Sorghum and Sago Muruku | How to make Sorghum and Sago Muruku

By Abhinetri V  |  23rd Aug 2016  |  
4.5 from 2 reviews Rate It!
  • Sorghum and Sago Muruku, How to make Sorghum and Sago Muruku
Sorghum and Sago Murukuby Abhinetri V
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

55

2





About Sorghum and Sago Muruku Recipe

This is a simple munchy snack. Easy to prepare and healthy too.

Sorghum and Sago Muruku, a deliciously finger licking recipe to treat your family and friends. This recipe of Sorghum and Sago Muruku by Abhinetri V will definitely help you in its preparation. The Sorghum and Sago Muruku can be prepared within 10 minutes. The time taken for cooking Sorghum and Sago Muruku is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Sorghum and Sago Muruku step by step. The detailed explanation makes Sorghum and Sago Muruku so simple and easy that even beginners can try it out. The recipe for Sorghum and Sago Muruku 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 Sorghum and Sago Muruku from BetterButter.

Sorghum and Sago Muruku

Ingredients to make Sorghum and Sago Muruku

  • sorghum flour / Jowar Flour - 1 cup
  • sago - 1/2 cup
  • Carom seeds / Ajwain powder - 2 tablespoon
  • salt to taste
  • Hot Vegetable oil - 2 tablespoon
  • oil to fry
  • Hot water as required to prepare a soft dough

How to make Sorghum and Sago Muruku

  1. Soak the Sago in water for 5 hours. Now Drain the water.
  2. Take a bowl, add sorghum flour, drained sago, salt, carom seeds powder and mix well.
  3. Add hot vegetable oil to the above mix. By using little hot water knead the mix to form a soft dough (Like a Puri dough).
  4. Place a lump of dough in the muruku maker.
  5. Heat oil in a pan over medium flame. Once it is heated, carefully fry the muruku in oil till they turn golden brown in color and are crispy.
  6. Drain the prepared muruku on an absorbent paper. Let it cool for sometime before serving. You can store it in a dry and airtight container.

My Tip:

I used Sorghum and Sago as they are good for health. Prepare the dough carefully to avoid oil absorption while frying. Drain the water completely from the soaked Sago.

Reviews for Sorghum and Sago Muruku (2)

Shiva Pandea year ago

Looks amazing
Reply

Sunita Rohra2 years ago

wat is sorghum please explain
Reply