Crispy Ragi and Raw Banana Muruku (Andhra Style)
30 minutes
703 reads
About Crispy Ragi and Raw Banana Muruku (Andhra Style)
Introduce your kids to a healthy and delicious snack time favorite with this Andhra-style Ragi and Raw Banana Muruku recipe! Made with nutritious finger millet flour (ragi), sorghum flour (jowar), and raw banana, these crispy muruku are packed with flavor and wholesome goodness.The subtle spice from carom seeds (ajwain) and green chilies adds a delightful kick, making them irresistible to both children and adults. This recipe is a fun and easy way to incorporate healthy grains into your family's diet, offering a guilt-free crunchy treat.Perfect for after-school snacks, parties, or any time you crave a flavorful and satisfying bite, these muruku are sure to become a new family tradition. Learn how to make this unique and delightful snack today!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1 cup Ragi Flour also known as ragi flour
- 1 cup Sorghum Flour also known as jowar atta
- 1 tbsp Carom Seeds ajwain, finely ground
- 1 tsp Chili finely minced or 1/2 tsp green chili paste, green
- 1.5 tsp Salt or to taste
Wet Ingredients
Other
- 2 cup Oil for deep frying
- Muruku Press
- Paper Towels for draining excess oil
Instructions
Prepare the Banana
- Mash the boiled raw banana until smooth.
Combine Dry Ingredients
- In a large bowl, whisk together the finger millet flour, sorghum flour, ground carom seeds, green chili, and salt.
Make the Dough
- Add the mashed banana to the dry ingredients. Gradually add water, mixing with your fingertips until a smooth, non-sticky dough forms. Do not add too much water at once.
Prepare the Muruku Press
- Lightly grease your muruku press with oil.
Fry the Muruku
- Heat the oil in a deep pan over medium-high heat. Fill the muruku press with a portion of the dough. Press the muruku into the hot oil, forming the desired shape. Fry in batches, ensuring not to overcrowd the pan.
Cook the Muruku
- Fry the muruku until they turn a light golden brown, turning occasionally with a slotted spoon to ensure even cooking. This will take approximately 2-3 minutes per batch.
Drain and Serve
- Remove the fried muruku and place them on paper towels to drain excess oil. Serve hot and enjoy!
Storage
- Store leftover muruku in an airtight container at room temperature for up to 2-3 weeks.
Recipe Notes
Expert Tips for Perfect Muruku
- For extra flavor, you can add a pinch of asafoetida (hing) to the dough.
- Ensure the oil is hot enough before adding the muruku to prevent them from absorbing too much oil. A drop of dough should sizzle immediately.
- Don't overcrowd the pan while frying; fry in small batches for optimal crisping.
- If the dough becomes too stiff, add a teaspoon of water at a time until it reaches the desired consistency.
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Recipe Nutrition
Calories: 329kcalCarbohydrates: 46gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 2g
Abhinetri's Recipes
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5 Comments
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Such a scrumptious dish! Thank you.
This is perfect! Can’t wait to taste it.
This is so tempting! Thank you.
Very good use of millets.
Looks incredible! Thanks for the details.