Sprouted Ragi Butter Murukku:
Ingredients:
- Murukku Mavu – 2 cups (or)
- Rice flour – 2 cups
- Roasted urad dhal flour – 3 tblsp
- Besan flour – 3 tblsp
- Melted butter – 3 tblsp
- Sprouted ragi/finger millet kanji – 2 tblsp
- Asafetida – ½ tsp
- White sesame seeds/ vellai ellu – 2 tsp
- Water – as req
- Salt – as req
- Mild cooking oil/ coconut oil – to deep fry
Procedure:
- In a sauce pan, add 1 tblsp of sprouted ragi flour along with ¼ cup of water and bring it to boil. Within 2-3 mins the flour cooked completely and cool to room temperature.
- Heat some oil to deep fry under low-medium flame
- In a sauce pan, heat the water (do not boil) and keep aside
- Add the murukku mavu in mixing bowl along with ragi kanji, besan flour, melted butter, asafetida, salt, sesame seeds and mix roughly.
- Now add the warm water into the mixture little by little until you form a mass dough, the dough should be pliable
- Grease the murukku mold with some oil, add the “star achu”
- Take a small amount at a time and cover the dough with a damp cloth
- Starts pressing the dough over a butter paper/oil greased jalli karandi and in a clockwise direction and ends with three complete round.
- Repeat the same process for the rest of the dough and add one by one gently into the hot oil and cook it under medium- low flame for about 2-3 mins. Stir occasionally.
- Once the sizzle sounds off take the murukku from the oil and place over the paper towel to drain out the excess oil.
- Cool completely and store it in an air-tight container.
- Enjoy the crunchy, buttery, healthy “SPROUTED RAGI BUTTER MURUKKU”.
Note/ tip:
- If you are using store bought flour, check salt before adding into the dough
- If you don’t have sprouted ragi flour, you can simply add roasted gram flour
- You can even add 3tblsp of that ragi kanji, I don’t want to change the murukku color. Tats y I have added a 2tblsp
