Kambu murukku recipe, Pearl millet flour murukku

Kambu murukku recipe, pear millet flour murukku is a better variant of murukku with the goodness of peal millet known as Bajra in Hindi. Quick video, step by step photos.

The first thing when I planned to try for Deepavali is something with Bajra flour which I had in stock after my shooting for HPB, Singapore. I have  tried millet butter murukku and pepper seedai successfully. But both are played safe with the white millets. I have to yet try my hands on Thinai (Foxtail millet) which I will try probably next year 😛 😀 ;P

I was so much in doubt that how it would turn out. But I was really surprised with the results. Really loved the texture which isn’t hard and the flavour of the murukku. Best way to use up if you have bajra flour in hands. Would never say it is nutritious or healthier as we are using millets, as we are deep frying it. Yet comparatively better and for a change too you can make it. Partially adapted from here.

I also tried Ragi murukku, which I will be posting soon. Stay tuned for exciting recipes coming up for Diwali.

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Kambu murukku recipe

Kambu murukku, pear millet flour murukku is a better variant of murukku with the goodness of peal millet known as Bajra in Hindi.

Prep Time 10 minutes

Cook Time 20 minutes

Servings 26 mini murukku

Cup measurements

Ingredients

• 1/2 cup kambu flour/ pearl millet flour
• 2 tbsp rice flour
• 1 tbsp besan/ Kadalai mavu
• 1 tbsp roasted gram dal flour/ pottukadalai maavu
• 2 tsp Oil hot
• 1/2 tsp ajwain/ omam
• Salt as needed

Instructions

• Take kambu flour*, rice flour, besan, roasted gram dal flour, ajwain, salt in a bowl. Add 2 tsp hot oil over it.
• Mix well and add water later to make a smooth pliable dough.
• Take your murukku press with single hole, it can be of any design.
• Fill the press and squeeze over a greased plate or ladle. I made it mini but you can make chakli type too.
• Heat oil and deep fry the murukku carefully. Drain in paper towel. Repeat to finish.

Video

Notes

• *Some bajra flour are refined that is fine flour but some have husk in it. For murukku, I recommend to sieve it so that you get fine flour.
• Even while making larger numbers, always knead dough in small batches.
• Be patient to fry in medium or low flame after you flip the murukkus and ensure the bubbles ceases completely for crisp and light murukku. Otherwise it turns hard.

Kambu murukku recipe method:

1. Take kambu flour*, rice flour, besan, roasted gram dal flour, ajwain, salt in a bowl. Add 2 tsp hot oil over it.
2. Mix well and add water later to make a smooth pliable dough.
3. Take your murukku press with single hole, it can be of any design.
4. Fill the press and squeeze over a greased plate or ladle. I made it mini but you can make chakli type too. Amazon affiliate link for the kadalai: Indolium Kadai : https://amzn.to/2PuF3Ad
5. Heat oil and add the murukku once oil is hot, by adding it to oil carefully. Flip once the bubbles slightly reduces and fry in low or medium flame until bubbles reduces completely.
6. Drain in paper towel. Repeat to finish.

Cool down completely and store in airtight containers. Stays good for a week.