Add the ragi flour, rice flour, and besan in a bowl. Add red chilli powder, salt, and sesame seeds. Mix properly.
Add hot oil to the above mixture and mix well till the flour gets crumbly. Make sure that the entire flour is covered in oil. Add water slowly; to make a soft and slightly sticky dough. Cover the dough with a bowl; till you want to use it.
Description - Step 2
Fit the Mould and Shape the Murukku
Take a star mould in the Murukku press, and fill the press with the dough.
Take a greased plate or ladle, and make the shapes. If the dough breaks or cuts while pressing, sprinkle a little water to make it sticky. The shapes will come out perfectly.
Description - Step 3
Fry the Murukku
Heat the oil to deep fry the Murukku. Add a pinch of dough to the oil, and if it rises to the top immediately, the oil temperature is perfect for frying. Now, drop 2-3 Murukkus per batch. Fry both sides till the bubbles are not formed. Ensure that the flame is medium, otherwise the Murukku will become black.
Description - Step 4
Cool and Store
Once fried, transfer the Murukku on a plate to cool down completely. Store them in an airtight container or box. The Murukkus will stay fresh, and you can enjoy them whenever.
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South Indian
Intermediate
Appetizer
