Tuesday, November 24, 2015

Thinai (Foxtail Millet) Murukku

Healthy foods need not be boring. Whenever you crave for a deep fried snack, substituting with healthier grain is a smart choice. Foxtail millet murukku  is a great teatime snack. There is no rice flour added. It has all the goodness of the millet.  Here is a simple recipe for a crispy snack.


Makes about 60

Foxtail millet flour - 2 cups
Dhalia powder (split roasted gram) - 1/2 cup
Melted butter - 2 tsp
Salt - 3/4 tsp
Chilli powder - 1 tsp
Asafoetida - 1/4 tsp
Water - @1 and 1/3 cups plus 1 tbsp
Oil for deep frying


To make dahlia powder, just grind it in a dry grinder for a few runs and it all ready.

In a big bowl, add all the ingredients except water and mix thoroughly. Add water little by little and knead a smooth and soft dough.

Fill your murukku press (with desired nozzle shape - I used single star here) with small  balls of the dough and squeeze into fine shape with a circular motion which resembles tight swirls on to a paper towel or a cotton towel.

Heat oil in a pan. When it is hot enough, gently transfer the swirls of squeezed dough into your hand and carefully drop into oil. Fry till golden brown on both sides. 

Make all the murukkus in the same way. Cool and store in an airtight container.

The measured quantity makes about 60 murukkus of say 2 to 3 in diameter size.


Add red chilli powder according to your taste.

If the dough is too tight, it will result in crumbly murukkus. They crumble when you try to transfer and in oil too. Add a tbsp or more water and adjust to soft dough but not watery.

If you add melted butter, omit adding hot oil. Or instead of butter add 2 tbsp of hot oil. if you include both, the murukku crumbles.

No comments:

Post a Comment