Recipe for Ragi Murukku Recipe made with ragi / finger millet flour. Crispy and delicious ragi murukku recipe with step by step pictures and video.
This recipe is in collaboration with Idhayam Mantra Oil
Here are the links to buy online Ragi Flour Idiyappam Rice Flour Anodised Deep Fry Pan About the wooden three hole murukku press – The murukku press you see in the video is available in vessel shops all over Tamilnadu. I am not sure about its availability in other places. Here is the video of Ragi Murukku Recipe
Here is the recipe of Ragi Murukku Recipe
Grind the fried gram dal to a fine powder.
Add the fried gram dal to a sieve. Add in the ragi flour, idiyappam rice flour and the spices. Sieve. I have used store bought Idiyappam rice flour for making the murukku today. The rice flour gives a nice texture to the murukku.
Add in the sesame seeds and the butter. The little butter will make the murukkus crisp but not hard to bite. Do not add too much butter as adding a lot will make the murukku very soft and will disintegrate in oil when fried.
Add in water little by little and knead to form a soft yet pliable dough. The dough should be smooth and there should not be any cracks in the dough.
Form small logs and fill in the murukku press. I used the three hole mould for this murukku.
Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil.
Remove the murukkus from oil once the bubbles in the oil settles down. Store the murukkus in an air tight container for up-to 2 weeks.
1/2 cup fried gram dal / pottukadalai 1.5 cups ragi flour 1/2 cup Idiyappam rice flour 1 teaspoon red chilli powder 3/4 teaspoon salt 1/4 teaspoon asafoetida 2 tablespoon white sesame seeds 1 tablespoon unsalted butter Idhayam Mantra Groundnut Oil to deep fry
Grind the fried gram dal to a fine powder. Add the fried gram dal to a sieve. Add in the ragi flour, idiyappam rice flour and the spices. Sieve.
Add in the sesame seeds and the butter. Add in water little by little and knead to form a soft yet pliable dough. The dough should be smooth and there should not be any cracks in the dough.
Form small logs and fill in the murukku press. I used the three hole mould for this murukku. Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil. Remove the murukkus from oil once the bubbles in the oil settles down. Store the murukkus in an air tight container for up-to 2 weeks.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
1/2 cup fried gram dal / pottukadalai 1.5 cups ragi flour 1/2 cup Idiyappam rice flour 1 teaspoon red chilli powder 3/4 teaspoon salt 1/4 teaspoon asafoetida 2 tablespoon white sesame seeds 1 tablespoon unsalted butter Idhayam Mantra Groundnut Oil to deep fry
Grind the fried gram dal to a fine powder. Add the fried gram dal to a sieve. Add in the ragi flour, idiyappam rice flour and the spices. Sieve.
Add in the sesame seeds and the butter. Add in water little by little and knead to form a soft yet pliable dough. The dough should be smooth and there should not be any cracks in the dough.
Form small logs and fill in the murukku press. I used the three hole mould for this murukku. Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil. Remove the murukkus from oil once the bubbles in the oil settles down. Store the murukkus in an air tight container for up-to 2 weeks.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/ragi-murukku-recipe/
Recipe for delicious payasam made with sweet corn and nuts. Recipe with step by step pictures and video
Here are things you will need for this recipe that you can buy online 5 liter Pressure Cooker Saute Pan
Here is the video of how to make Sweet Corn Payasam
This is a very special recipe as this is from one of my best friends for life – Gai. Vidya Gayathri as the world knows her. We have been together since college. She is the most caring person you will ever come across. I love you Gai baby. She now runs a small boutique for children in Coimbatore near Hopes. If you are in Hopes area, do check her out – Mango Clothing. She had given this recipe years back but I just made it recently. This recipe is a winner. Make sure to use the sweet corn variety. The regular corn will be a little fibrous and wont work well for this recipe. Frozen corn works well too!
Here is the recipe for Sweet Corn Payasam Cut the corn into two. We are cutting the corn so it fits inside the pressure cooker. Use only the sweet corn variety. The regular corn will be a little fibrous and wont work well for this recipe. Add the corn to the cooker. Add in the water and salt. Cook the corn along with the husk as husk has a lot of flavour.
Cook for 10 minutes on medium flame. Ignore the number of whistles. After 10 minutes, remove from heat and set aside for the pressure to settle. Remove the corn and let the corn cool. Discard the water used for boiling.
Let the corn cool so its easy to handle. Remove the husk and separate the kernels.
Remove 1/4 cup of the corn and set aside. To the remaining corn, add in the pista, almonds and little milk. We will grind this mixture to a paste.
Grind this mixture to a slightly coarse paste.
Heat ghee in a thick bottomed pan and roast the cashews until golden. Add in the raisins and the reserved corn. Saute for a few minutes.
Add in the ground paste and cook for a minute or two.
Add in the milk and the condensed milk. Mix well.
Add in the cardamom powder and saffron.
Add in the sugar. I have used 1/4 cup of sugar. We have also added condensed milk which is sweet too. If you like your payasam sweeter, feel free to add a little bit more sugar.
Simmer the payasam for five minutes.
A fantastic dessert is ready. Serve really cold / chilled.
For Boiling Corn
2 sweet corn 1 liter water 1 tablespoon salt
For the Paste
2 tablespoon pistachios 2 tablespoon almonds 1/2 cup milk
Other Ingredients
1 tablespoon ghee 2 tablespoon chopped cashews 2 tablespoon raisins 500 ml milk 200 grams condensed milk 1/4 teaspoon cardamom powder 1 pinch of saffron 1/4 cup sugar
Cut the corn into two. Add the corn to the cooker. Add in the water and salt. Cook the corn along with the husk as husk has a lot of flavour. Cook for 10 minutes on medium flame. Ignore the number of whistles. After 10 minutes, remove from heat and set aside for the pressure to settle. Remove the corn and let the corn cool. Discard the water used for boiling. Let the corn cool so its easy to handle. Remove the husk and separate the kernels. Remove 1/4 cup of the corn and set aside. To the remaining corn, add in the pista, almonds and little milk. We will grind this mixture to a paste. Grind this mixture to a slightly coarse paste.
Heat ghee in a thick bottomed pan and roast the cashews until golden. Add in the raisins and the reserved corn. Saute for a few minutes. Add in the ground paste and cook for a minute or two.
Add in the milk and the condensed milk. Mix well. Add in the cardamom powder and saffron. Add in the sugar. Simmer the payasam for five minutes.
Serve chilled
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
