Sago murukku recipe, Javvarisi murukku

Sago murukku/ Javvarisi murukku is a crunchy and delicious deep fried snack that can be prepared during festivals like Diwali. This is surely not my innovative recipe but an accidental recipe 😜 yes, you heard that right!! I soaked some little too much sago/ javvarisi for another recipe and I ended up making 2 murukku recipes like this one and other one i posted last year like this SAGO BUTTER MURUKKU which was super hit in the blog. The extra soaked sago to my surprise it turned out to be yummy snacks and you guys should try some day or for this Diwali.

Speaking of Diwali did you check my recent Diwali posts? Not yet then check here:

Also, Do check out the below link for interesting diwali recipes:
60+ Diwali sweets and snacks recipes

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. Simple, basic and pantry friendly Ingredients turned to be a yummy yet innovative snacks. So let’s get to the making of Sago Murukku!!

Sago murukku recipe, Javvarisi murukku

2021-10-25 22:53:33

Serves 4

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. Sago/ Javvarisi/ Sabudhana – ½ cup (soaked)
2. Rice flour – 1 cup
3. Gram dal flour – ¼ cup
4. Chili powder – ½ tsp
5. Jeera/cumin seeds – ¼ tsp
6. Hing – few pinches
7. Water – ¼ cup
8. Salt - to taste
9. Oil – 1 tbsp + 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 crush it with your finger a bit so it will be easy to come out the murukku acchu/ nozzles. Now to the crushed sago, rice flour, besan, gram dal flour, salt, chilli powder, cumin seeds and hot oil. Mix well and with that mixing almost all the soaked sago/ javvarisi becomes even crumbly.
Now add water gradually to form a pliable dough. ( I used around ¼ cup water only as the soaked sago will retain some water in it).
Heat oil in a frying pan. Take the murukku maker and place shown achu/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 dough 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 murukku with step by step images

Soak sago/ javvarisi overnight or for 8 hours. In a bowl add soaked sago/ javvarisi crush it with your finger a bit so it will be easy to come out the murukku acchu/ nozzles. Keep it aside.
In a blender add gram dal/ pottukadalai and grind it into fine powder. Keep it aside.
Now to the crushed sago, rice flour, besan, gram dal flour, salt, chilli powder, cumin seeds and hot oil. Mix well and with that mixing almost all the soaked sago/ javvarisi becomes even crumbly.
Now add water gradually to form a soft dough. ( I used around ¼ cup water as the soaked sago will be retained some water in it).
Heat oil in a frying pan. Take the murukku maker and place shown achu/template as shown in the collage. Now take medium portion of dough and place it in the murukku maker.
Now press in it the oil forming only one layer and fry in medium flame. As soon as the dough 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. Make the next batch and continue to make until all the dough is over. Serve it. Store the murukku in air tight container and it should be good for a week.