Ragi Murukku Recipe – Crispy South Indian Snack with Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Ragi Murukku Recipe – Crispy South Indian Snack with Sesame Seeds

Hey everyone! If you’re anything like me, you love a good crispy, savory snack with your evening chai. And honestly, what’s better than a snack that’s also good for you? Today, I’m sharing my go-to recipe for Ragi Murukku – a delightful South Indian treat that’s packed with flavor and goodness. I first made this for Diwali a few years ago, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Ragi Murukku recipe is a winner for so many reasons. It’s incredibly crunchy, subtly spicy, and has a wonderful nutty flavor from the ragi and sesame seeds. Plus, it’s a fantastic way to sneak in some healthy ragi flour into your snacking routine. It’s perfect for festive occasions, afternoon tea, or just when you need a little something to munch on.

Ingredients

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

• 0.5 cup Ragi Flour (approx. 60g)
• 0.25 cup Rice Flour (approx. 30g)
• 0.125 cup Besan Flour (approx. 15g)
• 0.5 teaspoon Red Chili Powder (approx. 2.5g) – adjust to your spice preference!
• 0.5 teaspoon White Sesame Seeds (approx. 2.5g)
• 1 tablespoon Butter (approx. 15g)
• Salt to taste
• Water as required (approx. ¼ – ½ cup)
• Oil for deep frying

Ingredient Notes

Let’s talk about these ingredients for a sec – a few little tips I’ve picked up over the years!

Ragi Flour: Health Benefits and Flavor Profile

Ragi, also known as finger millet, is a nutritional powerhouse! It’s rich in calcium, iron, and fiber. It has a slightly earthy flavor that pairs beautifully with the other ingredients. You can easily find ragi flour at most Indian grocery stores or online.

Rice Flour & Besan Flour: The Perfect Blend for Texture

The combination of rice flour and besan (gram flour) is key to getting that perfect crispy texture. Rice flour provides the crunch, while besan adds a slight binding quality and a lovely flavor.

Sesame Seeds: Regional Variations & Nutritional Value

Sesame seeds aren’t just for flavor! They’re packed with calcium and antioxidants. In some South Indian households, black sesame seeds are preferred – feel free to swap them in for a slightly nuttier taste.

Butter: Alternatives for Flavor & Texture

Butter adds a richness and helps create a tender murukku. You can substitute with ghee for a more traditional flavor, or even a neutral oil if you prefer.

Red Chili Powder: Adjusting the Spice Level

I like a little kick in my murukku, but you can totally adjust the amount of red chili powder to suit your taste. Kashmiri chili powder will give you a vibrant color with milder heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the ragi flour, rice flour, besan flour, red chili powder, sesame seeds, butter, and salt. Mix everything together really well with your fingertips until it resembles breadcrumbs.
2. Now, gradually add water, a little at a time, and knead the mixture into a stiff, non-sticky dough. This is the most important part – you want a dough that holds its shape but isn’t too dry.
3. Grease the star-shaped mold of your murukku press with a little oil. This prevents the dough from sticking. Then, fill the press with the prepared dough.
4. Hold a ladle or a flat surface directly over the hot oil. Press the dough in circular motions onto the ladle or directly into the hot oil. Carefully transfer the murukku into the oil.
5. Fry on medium heat until the sizzling sound stops and the murukku turns golden brown, flipping once for even cooking. This usually takes about 2-3 minutes per batch.
6. Remove the murukku from the oil and drain on paper towels to remove any excess oil. Let them cool completely before storing in an airtight container. Trust me, they’re hard to resist while they’re still warm!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect Ragi Murukku:

Achieving the Perfect Dough Consistency

The dough is everything! It should be firm and not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of ragi flour.

Troubleshooting Murukku Shape & Cracking

If your murukku are cracking, the dough is likely too dry. Add a little more water. If they’re losing their shape, the dough might be too soft – add a bit more flour.

Oil Temperature for Crispy Murukku

Make sure the oil is hot enough, but not smoking. Medium heat is ideal. If the oil is too cold, the murukku will absorb too much oil and become soggy.

Variations

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

Vegan Ragi Murukku

Simply substitute the butter with a vegan butter alternative or a neutral oil like sunflower oil.

Gluten-Free Considerations

This recipe is naturally gluten-free as long as your besan flour is certified gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of red chili powder to your liking. For a mild flavor, use ¼ teaspoon. For a fiery kick, go up to 1 teaspoon!

Festival Adaptations (Diwali, Sankranti)

During Diwali, I sometimes add a pinch of cardamom powder for a festive aroma. For Sankranti, I like to add a handful of chopped peanuts to the dough.

Serving Suggestions

Ragi Murukku is delicious on its own, but it’s also great with a cup of hot chai or coffee. They make a fantastic accompaniment to sambar or chutney as well.

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 is a highly nutritious grain, packed with calcium, iron, and fiber. It’s great for digestion and overall health.

Can I make the dough ahead of time?

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

What if I don’t have a Murukku press?

While a murukku press is ideal, you can try shaping the dough into small coils by hand and then frying them. It’ll take a bit more effort, but it’s doable!

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

Ensure the oil is at the right temperature (medium heat) and don’t overcrowd the pan. Fry in batches.

What is the shelf life of homemade Ragi Murukku?

Homemade Ragi Murukku will stay fresh for about 5-7 days when stored in an airtight container at room temperature.

Enjoy making (and eating!) these Ragi Murukku. Let me know how they turn out in the comments below!