Ragi Chakli |Kelvaragu Murukku | Crispy and Healthy snack |Video Recipe
Diwali Festival is around the corner and many of you might wish to try some new and healthy recipes for your family. Try this crispy and healthy Millet chakli. My Mom used to make this murukku, specially for my Dad. At first I didn’t like the color of the murukku. But after tasting session, the scene was quite opposite.
Murukku is a deep fried savory snack from India. You will need a murukku press / Murukku maker for making this snack. You can try different shapes using different shaped plates on the press.
SERVING SUGGESTION :
- Snacks with tea
- Diwali snack
AUTHOR : Dimple CUISINE : South Indian
COURSE : Snack YIELD : 25 muruku
- Ragi / Finger Millet – 1 cup
- Raw rice flour – 3/4 cup
- Fried gram powder – 1/2 cup (Potukadalai podi)
- Chili powder – 2 Tsp
- Ajwain – 1/2 Tsp
- Cumin seeds – 1-2 Tsp
- Hing / Asafoetida – 1/4 Tsp
- Oil – 2-3 Tbsp + more for frying
- Water – for kneading the dough
- Roast the ragi flour over medium-low heat for about 5-7 min until it becomes hot and starts aromatic. (Note : Do not let the color change)
- Add roasted ragi flour, rice flour and fried gram flour to a bowl.
- Add chili powder , hing , cumin seeds , ajwain , salt and combine all together.
- Add hot oil ( 2-3 Tbsp) and mix using a spoon or spatula.
- Sprinkle warm water little at a time and knead a soft dough. Cover with a cloth to prevent it from drying.
- Grease the Chakli press with oil and fill it with dough. Also, grease back of a spatula to make muruku.
- Carefully press the chakli press and make murukku over the greased spatula.
- Heat oil over medium heat for frying murukku.
- To check the oil heat, carefully drop a pinch of dough into the oil. It should come up in few seconds. Then the oil is ready to fry murukku.
- Carefully drop the murukku into the oil. You can see bubbles around the murukku. Fry in batches. Do not overload.
- Let it get cooked on one side and then flip it. Let another side get cooked well.
- When you see no bubbles or very less bubbles around the murukku, you can remove it from oil.
- Place them over a paper towel to absorb excess oil. Then transfer it to an air-tight container.
- While roasting use only low-medium heat to retain the color of the flour.
- Add water little by little while kneading to get a perfect dough.
- Instead of spatula backside, you can use butter paper / Parchment paper or backside of any plate. You can also directly press the murukku to hot oil.
- If the oil is too hot, murukku will get color change quickly but uncooked inside.
- If you add more water, then murukku might absorb more oil while frying.
- After frying the first batch, taste the murkku for salt. Adjust the rest of the dough accordingly.
Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.
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Step by Step Procedure with pictures :