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.