Ragi Cholam Murukku / Ragi Jowar Chakli, a regular Murukku made with the variation of Ragi & Jowar Flour. I have explained about both fried and baked versions.
I have used store bought flour to prepare murukku. You can also prepare the flour at home by roasting ragi and jowar grains separately, and grind them to smooth fine powder. You can follow any method. Instead of butter or dalda, i have used olive oil to prepare dough. And also for deep frying, i have used olive oil and the outcome was excellent. Murukku was not drenched with oil and there was no use of absorbent tissue paper. Using olive oil is totally optional. You can try it with any vegetable oil.
I referred this site for baking temp. The baked murukku was more crispy than the fried one, so it makes a guilt free snack for weight watchers. I prepared this baked version for myself and fried murukku for my family.
Ragi Cholam Murukku | Ragi Jowar Chakli
a regular Murukku made with the variation of Ragi & Jowar Flour.
Author: Preeti Tamilarasan
Recipe type: Snacks
Cuisine: south indian
Serves: 80 Murukku
- 2 cup Ragi Flour (Finger Millet)
- 3 cup Jowar Flour (Cholam / Sorghum)
- 1 cup Rice Flour
- 1 and ½ cup Urad Dal / Ultham Paruppu / Black Gram
- ½ cup Pottukadalai / Chutney Dal / Split Roasted Gram
- 2-3 tbsp black sesame seeds / til / ellu
- salt to taste
- red chili powder – according to your taste
- enough water – to knead
- any vegetable oil – for frying
- Please check the instructions below.
How to prepare Ragi Cholam Murukku
- Dry roast ragi, jowar and rice flour in a pan or kadhai till nice aroma comes. Remove from the heat and keep it aside.
- Dry roast urad dal in the same pan till nice aroma comes. Make sure to not burn them. Remove from the heat and allow to cool.
- Soak sesame seeds in enough water for 10-15 mins. Grind urad dal in a mixer to smooth powder. Transfer to a mixing bowl.
- Grind Pottukadalai in a mixer to smooth powder and transfer to the mixing bowl. Combine flour mixture, ground urad dal, ground pottukadalai and salt. Add soaked sesame seeds draining water. Add red chili powder and mix everything well.
- Heat 2-3 tbsp oil for few seconds and remove from the heat. Heat enough water till it reaches lukewarm stage. Remove from the heat.
- Add water to the flour mixture and knead to smooth dough. Add 1 tbsp oil in between while kneading. The dough should be smooth. Close and keep aside for 5-10 mins.
For Fried Version :
- Take the murukku press and put the dough inside. Press it to make swirls. Heat enough oil in a pan or kadhai. Once it is hot, drop a pinch of dough in oil and it should start making sizzling sound.
- Now put the murukku carefully in oil with the help of flat ladle. Cook till it turns golden brown on both the sides and oil sizzling sound stops. Similarly prepare all the murukku and store in an airtight container.
For Baked Version :
- Preheat oven to 160 degree C for 10 mins. Take a baking sheet and put parchment paper. Grease it with little oil. Press the murukku press over the sheet and make the swirls. Leave little gap between each murukku.
- Keep the sheet inside oven in the middle rack and bake for 10 mins. Flip over the sides of murukku and bake again for 10-15 mins. The oven time varies for everyone, so keep checking the murukku till it turns golden brown.Remove from the oven and let it cool down. Transfer to an airtight container and serve it.