Varagu (Kodo Millet) Murukku
In the millet series varagu is good for all recipes. It is diabetic friendly too. First time I made varagu murukku in one method. That was a total flop. Then next time I tried this method , it came out very well and the taste was awesome. It is soooo crispy too. So you can try this millet murukku for coming Gokulashtami.
Now let us see how to make varagu murukku
Here is the quick video
Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - 15 medium size
Ingredients:
Varagu -100gms
Fried gram flour - 3 tsp
Uraddal flour -6tsp
Besan flour -9tsp
Cumin seeds - ¼ tsp
Sesame seeds - ¼ tsp
Butter -2tsp
Salt -1/2tsp
Oil - for frying
Method:
Dry roast varagu and powder it in the mixer.(For bulk batch grind it in the mill). Sieve it.
Dry roast urad dal and powder it. Add varagu flour, fried gram flour, urad dal flour, besan flour, cumin seeds, sesame seeds, butter and salt in a bowl and mix well.
Add water little by little and knead into a smooth dough. Fill the dough in the murukku press and press it in the hot oil. cook both sides well.
Store it in the air tight container. I made it big murukku and broke it.
Note:
Varagu murukku is good for about 2 to 3 weeks.
You can add asfoetida, red chilli powder and pepper powder.
You can add spices of your choice.
If you like garlic flavor you can add garlic water instead of water.
You can cover the dough with wet cloth because it will become hard quickly.
In the millet series varagu is good for all recipes. It is diabetic friendly too. First time I made varagu murukku in one method. That was a total flop. Then next time I tried this method , it came out very well and the taste was awesome. It is soooo crispy too. So you can try this millet murukku for coming Gokulashtami.
Now let us see how to make varagu murukku
Here is the quick video
Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - 15 medium size
Ingredients:
Varagu -100gms
Fried gram flour - 3 tsp
Uraddal flour -6tsp
Besan flour -9tsp
Cumin seeds - ¼ tsp
Sesame seeds - ¼ tsp
Butter -2tsp
Salt -1/2tsp
Oil - for frying
Method:
Dry roast varagu and powder it in the mixer.(For bulk batch grind it in the mill). Sieve it.
Dry roast urad dal and powder it. Add varagu flour, fried gram flour, urad dal flour, besan flour, cumin seeds, sesame seeds, butter and salt in a bowl and mix well.
Add water little by little and knead into a smooth dough. Fill the dough in the murukku press and press it in the hot oil. cook both sides well.
Store it in the air tight container. I made it big murukku and broke it.
Note:
Varagu murukku is good for about 2 to 3 weeks.
You can add asfoetida, red chilli powder and pepper powder.
You can add spices of your choice.
If you like garlic flavor you can add garlic water instead of water.
You can cover the dough with wet cloth because it will become hard quickly.
No comments
Post a Comment