Sago murukku recipe or jawarisi murukku recipe with step by step photos. Sago murukku recipe is an easy murukku recipe you can try for Diwali 2016 with very less preparation. Unlike traditional murukku recipes this sago murukku recipe does not call for urad dal flour, roasted gram flour etc. Just some soaked sago, store bought rice flour and some butter.
Sago murukku turns out very crispy with golden color due to the addition of butter. Just make sure to use a achu with bigger hole like star achu for this murukku. I made this sago murukku as my friend told and it turned out awesome. It was so crispy and tasty with a slight tangy taste.
To make sago murukku you can use any kind of sago/jawarisi. Some curd is added to get a tangy taste. I have added some Kashmiri chili powder and white sesame seeds. You can even add cumin seeds.
Here is how to make sago murukku recipe with step by step photos. Check out other diwali 2016 recipes.
Step by step sago murukku recipe
1.Soak sago in water overnight. Soak for at least 6 hours.
2. Mash the soaked sago very well. I pulsed it few times in mixer.
3. In a bowl take the pulsed sago, butter, rice flour, red chili powder, salt, curd, asafoetida and sesame seds. Mix well thoroughly.
4. Add water gradually and make a soft dough.
5. Heat oil for deep frying.
6. Load the murukku press with dough. Pipe murukku into hot oil.
7. Deep fry until golden brown and sizzling sound stops. Cool thoroughly and store in airtight containers. Serve sago murukku with coffee
Sago murukku recipe card below:
Sago murukku recipe | Jawarisi murukku recipe | Diwali 2016 snack recipes
1 CUP = 250 ml
Ingredients
- 1 1/2 cups rice flour
- 1/2 cup sago
- 1/4 cup curd
- 2 tablespoons butter
- 2 teaspoons red chili powder
- 1/4 teaspoon asafoetida
- 2 teaspoons white sesame seeds
- Salt
- Oil
Instructions
- Soak sago in water overnight. Soak for at least 6 hours.
- Mash the soaked sago very well. I pulsed it few times in mixer.
- In a bowl take the pulsed sago, butter, rice flour, red chili powder, salt, curd, asafoetida and sesame seeds. Mix well thoroughly.
- Add water gradually and make a soft dough.
- Heat oil for deep frying.
- Load the murukku press with dough. Pipe murukku into hot oil.
- Deep fry until golden brown and sizzling sound stops. Cool thoroughly and store in airtight containers. Serve sago murukku with coffee
Nutrition
Leave a Reply