Sago / Sabudana Murukku !!! | How to make Sago / Sabudana Murukku !!!

By Swapna Sunil  |  11th May 2016  |  
4.0 from 1 review Rate It!
  • Sago / Sabudana Murukku !!!, How to make Sago / Sabudana Murukku !!!
Sago / Sabudana Murukku !!!by Swapna Sunil
  • Prep Time

    3

    Hours
  • Cook Time

    30

    mins
  • Serves

    4

    People

155

1





About Sago / Sabudana Murukku !!!

Slightly sour perfectly crunchy Sago / Sabudana Murukku !! A perfect accompaniment for tea time and a perfect snack for the hungry kids.

Sago / Sabudana Murukku !!!, a deliciously finger licking recipe to treat your family and friends. This recipe of Sago / Sabudana Murukku !!! by Swapna Sunil will definitely help you in its preparation. The Sago / Sabudana Murukku !!! can be prepared within 180 minutes. The time taken for cooking Sago / Sabudana Murukku !!! is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Sago / Sabudana Murukku !!! step by step. The detailed explanation makes Sago / Sabudana Murukku !!! so simple and easy that even beginners can try it out. The recipe for Sago / Sabudana Murukku !!! can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Sago / Sabudana Murukku !!! from BetterButter.

Sago / Sabudana Murukku !!!

Ingredients to make Sago / Sabudana Murukku !!!

  • Sago | sabudana 1/4 cup
  •   Yogurt 1/4 cup
  • Rice flour  1 cup
  • Red chilli powder 1 tsp
  • Butter 1 tsp
  • Hot oil  2 tsp
  • Cumin seeds  1/2 tsp
  • Asafoetida 1/8 tsp
  •   Oil for deep frying

How to make Sago / Sabudana Murukku !!!

  1. Soak the sago / sabudana in yogurt for 3 hours. You need to mix it well with hands. After soaking it will be double in size.
  2. In a wide bowl add the sago mixture, rice flour, chiili powder, cumin seeds, butter, hot oil, salt and asafoetida. Sprinkle  water as needed and make it into a soft dough.
  3. Sprinkle water as needed and make it into a soft dough. Put it into a murukku press and pour it into hot oil.
  4. It wont come out as full string like sev , but falls into oil as pieces. I used the disc with 4 holes. You can use any disc with larger holes. Do not use the ones with small holes as the sabudana will not come out through it.
  5. Heat oil and fry and when the oil sound subsides take them out from oil. Drain them onto a paper towel. Once cooled to room temperature, store it in an airtight container and enjoy till the stock lasts.. :) :)

My Tip:

Soak the sabudana for 3 hrs,they must be soft

Reviews for Sago / Sabudana Murukku !!! (1)

Shruti Ravia year ago

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