Thursday, April 15, 2010

Sago Murukku (Sagu Biyyam Muruku) - ICC

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.

Method :

*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).
  1. Refer above picture (no.1), I have just shown all the flours used.
  2. 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.
  3. I have used, Star shaped disc. Shown in the Pic above (no.3).
  4. Heat oil for deep frying.In the Muruku achu, add the dough. When the oil is hot, press down directly on to the oil.
  5. Cook on medium flame to ensure the Muruku is cooked well.
  6. 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.


  1. Crispy sago murukku looks prefect and awesome..

  2. Muruku look delicious and awesome clicks.

  3. These look so good and well done, you used murukku press with mullu murukku ? They look so inviting..

  4. i gotta give you credit for being brave on the sago. The murukku looks delicious...i think i tried making it only once and it was a disaster...i need to try to make some again. Btw. it is spring...are you happy that winter is finally done in Alaska :)

  5. ooh, these murukus look fab...i made them too.. looks like you had as much fun as me making this for ICC...will be back to check out other recipes in your space.

  6. Madhu,

    Muruku looks really good.

  7. Look perfect and feel they are very crunchy!

  8. i like this crispy food yummy
    i ask my mummy to do this

    thank you
    have a great week end

  9. I have the same muruku press as yours! Your muruku look perfect, crunchy & scrumptious... I ended up soaking my sago over night... that is a different story...

  10. love ur step by step pics.. great info. love this recipe

  11. mine broke off too soon..these looks great..

  12. Sago murukku looks super-crisp' perfect.

  13. One of the most perfect ones I've come across..Great job Madhu :-)

  14. Beautiful Madhu..great to see the shape retained!

  15. looks delicious & crunchy ...... nice click ......

  16. nice murukku .. looks crunchy & yummy

  17. Thanks! I'd exchange the tikka for your murukku..I was tempted to make mixture after seeing all the murukkus..

  18. Murukku looks perfect and tempting!A wonderful click too

  19. This looks very perfect .. Thanks for those step by step pictures

  20. Wow..Sagu chakkuli is new to me:) lil one loves chakkuli very much..nice click too

  21. Hi Madhu,
    I am Prathiba from The indian food court. Chakli looks really yum and i want a few of them just now. Will you please pass on a few??????????????