Sago Murukku | Saggubiyyam Murukulu | Sabudana Murukku
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Sago Murukku | Saggubiyyam Murukulu | Sabudana Murukku - A crunchy evening snack or a great match for the evening cup of tea, Sabudana Murukkus are a great treat that you just cannot stop eating. Here is a detailed recipe with images and a video for Sabudana Murukku.
Murukku and hot tea and a nice conversation, all make for a wonderful combination. These Murukkus are crunchier and tastier than the normal Murukkus.
Sabudana Murukku is also made like all other Murukkus but there is a slight variation in form and taste. When the Sabudana paste is added to the Rice Flour, it makes the Murukkus crunchy and hollow.
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Tips
Sabudana:
1.I have used thick Sabudana so I put it in a mixie and ground to a coarse paste. If it is a thin, small Sabudana, then you can squeeze it hard after it is soaked and it will crumble into coarse crumbs.
The Sabudana crumbs when put in Oil get fried into nuggets that will crunch in the mouth. If needed, even the thin Sabudana can be ground into a coarse paste.
Buttermilk-Lemon Juice :
- Fresh creamy Buttermilk makes the Murukku hollow and crisp. Lemon Juice keeps them white and does not make them bitter.
How to fry the Murukku:
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In very hot Oil, depending on the size of the pan, add 5-6 Murukkus and leave them for 2 minutes. Then they will get fried and hard. Then turn them over and fry for some more time.
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The Oil should be really hot before adding the Murukku. While dropping the Murukkus, reduce the flame fully and then fry on a medium-high flame. After they are fried half way, fry them on a high flame and remove.
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If the Oil is very hot and you fry the Murukkus on a high flame, the Murukku will get a nice golden colour, but the insides will remain soft and uncooked. Another important point is, if you add more Murukkus than the pan can take, the heat of the Oil will be reduced and due to inadequate heat, the Murukkus won't fry well and will remain soft.
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Murukku should be added and fried till the bubbles die down. Before you remove the Murukku from the Oil, take one out and check it by pressing with your hand and you will know if it is fried or not. These Murukkus are not golden in colour like the regular ones. They stay and should stay white even after frying.
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When they are taken out of Oil, they may be a little soft while still hot. They become crunchy once they cool down.
Sago Murukku | Saggubiyyam Murukulu | Sabudana Murukku - Recipe Video
Sago Murukku | Saggubiyyam Murukulu | Sabudana Murukku
Prep Time 2 mins- Soaking Time 4 hrs
- Cook Time 25 mins
- Total Time 4 hrs 27 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
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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.
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Add all the rest of the ingredients to the Rice Flour and gently wet the Flour with Buttermilk.
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Keep the star plate in the Murukku maker, apply some Oil and keep a ball of the dough.
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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.
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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.
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Once the Murukkus are fully cool, store them in an airtight container. They stay fresh for at least 15 days.
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