Sago murukku recipe
Crispy murukku made using javarisi and rice flour
Servings: 3 cups
Ingredients
- ¼ cup Sago | Javarisi
- ¼ cup Yogurt
- 1 cup Rice flour you can use idiyappam flour
- 1 tsp Red chilli powder
- 1 tsp Butter melted butter
- 2 tsp Hot oil
- ½ tsp Cumin seeds
- 2 pinches Asafoetida
- Oil for deep frying
Instructions
- Soak the sago|javarisi in yogurt for 3 hours. You need to mix it well with your hands. After soaking it will be doubled in size.
- In a wide bowl add the sago mixture, rice flour, chili 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 the 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 the oil.
- Drain with a kitchen towel. Crispy murukkus are ready.
- Store in an airtight container and enjoy the murukkus.
Notes
1. Actually, in the original recipe, aunty told me to add green chili paste. If felt that it will be too hot and so added red chilli.
2. Do not worry about the sago will get struck into the holes in the achu. It will come smoothly.
3. Just mash it nicely with your hands before adding the flour.
4. As yogurt is added you can add a little more chilli powder also.
5. If the sago is not soaked properly it will burst in oil. Ensure it is soft and soaked well.
6. Sago murukku stays good for 10 days in an air tight container.
