Sago murukku | Javarisi murukku is a different and crispy murukku variety. I tried this murukku 2 months back. Since i was not so satisfied with the clicks, i thought i will make this again and post this recipe of sago murukku. Try this murukku for Diwali 2014, i am sure everyone will be impressed by the taste of this murukku. I got this recipe from my friend’s mother in law. I noted it down long back in my old notebook and happened to see this during navaratri. Check out my other diwali snacks recipes
- Soak the sago|javarisi in yogurt for 3 hours. You need to mix it well with hands. After soaking it will be doubled in size.
- In a wide bowl add the sago mixture, rice flour, chiili powder, cumin seeds, butter, hot oil,salt and asafoetida.
- Sprinkle little water as needed and make it into a soft dough.
- Put it into a murukku press and press it into hot oil.
- It won’t come as full murukku. I tried this 2 times with 2 different murukku achhus. You can use any achu of your choice.
- I used a new achu with 4 holes.
- Heat oil and fry and when the oil sound subsides take them out from oil.
- Drain in a kitchen towel. Crispy murukkus are ready.
- Store in a airtight container and enjoy the murukkus.
- Actually in the original recipe aunty told to add green chili paste. If felt that it will be too hot and so added red chilli.
- Do not worry about the sago will get struck to the holes in the achu. It will come smoothly.
- Just mash it nicely with your hands before adding the flour.
- As yogurt is added you can add little more chilli powder also.
- If the sagois not soaked properly it will burst in oil. Ensure it is soft