Ragi pottukadalai murukku | Finger millet roasted gram chakli -How to make-Step by step photos

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

Ingredients

• Ragi flour [Finger millet flour, kezhvaragu maavu] – ½ cup
• Rice flour [Arisi maavu, chawal ka atta ]– 2 tbsp
• Gram flour [Besan, kadalai maavu]– 2 tbsp
• Roasted gram [pottukadalai, porikadalai] – 2 tbsp
• Peppercorns [Mizhagu] – 4
• Red chilli powder – ¼ tsp
• White sesame seeds [Ellu] – 1 tbsp
• Cumin seeds [jeera] – 1 tbsp
• Asafetida – ¼ tsp
• Ghee – 2 tbsp
• Oil for deep frying
• Salt to taste
• Warm Water as needed

Preparation Method

• In a mixer jar add roasted gram & peppercorns grind to smooth powder.
• In a bowl add ragi flour, rice flour, gram flour, pottu kadalai podi/ powder, red chilli powder, sesame seeds, cumin seeds, salt, asafetida, & ghee mix well
• Then add warm 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 pottukadalai murukku -Step by step photos

Add roasted gram, peppercorn in a mixer jar finely grind

In a bowl add ragi flour, rice flour, gram flour, roasted gram flour & red chilli powder

Add salt

Add sesame seeds

Add cumin seeds

Add ghee and warm water mix well, knead it, & make soft dough

Ragi pottukadalai murukku dough is ready

Take star murukku mold plate

Fit in a muruku kuzhal, put handful of dough & press out

Heat oil in a pan squeeze over the oil & deep fry till crisp on both sides

Now its ready take it out

Drain on absorbent paper, let it cool, & store it in an airtight container

Crispy ragi pottukadalai murukku

Kezhvaragu pottukadalai murukku