Murukulu is a famous Indian snack which is made mainly during festivals in India. I made murukulu with Sago/Sabudhana which came out to be crispy and tasty.
Try out this crispy Sago/Sabudhana Murukulu which is also one of the favorite tea time snacks.
Ingredients:
Rice powder 4 cups
Sabudhana (thick) 1 cup
Til (white) ½ cups
Butter 4 tsp
Red chilli powder 2 tsp
Salt 1 ½ tsp
Water 1 cup (optional)
Oil for deep frying
Procedure for making Sago (Sabudhana) Murukulu:
- Soak sabudhana for 1 hour in water.
- Pressure cook soaked sabudhana with enough water till 5 whistles or till the sabudhana is cooked.
- In a bowl, mix cooked sabudhana, rice powder, red chilli powder, til, salt, butter and make a dough if required add little water to make a dough.
- Grease a plastic cover with little butter. Add a small piece of the dough into the murukulu mould and press out in a circular motion to make the murukulus of desired size on the greased plastic cover.
- Heat oil for deep frying in a kadhai. When the oil is heated enough, reduce the flame to low and put slowly murukulus in the kadhai and fry on both the sides till golden brown.
- Fry the murukulus in small batches of 5 or 6. A well done murukulu stops bubbling and starts going down in the oil. It is the right time to take out the deep fried murukulus. Deep fry the murukulus on medium flame. Drain and put on paper towel to remove excessive oil.
- Once cool, store the Sago/Sabudhana murukulu in an airtight container.
Yummy and crispy Sago/Sabudhana Murukulu is ready.
Note:
- To know the oil is heated add a small piece of the dough into the heated oil. If the dough rises immediately to the surface of the oil, the oil is heated and we can add the pressed murukulu.
- Always reduce the flame to low while putting the pressed murukulus into the heated oil. So that the heated oil does not spill on your hands.
- Deep fry the murukulu on medium flame. Do not fry on high flame as they cook from outside and remain uncooked from inside or sometimes they even burn and taste bitter.
