Sago Murukku Recipe – Crispy Indian Snack with Rice & Besan Flour

Last Updated on 1 month by Neha Deshmukh

Sago Murukku Recipe – Crispy Indian Snack with Rice & Besan Flour

Introduction

Oh, Murukku! Just the name brings back childhood memories of festive seasons and endless cups of chai. This crispy, savory snack is a staple in many Indian households, and honestly, it’s one of my absolute favorites. I first made this myself when I was trying to recreate my grandmother’s version, and after a few attempts (and a little bit of oil splatter!), I finally got it just right. Today, I’m sharing my Sago Murukku recipe with you – it’s a little bit of effort, but so worth it for that satisfying crunch!

Why You’ll Love This Recipe

This Sago Murukku recipe isn’t just about a delicious snack; it’s about tradition and flavor. The combination of rice flour, besan, and sago creates a unique texture – crispy yet slightly chewy. It’s perfect for a tea-time treat, a festive snack, or just when you’re craving something savory and satisfying. Plus, it’s surprisingly customizable, so you can adjust the spice level to your liking!

Ingredients

Here’s what you’ll need to make this delightful Sago Murukku:

• 1 cup Rice Flour (approx. 170g)
• ¼ cup Besan Flour (approx. 45g)
• ¼ cup Fried Gram Flour (Pottu Kadalai) (approx. 45g)
• ¼ cup Sago/Sabudana/Tapioca Pearls (approx. 50g)
• ½ teaspoon Salt (approx. 2.5g)
• 1 teaspoon Chili Powder (approx. 5g)
• 1 tablespoon Hot Oil (approx. 15ml)
• 1 teaspoon Cumin Seeds (approx. 5g)
• ¼ teaspoon Asafoetida (Hing) (approx. 1g)
• ¾ cup Water (approx. 180ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Rice Flour: Choosing the Right Grind
I prefer a fine rice flour for a smoother murukku. If yours is a bit coarse, you can sift it a couple of times to refine it.

Besan Flour: Benefits and Substitutions
Besan (gram flour) adds a lovely nutty flavor and helps bind the dough. You could substitute with all-purpose flour in a pinch, but the taste won’t be quite the same.

Fried Gram Flour (Pottu Kadalai): Regional Significance & Flavor
This is a key ingredient for that authentic Murukku flavor! It’s made from roasted and ground chickpeas. It’s widely used in South Indian snacks. If you can’t find it, you can try roasting and grinding your own chickpeas, but it takes time.

Sago/Sabudana/Tapioca Pearls: Soaking Time & Varieties
Soaking the sago is crucial for the right texture. We’ll get into the details in the instructions, but don’t skip this step! You can use small or medium-sized sago pearls.

Asafoetida (Hing): A Key Flavor Component
Don’t be scared off by the smell of asafoetida! It adds a wonderful savory depth to the murukku. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the sago in ¾ cup of water for at least 3 hours, or even overnight if you prefer. This softens the pearls and helps them bind with the other ingredients.
2. In a large bowl, combine the rice flour, besan flour, fried gram flour, chili powder, cumin seeds, asafoetida, and salt.
3. Add the hot oil to the dry ingredients. This is important – the hot oil helps create a crispy texture. Mix everything well with your hands, rubbing the flour together until it resembles breadcrumbs.
4. Now, add the soaked sago to the flour mixture. Start kneading with water, a little at a time, until you form a smooth, chapati-like dough. It shouldn’t be too sticky or too dry.
5. Heat oil in a deep pan or kadhai over medium-high heat. The oil should be hot enough for deep frying – test it by dropping a tiny piece of dough in; it should sizzle and rise to the surface immediately.
6. Fit a muruku press with the desired nozzle. Press portions of the dough directly into the hot oil, forming spiral shapes. Be careful not to overcrowd the pan.
7. Fry each side for about 2-3 minutes, or until golden brown and crispy. Flip them over halfway through to ensure even cooking.
8. Remove the murukku from the oil and drain them on a paper towel to remove excess oil.
9. Let them cool completely before storing in an airtight container. Trust me, they’re hard to resist, but they’ll get even crispier as they cool!

Expert Tips

• The dough consistency is key! If it’s too dry, the murukku will break. If it’s too wet, they’ll absorb too much oil.
• Maintain a consistent oil temperature throughout frying.
• Don’t move the murukku around too much while frying – let them cook undisturbed.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or increase the chili powder for extra heat. My friend, Priya, loves to add a dash of garam masala too!
• Herby Delight: Mix in some finely chopped curry leaves or coriander leaves into the dough for a fresh, aromatic twist.
• Sesame Seed Sprinkle: Sprinkle sesame seeds on top of the murukku before frying for added flavor and texture.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

This recipe is gluten-free, as long as you use gluten-free asafoetida (some brands mix it with wheat flour).

Spice Level Adjustment

Easily adjust the spice level by reducing or increasing the amount of chili powder. You can also add a pinch of black pepper for a different kind of heat.

Festival Adaptations (Diwali, Janmashtami)

Murukku is a popular snack during Diwali and Janmashtami. You can make a large batch and gift them to friends and family!

Serving Suggestions

Murukku is delicious on its own, but it also pairs wonderfully with a cup of hot chai or coffee. It’s also a great accompaniment to sambar or chutney.

Storage Instructions

Store cooled 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

What is the best way to soak the sago for optimal texture?

Soaking the sago in enough water for at least 3 hours is key. You’ll know it’s ready when the pearls are translucent and soft. If you’re short on time, you can soak them in warm water for about an hour.

Can I make the dough ahead of time? If so, how should I store it?

Yes, you can! Knead 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 type of oil is best for frying Murukku?

Groundnut oil (peanut oil) is traditionally used for frying Murukku, as it has a high smoke point and imparts a lovely flavor. You can also use vegetable oil or sunflower oil.

My Murukku broke while frying – what went wrong?

This usually happens if the dough is too dry. Add a little more water and knead again until it reaches the right consistency. Also, make sure the oil is hot enough.

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

While rice flour is traditional, you can experiment with other gluten-free flours like sorghum flour or millet flour. However, the texture might be slightly different.