Ragi and Raw Banana Muruku | How to make Ragi and Raw Banana Muruku

By Abhinetri V  |  18th Jan 2017  |  
5 from 1 review Rate It!
  • Ragi and Raw Banana Muruku, How to make Ragi and Raw Banana Muruku
Ragi and Raw Banana Murukuby Abhinetri V
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

15

1

About Ragi and Raw Banana Muruku Recipe

A healthy and crispy - After School Indian snack for kids.

Ragi and Raw Banana Muruku is a popular aromatic and delicious dish. You can try making this amazing Ragi and Raw Banana Muruku in your kitchen. This recipe requires 15 minutes for preparation and 10 minutes to cook. The Ragi and Raw Banana Muruku by Abhinetri V has detailed steps with pictures so you can easily learn how to cook Ragi and Raw Banana Muruku at home without any difficulty. Ragi and Raw Banana Muruku is enjoyed by everyone and can be served on special occasions. The flavours of the Ragi and Raw Banana Muruku would satiate your taste buds. You must try making Ragi and Raw Banana Muruku this weekend. Share your Ragi and Raw Banana Muruku cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Abhinetri V for inputs. In case you have any queries for Ragi and Raw Banana Muruku you can comment on the recipe page to connect with the Abhinetri V. You can also rate the Ragi and Raw Banana Muruku and give feedback.

Ragi and Raw Banana Muruku

Ingredients to make Ragi and Raw Banana Muruku

  • Finger millet Flour - 1 cup,
  • Sorghum flour - 1 cup,
  • Raw banana ( Boiled ) - 1 cup,
  • Carom seeds powder - 1 tablespoon,
  • green chilly paste - 1 teaspoon,
  • salt - To taste,
  • oil - to deep fry,
  • water (as required) - to knead the dough

How to make Ragi and Raw Banana Muruku

  1. Take a bowl . Mash the boiled raw banana.
  2. In another large bowl, mix together finger millet flour, sorghum flour, mashed banana paste, carom seeds powder, green chilly paste , salt.
  3. Mix the above mixture well with your finger tips and then add water little by little to form a smooth non sticky dough.
  4. Take a muruku press. Grease it with little oil.
  5. Now heat oil in a pan over high flame. And take a portion of murukku dough, form it into a log shape, then place it inside the muruku press and press it in oil to form a required shape.
  6. Deep fry the muruku over medium flame until they turn light brown in color. By using a perforated ladle, turn the muruku carefully and fry the other side also.
  7. Once fried , drain oil on an absorbent paper. Transfer the murukus to a serving plate.
  8. Serve hot the healthy murukus.
  9. These murukus can be stored in an airtight container for two to three weeks.

My Tip:

I prepared the muruku by using sorghum flour and finger millet flour to make it healthy.

Reviews for Ragi and Raw Banana Muruku (1)

Neema Bhardwaj2 years ago

very healthy murukku
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