Name: Ragi Murukku recipe by Sundari Pnp at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Ragi Flour - 1 cup; Rice flour - 1 cup; Roasted Gram - 1/4 cup; Cumin seeds/Jeera - 2 tsp; Sesame Seeds - 2 tsp; Red chilli powder - 1 tsp or to taste; Asafoetida - 2 pinches; Salt - As required; Water - to knead; Butter or Ghee - 1 tbsp; Oil - To deep fry + to grease the murukku press

Powder roasted gram(pottukadalai or porikadalai) in a mixie.

Take a wide mixing bowl. Add rice flour, ragi flour, powdered roasted gram, cumin seeds, sesame seeds, red chilli powder, asafoetida, salt, butter or ghee. Mix well. Boil water in a pan. Once it starts boiling, switch it off.

Add water little by little and make a soft pliable dough. Use a spoon to mix initially when the water is too hot. Once you are able to manage with hands, you can use your hands to make the dough. The dough should have moisture content.

Taste the dough and adjust the ingredients if required.

Heat oil in a kadai for deep frying. Meanwhile, grease the murukku press with oil. Fill the murukku press with the ragi flour murukku dough. It is always good to check with less dough initially and fill the press completely with the dough.

I used one star plate. You can choose the plate which you like the most. But make sure that you are comfortable with the no of holes.

Check whether murukku is coming out properly and you can make in round shape. If the dough is breaking frequently, it means that you need to add little more water so that it is little bit sticky and does not break.

If the dough is too watery and sticking to the press, you have to add more rice flour and knead it again. Cover the dough with a lid or wet cloth to keep the moisture content till you finish making murukku.

If it gets dried up, make sure that you sprinkle some water to retain the moisture.

Grease the backside of ladle with oil and make round shaped murukku on the ladle using the murukku press(picture in the following step). You can make 3 medium size murukku and keep it ready at a time.

Once the oil is hot, drop a pinch of murukku dough in the oil. If it rises immediately, then the oil is ready. Drop the murukku in the oil by turning the ladle upside down.

Deep fry it till the sizzling sound of oil reduces to minimum. As the color of the ragi murukku dough is already brown, it is not very easy to judge whether the murukku is cooked by its color.

Turn upside down and cook appropriately. Follow the same for the remaining murukku dough.