|Kelvaragu Murukku/Ragi Chakli/Finger Millet Murukku|
This crispy Kelvaragu Murukku/Ragi Chakkuli was a super duper hit at my home.
Ragi is a fantastic millet that is rich in calcium which is essential for all ages. I am a big fan of Ragi and keep using it in many dishes. My other ragi dishes are Ragi Dosa chat, Ragi Dosa, and Ragi semiya upma
Coming to our Ragi Murukku, a nutrition rich snack that is a great pair for your evening chai.
- 1 Cup Ragi Flour
- 1 Cup Homemade Rice Flour or Idiyappam flour (see tips below if you are opting normal store bought rice flour)
- 1/4 Cup Roasted gram dal (pottukadalai) flour (see tips if you cant make this flour)
- As per taste Salt
- 2 generous pinches Hing/Asafoetida
- 1 teaspoon Red chili powder (alter according to spiciness)
- 1 teaspoon White sesame seeds
- 1 teaspoon Cumin seeds
- 3 tablespoons Butter
- As needed Water
- For frying-Oil
Home Made Arisi Maavu/Rice Flour:
Soak raw rice for 1 hour, drain water and spread the rice on a dry cloth. Leave it to dry for half an hour. When the rice is slightly moist, grind it using a mixer to a fine powder. Sieve this flour to get a fine flour. Dry roast the flour and spread it on a clean plate or newspaper to cool down. Instead of grinding the rice in a mixer, you can give it to mill and grind it in bulk. You can store this rice flour to make snacks in future.
1) First, grind the roasted gram to a fine powder and set aside.
2) Sieve the ragi flour and rice flour one after another.
3) Take only 1/4 cup of ground gram dal flour and sieve it over the sieved ragi and rice flour.
4) Sieve all the flours together again for an even mixing.
5) Roast the sieved flour until hot to touch. Transfer the roasted flours to a mixing bowl and leave it to cool down for few minutes.
6) Now, add white sesame seeds to the flour.
7) Next, add cumin seeds, hing, red chili powder, salt, butter and mix well to make a crumbled mixture.
8) Sprinkle water slowly and start mixing to form a soft pliable dough.
9) Heat oil in a kadai. In the meantime, insert a three or one-star disc and grease the murukku maker with oil.
10) Take a portion of ragi dough and put it in the murukku maker.
11) Press this ragi murukku dough into the hot oil and leave it to cook in medium flame.
12) Flip it around after one side is cooked and leave the other side to get cooked in oil
13) Remove the ragi murukkus from oil and place on a tissue paper.
14) Repeat the same till you finish off all the ragi murukku doughs.
1) While dry roasting the flour make sure not to over roast them.
2) You can even add hot oil instead of butter or both of them.
3) Store rest of the roasted gram dal flour in an airtight container to use it later.
4) Keep the rest of the ragi murukku dough covered, when you do the first batch.
5) You can drop a small piece of ragi murukku dough first to check whether it is hard. If it is, add 1 tablespoon of hot oil or 1 tablespoon of extra butter and mix well.
6) If you don't have homemade rice flour or the idiyappam flour, you can use normal rice flour that you buy from stores but add 1 tsp of butter extra
7) You can even use gram flour/Besan instead of roasted gram dal flour.