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Sago Murukku | Saggubiyyam Murukulu | Sabudana Murukku

Snacks | vegetarian

  • Prep Time 2 Mins
  • Cook Time 25 Mins
  • Servings 20

Ingredients

  • 1 cup Sabudana
  • 3 cups Rice Flour
  • Salt
  • 1/4 tsp Asafoetida
  • 2 tbsp Ginger Green Chilli paste (3 Green Chillies and ½ inch Ginger, ground together)
  • 1 tsp Cumin Seeds
  • 2 tbsp Hot Oil
  • Buttermilk – To wet the flour
  • Lemon Juice – ½ a Lemon.
  • Oil to fry

Instructions

  1. Add Water to Sabudana and soak for 4 hours. After 4 hours, grind the Sabudana into a coarse paste. Coarse means 40% hard and 60% paste.
  2. Add all the rest of the ingredients to the Rice Flour and gently wet the Flour with Buttermilk.
  3. Keep the star plate in the Murukku maker, apply some Oil and keep a ball of the dough.
  4. On a ladle or a Banana leaf, apply Oil and roll into a circle and tuck one end inside. Or They can be pressed out like regular Murukkus.
  5. Put the pressed Murukkus into very hot Oil, let them fry on medium flame. After the bubbles die down in the Oil, fry for a minute on a high flame and remove.
  6. Once the Murukkus are fully cool, store them in an airtight container. They stay fresh for at least 15 days.