Apr 17, 2010

Sago / Javvarisi Murukku - Indian Cooking Challenge

This month ICC month was quiet difficult for me.It sounds
very easy while reading..The sago I got here was the total
culprit..Even after 3 hrs it didnot get soft..The result
was little explosives murukku and moreover the holes
in my murukku achu are so tiny.So it was too hard to press
the dough..But we like the taste of murukku as it is much
different from the regular ones..I will be making this often
of course wih good sago
 Rice Flour 2 cups

Besan flour 1/2 cup

Fried gram flour - 1/2 cup

Sago - 1/2 cup
Salt to taste

Curd - 50 gms

Chile powder - 1/2 tsp or as per taste
Method to prepare

Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.

Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency

Heat oil for deep frying.In the muruku achu, add the dough. When the oil is hot, press down directly as as murukus.

Cook on medium flame to ensure the muruku is cooked well.


Happy Cook said...

Ilove this when eve ri am in India i buy this, never made at home.

Cham said...

Exploxion in the kitchen :) Quiet dangerous Kamala, but the murruku came out good! How r u? Did the kids settled down in India?