Sagu Biyyam Muruku or Sago Muruku is chosen as the Challenge for March edition of ICC by the creator of the event Srivalli.
Muruku is a deep fried Savory snack,very familiar to us South-Indians. I have made and had Muruku countless times. I always made them with pre(Mom)- made Muruku Mixes. But the Challenge had Sago as the main ingredient, which I haven't had or seen in a Muruku before.
The very important step in this recipe, is to soak the Sago in buttermilk, and then mix with other ingredients. Srivalli had cautioned as to do this step right, or else there will be a risk of Sago bursting into the oil. So to be on the safer side I did soak the Sago for 5+ hours, since the sago I have used didn't seem to have plumped up after 3hrs of soaking time. Except the soaking step, I followed the recipe and measurements as given by Valli.
Finally, it turned out very well than I expected it to be. The dough was right consistency,and got a crunchy and delicious Muruku without any Sago fireworks in the oil.
Recipe For Sago Muruku :
- Rice Flour (Akki Hittu) - 2 cups
- Besan Flour (Kadale Hittu) - 1/2 cup
- Fried Gram Dal/Chutney Dal/Dalia Dal (Hurigadale Hittu) - 1/2 cup
- Sago/Tapioca Pearla (Sabakki) - 1/2 cup
- Curds/Buttermilk( Majjige) -1/2 to 1 cup Diluted
- Salt to taste
- Red chili powder - 1 tsb.
- Oil for Deep Frying ( I used Groundnut/Peanut oil)
*Muruku Press - I used Star shaped disc to make Muruku.
*Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst. ( I did Soak for 5 -6 hrs, until the sago soaks up buttermilk and plumped up).
- Refer above picture (no.1), I have just shown all the flours used.
- Mix all the flour together, heat 50 gms oil(1/4 cup of oil), mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency.
- I have used, Star shaped disc. Shown in the Pic above (no.3).
- Heat oil for deep frying.In the Muruku achu, add the dough. When the oil is hot, press down directly on to the oil.
- Cook on medium flame to ensure the Muruku is cooked well.
- When Muruku are golden brown in color, take out . Let it cool.
Enjoy warm. Once cooled can be stored in air tight box for few days.
*Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram flour is fried Channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.
In the picture above(no.1) I have added Fried gram dal(hurigadale) along with its flour, just to show in the pics, that the flour is made from that dalia dal. For Making dough i have used only dalia dal powder.
Thanks Valli, for this New kind of Muruku Challenge, I throughly enjoyed making them.
This is going to ICC Event -March, hosted by Srivalli.