Ragi Butter Murukku | Ragi Murukku | Butter Murukku

After nearly 2 months managed to update the blog with a new recipe : Ragi Butter Murukku. Day in and Day out the constant talks about Corona and few other unfortunate incidents happened to our known circle  I was desparately longing for a ‘PAUSE’ from everything and am so glad I took a break from Instagram & blogging from mid July till now. It helped me re-analyze my priorities, helped me to count my blessings, to LIVE the moment and to be grateful for whatever I have in hand today. Have been cooking very simple meals and didn’t try many new recipes, didn’t take many food pictures too 😁

On Krishna Jayanthi this year (11-Aug-2020) I made some delicious bakshanams (Ragi Butter Murukku, Sweet Cheedai, Uppu Cheedai,Payasam,Thattai,Thenkozhal) for beloved Kichu and promptly took some pictures for the blog. Shall post the remaining recipes soon.

This Ragi Butter Murukku can be made as a snack for kids and now with most of the adults working from home this Butter Murukku is perfect as a tea time snack too. I used store bought Ragi Flour & Rice flour for this recipe. If you have Homemade Rice flour then you can definitely use it. Alternatively Idiyappam Flour works well too for this recipe. The following measurement yielded me about 2 to 2.5 cups of Ragi Butter Murukku.

Notes for those using Induction Stove Top : 

1. Always use a thick bottomed Wok or Pan for frying Murukku and other savory items. Even if you prepare more batches of Murukku they all get cooked well and get cooked evenly
2. Before starting to fry Murukku heat the oil in medium temperature. It will take 10-12 minutes to reach that ideal temperature. We can prepare the Murukku dough in the meantime. I kept my hob at level 6 throughout the deep frying process
3. In between if you feel too much of smoke coming out from oil or if you think the oil might be extremely hot then gently move the wok or pan from heat for few seconds, place the wok on a different zone on the Hob

Print Recipe

Ragi Butter Murukku

Ragi Butter Murukku is a crunchy snack that can be prepared within 30 minutes. Instead of the regular plain murukku Ragi adds a wonderful flavor to it. Perfect tea time snack too

Course

evening snack

Cuisine

south indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

cups

Ingredients

• 1 cup Ragi Flour
• 1/2 cup rice flour
• 1/4 cup tablespoon Roasted gram/Dariya/பொட்டுக்கடலை
• 2 tablespoon butter at room temperature
• 1 tablespoon jeera
• 1 tablespoon White Sesame Seeds
• 1/2 teaspoon Chilli Powder
• 1 teaspoon salt
• 1 teaspoon hing/Asafetida
• 1/2 cup water add extra water if needed
• Oil for deep frying Murukku

Course evening snack Cuisine south indian Prep Time 10 minutes Cook Time 20 minutes Servings cups Ingredients 1 cup Ragi Flour 1/2 cup rice flour 1/4 cup tablespoon Roasted gram/Dariya/பொட்டுக்கடலை 2 tablespoon butter at room temperature 1 tablespoon jeera 1 tablespoon White Sesame Seeds 1/2 teaspoon Chilli Powder 1 teaspoon salt 1 teaspoon hing/Asafetida 1/2 cup water add extra water if needed Oil for deep frying Murukku

Instructions

1. Take quarter cup of Roasted gram/Dariya/ பொட்டுக்கடலை and grind them to a fine powder. Keep it aside. To give that perfect crunchy texture to murukku adding this flour is necessary. In case if you don't have Pottukadalai/Chutney Dal at home then you can substitute it with Roasted Urad Dal Flour
2. In a pan dry roast Ragi Flour for atleast 5 minutes. Make sure the heat is medium and keep stirring in between so that flour doesn't change color much

   
3. Heat oil in a wok or in a frying pan and start making the dough immediately
4. Take a wide bowl add Roasted Ragi Flour, Roasted gram flour, Rice flour, butter, hing, jeera, sesame seeds, salt

   
5. Mix them together and it will form into crumble
6. Slowly add water and make a smooth dough. Don't add too much water. The dough should just hold the shape. Add water accordingly
7. Once it is ready make sure to cover the dough with a cloth or kitchen towel. This prevents dough from drying out

   
8. Take Idiyappam Press or Murukku Press and use 'star' plate as shown in the pic below

   
9. You can directly hold the Murukku press above the wok or pan and start preparing it

   
10. Wait until the bubbling of oil stops and remove the fried Butter Murukku from oil and place them on a kitchen towel

    
11. Once the excess oil is absorbed store the Murukku in a clean container