s possible!

How can I adjust the spice level of this recipe?

Easily! Just adjust the amount of red chilli powder. Start with a small amount and add more to taste.

How do I store Ragi Murukku to keep it crispy?

Store them in an airtight container at room temperature. Adding a few dried red chillies to the container can help absorb moisture and keep them crispy for longer.