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Home » SNACKS » Sago murukku recipe, javvarisi murkku

Sago murukku recipe, javvarisi murkku

October 16, 2017 by Raks Anand 1 Comment / Jump to Recipe

Sago murukku recipe

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.

javvarisi-murukku

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.

sago-murukku-recipe
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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
Cup measurements

Ingredients

  • Rice flour – 1 cup
  • Sago/ Tapioca pearls – 1/4 cup
  • Curd / Plain yogurt – 1/4 cup
  • Urad dal flour – 2 tbsp Optional
  • Sesame seeds – 1 tsp
  • Red chilli powder – 1/2 tsp
  • Asafoetida – 1 pinch
  • Oil – As needed
  • Salt – As needed

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 tsp 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.

Sago murkku step by step photos:

  1. First soak sago in curd for minimum 3 hrs. It should get soaked fully and become soft.
    Sago-murukku-step1
  2. Check by pressing it with your fingers, it should be completely soft.
    step2
  3. In a mixing bowl, take rice flour, urad dal flour, red chilli powder, sesame seeds, asafoetida, salt and soaked sago. Add 2 tsp of hot oil to this and mix well.
    Sago-murkku-step3
  4. Add required water to make a smooth dough without cracks.
    step4
  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.
    step5
  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.
    step7
  7. Drain from oil over paper towel.
    step6

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

javvarisi-murukku

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Filed Under: DIWALI SNACKS, MURUKKU RECIPES, SNACKS Tagged With: murukku, sago murukku

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Comments

  1. Nathara nandu

    October 17, 2017 at 7:03 pm

    Different try raks…..
    Wish you and your family a happy diwali…..

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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