Recipe: Tasty Ragi and Raw Banana Muruku

Recipe: Tasty Ragi and Raw Banana Muruku Delicious, fresh and tasty.

Ragi and Raw Banana Muruku. In our place, diwali means it is murukku. Each year amma makes two types of murukku, mullu murukku and thenkuzhal. But as a food blogger, i like to explore.

In a murukku maker (murukku pudi) apply some oil in three whole disc and put it to the inner vessel and pour dough in to the murukku maker.. homemade kerala banana chips

This 'Ragi Murukku' is something that I have been wanting to try for a long time, and finally had the time to try it.

It tasted absolutely delicious, and in no way less than the murukkus made with rice or rice flour.

You can have Ragi and Raw Banana Muruku using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Ragi and Raw Banana Muruku

1. It’s 1 cup of Finger Millet Flour.

2. Prepare 1 cup of Sorghum Flour.

3. It’s 1 cup of Raw Banana (Boiled).

4. You need 1 tablespoon of Carom seeds powder.

5. You need 1 teaspoon of Green chilli paste.

6. You need 1 teaspoon of Salt.

7. You need as needed of Oil – to deep fry.

8. Prepare as needed of Water (as required) – to knead the dough.

It had a very unique taste too.

I wanted to include that in my families diet some or the other means.

We all love Butter murukku and this Ragi butter murukku was a super hit and he loved the color and taste.

As the color of the ragi murukku dough is already brown, it is not very easy to judge whether the murukku is cooked by its color.

Ragi and Raw Banana Muruku step by step

1. Take a bowl. Mash the boiled raw banana..

2. In another large bowl, mix together finger millet flour, sorghum flour, mashed banana paste, carom seeds powder, green chilli paste, salt..

3. Mix the above mixture well with your finger tips and then add water little by little to form a smooth non sticky dough..

4. Take a muruku press. Grease it with little oil..

5. Now heat oil in a pan over high flame. And take a portion of murukku dough, form it into a log shape, then place it inside the muruku press and press it in oil to form a required shape..

6. Deep fry the muruku over medium flame until they turn light brown in colour. By using a perforated ladle, turn the muruku carefully and fry the other side also..

7. Once fried, drain oil on an absorbent paper. Transfer the murukus to a serving plate..

8. Serve hot the healthy murukus..

9. These murukus can be stored in an airtight container for two to three weeks..

Turn upside down and cook appropriately.

Follow the same for the remaining murukku dough.

Allow the murukku to cool down and store it in an airtight container.

Ragi murukku recipe-Fingermillet murukku recipe with step by step photos.

Ragi murukku is my another try for this Diwali.