Ragi murukku | Finger millet murukku [chakli]-How to make-Step by step photos & video

Cuisine Style: TamilNadu, south India | Preparation & Cooking Time: 10-15 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali snacks or crisps

Ragi is rich in fibre, calcium and iron. If you want it in tasty form, Ragi Murukku/chakli is your best option. Its bit crispier than usual rice Murukku. But it tastes so great.

Ingredients

• Ragi flour [Finger millet flour, kezhvaragu maavu] – 1 cup
• Gram flour [Besan, kadalai maavu]– 1/4 cup
• Red chilli powder – ¼ tsp
• Black sesame seeds [Ellu] – 1 tbsp
• Asafetida – ¼ tsp
• Butter – 1 cube
• Oil for deep frying
• Salt to taste
• Water as needed

Preparation Method

• In a bowl add ragi flour,gram flour, red chilli powder, sesame seeds, cumin seeds, salt, asafetida, & butter mix well
• Add water mix well, knead it & make soft dough [It should be soft & non sticky].
• Pour ¼ tsp of oil cover it & keep it aside.
• Heat enough oil in a pan, take star murukku mould plate then place it in a muruku kuzhal.
• Fill the prepared dough in a muruku kuzhal [one handful] & just press out or squeeze over the medium hot oil deep fry till crisp.
  Flip over & fry another side.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Let it cool in room temperature [Apr. 2 min]
• Then store it in an airtight container use within 5 days.

How to make Ragi murukku video

How to make finger millet murukku / Ragi murukku Chakli-Step by step photos

Ragi murukku ingredients

Add ragi flour

Add gram flour

Add red chilli powder & salt

Add sesame seeds

Add butter

Add asafetida

Mix well, add water, make soft dough

Ragi murukku dough is ready

Squeeze over the plate

Raw ragi murukku is ready

Drop it in hot oil

Deep fry till crisp on medium flame

Now its ready, remove from oil

Crispy ragi murukku

Finger millet flour fritters

Kezhvaragu murukku - ragi chakli

Ragi chakli