Sago Murukku for ICC contest

I am adding this recipe for the ICC contest by Srivalli for the month of March.

I normally make murukku with bengal gram and rice flour. The ingredient that is given is slightly different from what I normally make. But still, I added the extra ingredient to my regular murukku recipe. The extra ingredient is sago which is to be soaked in curd for about 2 hours (I got the bigger variety). My mom said, that instead of using it in the flour mixture grind the soaked sago so that it wont get struck while squeezing the murukku.


Ingredients used as given by Srivalli
Rice Flour  2 cups
Besan flour  1/2 cup
Fried gram flour - 1/2 cup
Sago - 1/2 cup
Salt to taste (rock salt 1 tbsp soaked in 1/4 cup of water)
Curd - 50 gms (half of half cup)(unsour curd)
Chile powder - 1/2 tsp or as per taste (I avoided it)

Ingredients I added:
Moong Dal flour - 1/2 cup
Jeera - 2 tbsp
Cardamom powder - 2 pinches
Butter (unsalted cooking butter) - 1/4 cup
Asafodeita - 1/2 inch piece(soaked in water)salt water, asafodeita water


Used Sundrop lite oil for frying.


Method to make Sago Murukku:

In a shallow basin, I added rice flour, bengal gram flour, fried gram flour, moong dal flour, Cardamom Powder,Jeera, Salt water, Asafodeita water, butter and blended all together. Then I added the ground Sago paste. Added a little more water to make the dough to a soft ball like. Using the Mullu Murukku achu I squeezed the murukkus in hot oil. When they were golden brown I removed from flame.

Usage of butter and the curd bought out crispy murukkus.

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