Kezhvaragu Murukku/Ragi-Finger Millet Murukku

 

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Kezhvaragu or Finger Millet is a highly nutritious product. Having included in the Dosai Series (Kezhvaragu/Ragi Dosai) and Sweets (Kezhvaragu-Kambu Urundai/Ragi-Bajra Sweet Balls), this time it is a savoury snack with Kezhvaragu/Finger Millet.

Murukkus or the Savoury Twisties, exclusive to the south of India are not to be missed during festivities. These deep fried snacks can be given a healthy touch with the inclusion of nutritious ingredients. These are any time better than the white/all purpose flour/maida based junks.

Deepavali without murukku is like Christmas without Cake. I think I could say that… But I can also see a variety of other sweets and snacks in line to oppose this. Yes… Deepavali or Diwali is the best time to make, taste and share countless number of sweets and snacks. So, each post on Diwali snacks can always include this sentence – diwali is incomplete without murukku; without athirasam; without thattai; without mixture; without nei urundai and many more in queue.

It is for mothers and children to choose what they want in their sweet/snack list. Our  list this year has Kezhvaragu Murukku.
Kezhvaragu Murukku/Ragi-Finger Millet Millet

 

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Ingredients (makes appr. 30 murukkus)

flours and dough

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  • kezhvaragu maavu/ragi powder – 1 cup
  • arisi maavu/rice powder – 1 cup
  • pottukkadalai podi/roasted channa dal powder – 1/2 cup
  • vennai/butter – 2 tsp
  • yennai/hot oil – 3 tsp
  • uppu/salt – to taste
  • ellu/sesame seeds – 2 tsp
  • seeragam/sumin seeds – 2 tsp
  • perungayam/asafoetida powder – 1/2 tsp
  • water – enough to make dough
  • oil – to deep fry

 

Method of Preparation

pottukkadalai and murukku maker

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  1. Roasted Channa/Pottukkadalai is the lentil used directly to make chutneys. Dry roast pottukkadalai slightly (before it becomes brown) and powder in a dry grinder
  2. Sieve and mix kezhvaragu/ragi powder, arisi maavu/rice powder and pottukkadalai powder
  3. Mix sesame seeds, cumin seeds , asafoetida powder, salt, butter, and hot oil with enough water to make a soft dough
  4. Heat oil in a frying pan
  5. Use any preferred disc to make murukku and fill the cylindrical container with one portion of dough
  6. Make each murukku on a ladle and drop it gently in  oil
  7. Fry till golden brown
  8. Remove in kitchen tissues to absorb excess oil
  9. Let them cool and store in an air-tight container.

 

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Note:

Kezhvaragu powder turns black in color very quickly when fried. Hence it might be difficult to find out whether the murukkus are completely fried. The best method is to take out when the bubbly hot oil settles down and the spluttery sound is done.
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