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Saturday, January 26, 2019

Ragi (Millet Flour) Murku

3 cups White Rice (Preferred: Sona Masuri)
3 cups Rice Flour
2 cups Millet Flour / Ragi Hudi
1 cup Black Gram seeds
1 cup Dalia Split
3/4 - 1 tsp Chilly powder
1/2 tsp Asafoetida powder
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
4 - 5 Tbs Butter
Salt to taste

Dry roast the black gram seeds in a microwave or stove until it turns light golden in colour or it gives nice aroma by without adding any oil.

Once it is cooled to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below. Dry roast the millet flour for about 3-4 mins in a heavy bottomed vessel in medium/low flame.

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Add asafoetida powder, red chilly powder, sesame seeds, cumin seeds, butter and mix them well.

Add rice flour and mix them well. Add millet flour, required amount of water, salt and mix them well. Add Dalia split powder, black gram seeds powder and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil.

Fry it in medium flame until it turns golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.