Diwali is around the corner and most of you would have started making sweets and snacks. So I thought this was the perfect time to share my instant diabetic-friendly, healthy, and crispy ragi thinai murukku, which can be prepared in 15 mins.
I have prepared this murukku using organic ragi and thinai flour. The traditional method of making this murukku is by grinding the ragi and thinai, which is time-consuming. So I have shared here the easy way to use store-bought flour.
To make the perfect murukku, the following steps should be followed.
- Use any good brand of ragi and thinai flour.
- Always cook murukku on the medium-low flame to cook evenly.
- Instead of sesame seeds, you can use carom seeds or cumin seeds.
- Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
- If you feel the dough is getting dry and cannot press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities, always make it in batches.
Enjoy the video of ragi thinai murukku. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1 cup Ragi flour/Finger millet flour
- 1/2 cup Thinai flour/Foxtail millet flour
- 1/4 cup Roasted gram/Pottukadalai
- 1 tsp Sesame seed/Ellu
- 1 tsp Chili powder
- 1/2 tsp Asafoetida/hing
- 2 tbsp Hot oil
- salt to taste
- 2 cups oil to deep fry
- In a mixer jar, add roasted gram, grind it to a smooth powder, and set aside.
- On a wide bowl, place a sieve, add ragi flour, thinai flour, and powdered roasted gram. Sieve all thoroughly and discard the residue.
- Now to the bowl, add sesame seeds, required salt, hing, chili powder, and two tbsps of hot oil, mix with a spatula, and crumble the mixture thoroughly.
- Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
- Take a small portion of the dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough.
- Now press the murukku batter on a spatula or butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
- Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
- Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
- Use any good brand ragi flour and thinai flour. I have used organic flour.
- Always cook murukku on medium-low flame to evenly cook.
- Instead of sesame seeds, you can use carom seeds or cumin seeds.
- Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities always make it in batches.
Diabetic-friendly, healthy, and crispy ragi thinai murukku is ready to relish.
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