Sago Murukku, the name itself tempted me a lot..Last month coz of my poor net connection i couldnt participate our every month's challenge, but this month i was quite ready to prepare this
Indian Cooking Challenge without any fail, when Srivalli announced this month's challenge as Sago Murukku, i was quite anxious that how am gonna prepare this crispy snacks as i never ever tried murukku with sago, its was quite a thrilling experience to learn and experiment this crispy snacks since the name sago murukku was quite not familiar for me..But for my surprise i got a medium box of crispy and super delicious murukkus which we didnt stopped munching last weekend..Finally i have prepared this sago murukku yesterday and enjoyed twice already.. This murukku is really very easy for me to prepare anytime as this murukku needs just the soaking sago otherwise its really very easy..I have soaked a small packet of tiny sagos which i got from chinese store and prepared this murukku again yesterday, i have doubled the quantity given by Srivalli and we enjoyed again along with a cup of coffee, even my hubby went to his work with a box of this murukku to munch during his break, Yeah we loved it that much....
2cups Rice flour
1/2cup Gram flour
1/2cup Fried gram flour/pottukadala maavu
1/2cup Sago
1/2cup Buttermilk
3/4tsp Chilly powder
Salt
Oil for frying
Soak the sago in buttermilk for atleast 3hours (soaking time depends upon the size of the sago)sago should be soaked well else they might burst while frying the murukku..Mix all the flours together and heat a 50grms of oil and add the heated oil along with salt and chilly powder to the flours..then add slowly the soaked sago along with the buttermilk and slowly knead them to a soft and stiff dough..
Heat oil for deepfrying ..Drop sufficient dough in a murukku press with any nozzle and squeeze out the dough directly to the hot oil..Fry until they turns golden brown..strain the excess of oil with tissure paper and conserve them in an air-tightened box...
Enjoy with a cup of masala tea..
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