Sago murukku recipe, javvarisi murkku

Sago murukku, javvarisi murukku with full video, step by step pictures. Rice flour and sago (Tapioca pearls) makes the murukku so crispy.

I came to know about this only after I saw the recipes in blogging world. Sago in murukku makes the murukku not only crispy, but also it looks beautiful. I thought this recipe is bit complicated, thinking sago might get stuck in the murkku press holes and also it might pop while getting fried. I had mini pearls (javvarisi) in stock as Vj is big fan of sago payasam.

This time wanted to try this murkku, adapted the recipe from Prathiba’s blog. I just used the regular murkku recipe and added sago to it. It turned out really crispy and tasty. So I think you can adapt any murukku recipe and add soaked sago in this way, it will turn out good. Was really surprised to see the murukku didn’t change in colour too because of the curd. It made it more crispy and flavorful.

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Sago murukku

Sago murukku, javvarisi murukku with full video, step by step pictures. Rice flour and sago (Tapioca pearls) makes the murukku so crispy.

Course Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Soaking time 3 hours

Servings 5

1x2x3x

Cup measurements

Ingredients

• Rice flour – 1 cup
• Sago/ Tapioca pearls – ¼ cup
• Curd / Plain yogurt – ¼ cup
• Urad dal flour – 2 tbsp Optional
• Sesame seeds – 1 tsp
• Red chilli powder – ½ tsp
• Asafoetida – 1 pinch
• Oil – As needed
• Salt – As needed

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Instructions

• First soak sago in curd for minimum 3 hrs. It should get soaked fully and become soft.
• Check by pressing it with your fingers, it should be completely soft.
• In a mixing bowl, take rice flour, urad dal flour, red chilli powder, sesame seeds, asafoetida, salt and soaked sago. Add 2 teaspoon of hot oil to this and mix well.
• Add required water to make a smooth dough without cracks.
• I took murukku press with the plate with slightly small holes (Bigger than the one we use for oma podi, smaller than murukku plate). Fill the murukku press with the prepared dough.
• Heat oil in a kadai and squeeze just a layer of sago murukku in the oil, do not over crowd.
• Once cooked for a minute, flip and cook in medium flame until the bubbles ceases completely.
• Drain from oil over paper towel.

Video

Notes

• Choose small variety of sago. It gets soaked easily. If using bigger sized sago, soaking time will also vary.
• Sago if not soaked, it might pop during deep fried.
• I used idiyappam four in place of rice flour.

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Sago murkku step by step photos:

1. First soak sago in curd for minimum 3 hrs. It should get soaked fully and become soft.
   
2. Check by pressing it with your fingers, it should be completely soft.
   
3. In a mixing bowl, take rice flour, urad dal flour, red chilli powder, sesame seeds, asafoetida, salt and soaked sago. Add 2 teaspoon of hot oil to this and mix well.
   
4. Add required water to make a smooth dough without cracks.
   
5. I took murukku press with the plate with slightly small holes (Bigger than the one we use for oma podi, smaller than murukku plate). Fill the murukku press with the prepared dough.
   
6. Heat oil in a kadai and squeeze just a layer of sago murukku in the oil, do not over crowd.Once cooked for a minute, flip and cook in medium flame until the bubbles ceases completely.
   
7. Drain from oil over paper towel.
   

Enjoy with hot tea/ coffee. Super crisp and light murukku.