Sago butter murukku recipe, Javvarisi butter murukku

Sago butter murukku/ Javvarisi butter murukku/ Sagubbiyam murukku is a crunchy and buttery deep fried snack that is usually prepared during festivals like diwali. This is a regular butter murukku recipe with a little tweak by adding soaked sago/ javvarisi to the dough. This is surely not my innovative recipe but an accidental recipe 😜 yes, you heard that right!! I soaked some actually little too much sago/ javvarisi for another recipe and I ended up making murukku (my mom’s idea, but recipe is mine🙄) with extra sago and to my surprise it turned out very yummy. Diwali is time for snacks and sweets and if you would like to make something interesting with same old recipe then this recipe will surely do that.
You can check out my other murukuu recipes here:

If you missed my other diwali posts for this year they are here:

So let’s get to the making!!

Other interesting recipes with sago/javvarisi:

Sago butter murukku recipe, Javvarisi butter murukku

2020-11-05 22:41:20

Serves 4

Prep Time

8 hr

Cook Time

25 min

Total Time

8 hr 25 min

Prep Time

8 hr

Cook Time

25 min

Total Time

8 hr 25 min

Ingredients

1. Sago/Javvarisi – ½ cup
2. Rice flour – ½ cup
3. Besan – ¼ cup
4. Gram flour – ¼ cup
5. Butter – 1 tbsp
6. Salt – ½ tsp
7. Water – 2 tbsp
8. Oil – for deep frying

Note

* 1 cup = 235 ml

Instructions

Soak sago/ javvarisi overnight or for 8 hours.
In a blender add gram dal/ pottukadalai and grind it into fine powder. Keep it aside.
In a bowl add soaked sago/ javvarisi, rice flour, besan, gram dal flour, salt, cumin seeds and butter. Mix well and with that mixing almost all the soaked sago/ javvarisi becomes crumbles.
Now add water (I used just 2 tbsp water as the soaked sago retains enough water to make the dough) gradually to form a pliable dough. ( I used around 3/4 to 1 cup water).
Heat oil in a frying pan. Take the murukku maker and place star disc template as dhown in the collage.
Now take medium portion of dough and place it in the murukku maker and press in it the oil forming only one layer and fry in medium flame. As soon as the batter is dropped in oil you will see the oil bubbling.
When one side is done flip it gently. When the bubbles cease and the muruku is in light golden color remove the murukku from oil and transfer it to a plate. Serve it.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Sago butter murukku with step by step images

Soak sago/ javvarisi overnight or for 8 hours.
In a blender add gram dal/ pottukadalai and grind it into fine powder. Keep it aside.
In a bowl add soaked sago/ javvarisi, rice flour, besan, gram dal flour, salt, cumin seeds and butter. Mix well and with that mixing almost all the soaked sago/ javvarisi becomes crumbles.
Now add water (I used just 2 tbsp water as the soaked sago retains enough water to make the dough) gradually to form a pliable dough. ( I used around 3/4 to 1 cup water).
Heat oil in a frying pan. Take the murukku maker and place star disc template as shown in the collage. Now take medium portion of dough and place it in the murukku maker.
and press in it the oil forming only one layer and fry in medium flame. As soon as the batter is dropped in oil you will see the oil bubbling. When one side is done flip it gently. When the bubbles cease and the muruku is in light golden color remove the murukku from oil and transfer it to a plate. When the murukku is hot it will be little fragile, when it cools down it will be crunch. Butter murukuu will be light in color so don’t misjudge and remove it from oil, as it might not be fully cooked, so make sure to fry the murukku in medium flame until bubbles cease completely. Serve it and store the leftover in air tight container.