Millet Murukku Recipe (Thinai Murukku)

Millet Murukku is a healthy and crispy snack made by adding millet flour to regular rice flour and shaping using murukku press. It comes out golden and delicious and tastes just as good as regular murukku. It has mild nutty flavour from millet. Millet Murukku savours the celebration of people who are on diet without adding much of calories.

This is usually made for people on diet or who want healthier snack. It makes a nice treat without adding much calories like regular murukku. It feels light and crispy and can stay stored for many days. It is perfect for tea time or quick snack at home.

About Millet Murukku

Millet Murukku is made using a mix of millet flour, rice flour and fried gram powder. Millet or thinai flour gives deep brown colour and very unique earthy and nutty taste. Rice flour gives crispness and fried gram dal adds mild soft bite inside. It is spiced with red chilli powder and ajwain for some aromatic touch.

The texture is light, crispy, and don’t feel too oily also. It is a good variation to regular murukku we usually make with rice flour alone. This one feels little more nutritious and wholesome. Even butter added helps give nice crisp texture without making it hard. You can even use oil instead if you want to skip butter.

There are small variations you can try with this recipe. Some people add more chilli powder for extra spice. Few even add cumin seeds for different flavour. You can make it plain or adjust spice level based on what you like. It is a flexible recipe which you can customize based on your preference.

I usually make thinai murukku for healthy snack for my family. Instead of making regular murukku again, this feel like different idea to try. My family enjoys it because it stays fresh and crispy for many days.

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Millet Murukku Ingredients

• Thinai Flour – I used thinai flour which is foxtail millet flour as main ingredient. It is highly nutritious and gives mild nutty flavour to murukku.
• Fried Gram – I used fried gram powder which adds crunch and richness. Gram flour blends well with flours for good texture.
• Rice Flour – I used rice flour mixed with millet flour for the right consistency. It helps bind dough and makes it easier to shape.
• Butter – I used soft butter at room temperature. It helps in binding and makes murukku crisp but not hard. You can replace with hot oil also if you don’t want to use butter.
• Red chilli powder – This gives a mild spiciness. I used for my taste but you can adjust more or less based on your taste. It’s enough to add flavor without making it very spicy.
• Ajwain – I added ajwain for aromatic flavour and aid digestion. It blends well with other spices.

How to make Millet Murukku Step by Step

1.Take fried gram dal in a mixer and powder it. To a sieve add thinai flour,rice flour to it.

2.Add powdered fried gram dal flour too. Sieve it well in a mixing bowl, discard the coarse mixture.

3.To the sieved flour, add ajwain,red chilli powder,butter and required salt. Crumble it well with your fingers.

4.Crumble well so that all the ingredients are evenly distributed. Now add water little by little to the flour and gather together to form a soft non-sticky dough.

5.Grease the murukku press with oil, fill it with dough. Press in 2 ladles and keep it ready. Heat oil in a kadai, check by adding a pinch of dough if it rises immediately then oil is ready. Flip over the murukku from the ladle gently, cook in low medium flame.

6.When bubbles ceases and it turns golden brown then remove and drain in a tissue paper.

Cool down completely then store in a dry airtight container.

Expert Tips

• Powder the Gram – I powder fried gram dal fine in the mixer. This helps it mix evenly with flour.
• Sieve the Flour – I sieve all flours together and discard coarse particles. This makes dough smooth and helps murukku shape nicely.
• Crumble Well – I crumble all ingredients with my fingers so that they are evenly distributed. This helps all flavours spread evenly in each murukku.
• Dough Consistency – I add water little by little to make soft non-sticky dough. Dough should come together easily without being wet.
• Oil Temperature – I test oil by dropping small pinch of dough. If it rises immediately to top, oil is ready for frying.
• Fry on Low Medium Flame – I fry on low to medium flame so murukku cook inside and outside evenly. High heat will burn it before it cook inside properly.
• Check for Doneness – I fry until bubbles stop and murukku turn golden brown. This indicate it cooked perfectly and crispy inside.

Serving and Storage 

Serve Thinai Murukku with hot chai or coffee in the evenings. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays crisp for 2 to 3 weeks.

FAQS

1. Can I fry many murukkus at a time?

You can fry 3 to 4 murukkus at time depending on size of your kadai.

2. Why is my murukku not crispy?

This happen when oil is not hot enough or you fry on high heat. Use correct temperature and fry on low medium flame.

3. Can I use only thinai flour?

No, it won’t hold shape and turns chewy.

4.  Can I bake this murukku?

No, baking may turn it dry and hard. This is best when deep fried.

5. Can I use ghee replacing butter?

Yes, you can use ghee, it adds nice flavor.

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