Ragi Butter Murukku recipe,Murukku recipes

Ragi butter murukku| Finger millet murukku, crispy murukku using ragi| finger millet flour, perfect for Deepavali. I have tried savory recipes using ragi flour. Though they turn out crispy, somehow i feel the slight bitter taste after tasting the murukku. Even i have tried murukku using millet flour like samai, thinai and varagu. I have never tried the traditional way of making flour, using the store bought flour only. Today i tried Ragi butter murukku by adding some rice flour to it. It was very crunchy and bitter taste was not there in this murukku. I don't say it is a healthy version of murukku, as we add millet flour to this, but i am sure, it is definitely a different version to try out for this Deepavali.
Check out my video for Butter murukku recipe.

Ragi butter murukku recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 30 Minutes
• Serves: 3 cups approx
• Author: Jeyashri
• Recipe Category: Snack
• Description: Ragi butter murukku, crispy murukku using ragi| finger millet flour, perfect for Deepavali

     Ragi flour| Finger millet flour  1/2 cup
     Rice flour  1/2 cup
     Besan | kadalai maavu   1/2 cup
    Pottu kadalai | roasted gram  1/4 cup
    Cumin seeds  1 tsp
    Salt  as needed
    Butter  2 tblsp
    Oil  for deep frying
    Asafoetida  a generous pinch 

Method :

• Grind the pottukadalai into a fine powder. Pottukadalai is roasted gram, we use for making coconut chutney. 
• No need to roast the pottukadalai. 
• In a wide bowl add the rice flour, ragi flour, besan flour and pottukadalai flour.
• Add the cumin seeds, salt and asafoetida. 
• Add melted butter to this.
• Mix well and add water little by little and make a soft crack free dough. 
• I used the single star achu. 
• Put a portion of the dough into the murukku press.
• Heat the oil and once it becomes hot, bring the flame to medium.
• Just squeeze it into the oil. 
• If you want to make it as mullu murukku, squeeze it in that way.
• Generally butter murukku in stores will be in single sticks only. 
• For ragi murukku you can't make out whether it is done or not by looking at the color. 
• Once the oil sound subsides and the bubbles lessen, take it out from the oil.
• Drain the excess oil in the kitchen towel. 
• Repeat this for rest of the dough.
• If making in bulk, mix the dough in batches, else it will give a sour taste.
• Murukku stays good for 10 days to 2 weeks if kept in an air tight container. 

Notes:

1. Always use melted butter, hard butter will not mix evenly.
2. You can add sesame seeds instead of cumin seeds for Ragi Butter Murukku.

Method with step wise pictures :

• Grind the pottukadalai into a fine powder. Pottukadalai is roasted gram, we use for making coconut chutney. 
• No need to roast the pottukadalai. 

• In a wide bowl add the rice flour, ragi flour, besan flour and pottukadalai flour.
• Add the cumin seeds, salt and asafoetida. 
• Add melted butter to this.

• Mix well and add water little by little and make a soft crack free dough. 
• I used the single star achu. 

• Put a portion of the dough into the murukku press.
• Heat the oil and once it becomes hot, bring the flame to medium.
• Just squeeze it into the oil. 

• If you want to make it as mullu murukku, squeeze it in that way.
• Generally butter murukku in stores will be in single sticks only. 
• For ragi murukku you can't make out whether it is done or not by looking at the color. 
• Once the oil sound subsides and the bubbles lessen, take it out from the oil.
• Drain the excess oil in the kitchen towel. 

• Repeat this for rest of the dough.
• If making in bulk, mix the dough in batches, else it will give a sour taste.
• Murukku stays good for 10 days to 2 weeks if kept in an air tight container. 

Notes:

1. Always use melted butter, hard butter will not mix evenly.
2. The murukku was super crunchy with the addition of rice flour.
3. If you want to skip the rice flour you can skip too. 
4. You can add sesame seeds instead of cumin seeds for Ragi Butter Murukku.