Last Updated on 2 months by Neha Deshmukh

Ragi Murukku Recipe – Crispy Sesame Seed 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 that classic, using the goodness of ragi flour. It’s wonderfully crispy, subtly spiced, and absolutely addictive. I first made this when I was trying to incorporate more millets into our diet, and it quickly became a family favourite. You’ll love how easy it is to make, and the satisfying crunch with every bite!

Why You’ll Love This Recipe

This Ragi Murukku isn’t just a delicious snack; it’s a feel-good one too! It’s packed with nutrients from ragi and sesame seeds, making it a guilt-free indulgence. Plus, it’s perfect for tea time, festivals, or just when you need a little something crunchy to munch on. It yields around 25-30 murukkus, and takes about 30 minutes to cook, with 10 minutes of prep time. It’s a medium difficulty recipe, but trust me, the results are worth it!

Ingredients

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

• 0.5 cup fried gram dal (approx. 75g)
• 1.5 cups ragi flour (approx. 180g)
• 0.5 cup idiyappam rice flour (approx. 75g)
• 1 teaspoon red chilli powder (approx. 5g)
• 0.75 teaspoon salt (approx. 4g)
• 0.25 teaspoon asafoetida (hing) (approx. 1g)
• 2 tablespoons white sesame seeds (approx. 15g)
• 1 tablespoon unsalted butter (approx. 14g)
• Oil for deep frying (Idhayam Mantra Groundnut Oil recommended)

Ingredient Notes

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

Ragi Flour: Health Benefits and Varieties

Ragi, or finger millet, is a nutritional powerhouse! It’s rich in calcium, iron, and fibre. You can find ragi flour easily in most Indian grocery stores. I prefer the fine ragi flour for a smoother texture, but you can use the slightly coarser variety too – it will give a slightly rustic feel to the murukku.

Idiyappam Rice Flour: What Makes it Special

Idiyappam rice flour is key to getting that perfect, light, and crispy texture. It’s different from regular rice flour; it’s made from a specific type of rice used for making idiyappam (string hoppers). Don’t substitute with regular rice flour, as the results won’t be the same.

Fried Gram Dal: The Key to Crispiness

Fried gram dal (roasted chana dal) is what gives the murukku its signature crunch. Make sure it’s finely ground into a powder.

Sesame Seeds: Regional Variations & Nutritional Value

White sesame seeds are traditionally used in South Indian murukku recipes. But feel free to experiment! Black sesame seeds add a nutty flavour and a beautiful visual contrast. Sesame seeds are also a great source of calcium and healthy fats.

Asafoetida (Hing): Usage and Benefits

Asafoetida, or hing, adds a unique savoury flavour and aids digestion. A little goes a long way!

Idhayam Mantra Groundnut Oil: Why This Oil is Preferred

I swear by Idhayam Mantra Groundnut Oil for deep frying Indian snacks. It has a high smoke point and imparts a lovely flavour. You can use other neutral oils like sunflower oil, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Grind the Dal: First, grind the fried gram dal into a fine powder using a blender. This is best done when the dal is still warm for a smoother powder.
2. Sieve the Dry Ingredients: In a large mixing bowl, sieve together the ragi flour, idiyappam rice flour, red chilli powder, salt, and asafoetida. Sifting ensures there are no lumps and the ingredients are well combined.
3. Add Seeds & Butter: Add the sesame seeds and butter to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.
4. Knead the Dough: Gradually add water, a little at a time, while kneading to form a smooth, crack-free dough. This is the most important step! The dough should be pliable but not sticky.
5. Fill the Murukku Press: Fit your murukku press with the three-hole mould attachment. Fill the press with the dough, packing it in firmly.
6. Heat the Oil: Heat Idhayam Mantra Groundnut Oil in a deep pan over medium heat. The oil should be hot enough for a small piece of dough to sizzle and rise to the surface immediately.
7. Press & Fry: Press the dough onto a ladle using a spiral motion, and gently lower it into the hot oil. Fry 2-3 murukkus at a time to avoid overcrowding the pan.
8. Fry to Golden Brown: Fry until the bubbling stops and the murukku turns golden brown on both sides. This usually takes about 2-3 minutes per batch.
9. Drain & Cool: Remove the murukkus from the oil and drain them on paper towels. Let them cool completely before storing.

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 everything. It should be soft, pliable, and not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too wet, add a tablespoon of ragi flour.

Troubleshooting Murukku Cracks

Cracks in the murukku usually mean the dough is too dry. Add a little more water and knead again.

Oil Temperature Control for Even Cooking

Maintaining the right oil temperature is crucial. If the oil is too hot, the murukkus will burn on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Ensuring Maximum Crispiness

Make sure the murukkus are completely cooled before storing. This helps them retain their crispiness.

Variations

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

Vegan Ragi Murukku

Simply replace the butter with a vegan butter alternative or 1 tablespoon of oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as you ensure your asafoetida (hing) is also gluten-free (some brands add wheat flour as a binding agent).

Spice Level Adjustment (Mild, Medium, Spicy)

Adjust the amount of red chilli powder to your liking. For a milder flavour, use ½ teaspoon. For a spicier kick, add 1 ½ teaspoons.

Navaratri/Festival Adaptation – Adding Specific Ingredients

During Navaratri, some families add a pinch of cumin powder and coriander powder for extra flavour.

Different Seed Variations (Black Sesame, Flax Seeds)

Experiment with different seeds! Black sesame seeds add a beautiful colour and nutty flavour. Flax seeds are a great source of omega-3 fatty acids.

Serving Suggestions

Ragi Murukku is best enjoyed with a cup of hot chai or filter coffee. It’s also a great snack to pack for picnics or road trips. My kids love them as an after-school treat!

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is the best way to grind the fried gram dal for murukku?

Using a high-powered blender or a dry grinder works best. Grind in small batches for a finer powder.

Can I use a different type of flour instead of Idiyappam rice flour?

Unfortunately, substituting Idiyappam rice flour will significantly affect the texture. It’s best to stick with it for the best results.

How do I prevent the murukku from absorbing too much oil?

Ensure the oil is at the correct temperature (medium-hot) and don’t overcrowd the pan. Fry in batches.

What is the shelf life of homemade Ragi Murukku?

They stay fresh and crispy for about 5-7 days when stored in an airtight container.

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

You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Bring it to room temperature and knead it briefly before using.