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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.
Prep Time15 mins
Cook Time20 mins
Soaking time3 hrs
Course: Snack
Cuisine: Indian
Servings: 5


  • 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


  • 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.



  • 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.