Ragi butter muruku recipe
Ragi butter murukku/Finger millet murukku, crispy murukku using ragi/ finger millet flour, perfect for any festive seasons.
- 1/2 cup ABBULUS Ragi flour/Finger millet flour
- 1/2 cup ABBULUS RICE FLOUR
- 1/2 ABBULUS BESAN FLOUR/ KADALAI MAVU
- 1/4 POTTUKADALAI/ROSTED GRAM
- 1 tsp CUMIN SEEDS
- 2 tbsp ABBULUS COW BUTTER
- SALT AS NEEDED
- OIL FOR DEEP FRYING
- 1 pinch ASAFOETIDA
Grind the roasted gram/pottukadalai into a fine powder. In a wide bowl add the ABBULUS - rice flour, ragi flour,besan flour and pottukadalai flour. Add the cumin seeds, salt and asafoetida. Add melted butter to this. Mix well and add water little by little and make a soft crack free dough. I used the single star achu. Put a portion of the dough into the murukku press. Heat the oil and once it becomes hot, bring the flame to medium. Just squeeze it into the oil. For ragi murukku you can’t make out whether it is done or not by looking at the color. Once the oil sound subsides and the bubbles lessen, take it out from the oil. Drain the excess oil in the kitchen towel. Repeat this for rest of the dough.
Always use melted ABBULUS butter, hard butter will not mix evenly.
The murukku will be super crunchy with the addition of rice flour.
If you want to skip the rice flour you can skip too.
You can add sesame seeds instead of cumin seeds for Ragi Butter Murukku.