(Poondu )Varagu Murukku Recipe | (Garlic) Kodo Millet Murukku

Garlic Murukku is a popular South Indian snack, particularly during festivals like Diwali. Murukku is a crunchy, deep-fried snack made from rice flour and various seasonings. Garlic Murukku gets its distinctive flavour from the addition of garlic.

To make the perfect murukku, the following steps should be followed.

• Use any good brand of Kodo millet flour.
• Grind enough garlic by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
• Always cook murukku on the medium-low flame to cook evenly.
• Instead of sesame seeds, you can use carom seeds or cumin seeds.
• Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
• If you feel the dough is getting dry and not able to press, sprinkle a little water and mix it thoroughly.
• Always keep the dough closed with a cloth or lid to prevent it from getting dry.
• If making in large quantities, always make it in batches.

Enjoy the video of Kodo millet murukku. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Poondu Varagu Murukku Recipe | Garlic Kodo Millet Murukku - Diwali Snacks

Instant and crispy garlic flavoured kodo millet murukku in 15 mins.

• CourseEvening Snack
• CuisineSouth Indian

Servings10-12 Murukku approx

Prep Time10 mins

Cook Time15 mins

Ingredients

• 1cup Kodo Millet flourVaragu Maavu
• 1/4cup Bengal gram flour/Kadalai Maavu/Besan
• 1tsp Sesame seed/Elluwhite/black
• 1/2tsp Chili powder
• 1/4tsp Asafoetida/hing
• 1.5tsp Garlic Paste ( optional)
• 1tbsp Hot oil
• saltto taste
• 2cups oilto deep fry

Instructions

1. Grind enough garlic (10 pods) by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
2. On a wide bowl, place a sieve, add kodo millet flour, and Bengal gram flour. Sieve both thoroughly and discard the residue.
3. Now to the bowl, add sesame seeds, required salt, hing, chili powder, garlic paste, a tbsp of hot oil, mix with a spatula, and crumble the mixture thoroughly.
4. Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
5. Take a small portion of dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep 2-3 butter paper ready by applying oil on it.
6. Now press the murukku batter on butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
7. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
8. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.

Recipe Notes

• Use any good brand of Kodo millet flour. 
• Grind enough garlic by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
• Always cook murukku on the medium-low flame to cook evenly.
• Instead of sesame seeds, you can use carom seeds or cumin seeds.
• Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry. 
• If you feel the dough is getting dry and unable to press, sprinkle a little water and mix it thoroughly.
• Always keep the dough closed with a cloth or lid to prevent it from getting dry.
• If making in large quantities, always make it in batches.

Crispy and crunchy garlic Kodo millet murukku is ready to relish.

 

 

 

 

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