Ragi flour - 4 cups
Rice four - 1 cup
Pottu kadalai powder( fried channa dhal/split dalia powder) - 1 cup
Onion - 1 medium
Garlic - 5 flakes
Salt as needed
Hing/asafoetida - a pinch
Sesame seeds - 1 tbsp
Cumin seeds - 3/4 tbsp
Butter - 2 tbsp melted or hot oil - 1 ladle
Oil for deep frying
Make a smooth paste of onion and garlic together in a mixer/blender.
Dry roast ragi flour in a kadai/pan in medium flame for 4 - 5 minutes without turning them dark.( you can also keep the ragi flour in a microwavable bowl and switch on for 3 - 4 mts... take the bowl out and keep it again for another 2 minutes). Transfer to a mixing bowl and to it add rice four, fried channa dhal powder, salt, hing, sesame seeds , cumin seeds and onion and garlic paste. Mix well and add butter and or hot oil. Mix well again and add water little by little to make a thick dough.
Heat oil for deep frying and take a murukku press and stuff in a part of it into that and press in hot oil and deep fry your murukkus. You can also shape in and transfer and deep fry them. Adding onion and garlic gives a very good flavor to the murukkus.
Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.
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