26 Oct 2015

Kelvaragu Murukku | Crunchy Ragi Murukku | Deepavali Special 2015

kelvaragu ragi murukku

Kelvaragu Murukku | Crunchy Ragi Murukku | Deepavali Special 2015

Prep Time: 5 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Murukku
Yield: 15 nos

About The Recipe:

2015 Deepavali | Diwali Special Recipe - Moru Moru Kelvaragu Murukku | Crunchy Ragi Murukku | Keppai Murukku | Finger Millet Murukku with step by step images and instruction. Follow the recipe as below...

Ingredients :

kelvaragu ragi murukku
Ragi Flour | Kelvaragu | Keppai Maavu - 1 cup
Kadalai Maavu | Besan Flour - 1\2 cup
Arisi Maavu | Rice Flour - 1\4 cup
Sesame Seeds | Ellu - 1 tbsp
Ajwain | Omam - 1\2 tsp
Asafoetida | Perungayam - 1\4 tsp
Green Chili Juice - 1 no
Butter - 2 tbsp
Salt To Taste
Oil For Deep Fry.

Method :
kelvaragu ragi murukku

Steps To Make The Kelvaragu | Keppai | Ragi Murukku Recipe:

  • To make the kelvaragu murukku dough, combine the kelvaragu maavu, kadalai maavu, arisi maavu, ellu, omam, perungayam, green chili juice, butter and little salt in a mixing bowl and mix well. (Image 1 and 2)
  • Then knead into soft dough with required water. (Image 3)
kelvaragu ragi murukku
  • To make the murrukku, heat enough oil to deep fry.
  • Grease the murukku maker and use 3star plate. (Image 4)
  • Fill the murukku maker with required dough and make the murukku on the back side of greased ladle or on plate. (Image 5 and 6)
kelvaragu ragi murukku
  • Drop them in the hot oil one by one up to 3 to 4 at each batch, cook on both sides till light brown colour also till the ishh sound reduced.
  • Drain the excess oil and transfer the murukku on a kitchen towel to absorb excess oil. Do the same for the remaining dough.
  • To store, cool the fried murukku's completely and store in a air tight box.
kelvaragu ragi murukku
Serving Suggestion: Serve the murukku with the homemade instant gulab jamun, pure badam ghee halwa.
Page: Collection Of Diwali Recipes, Collection Of Sweets Recipes, Collection Of Kaaram Recipes

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