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Poondu Varagu Murukku Recipe | Garlic Kodo Millet Murukku – Diwali Snacks

✇Sharmi's Kitchen
By: Sharmili
7 November 2023 at 07:50

Preparing and sharing traditional sweets and savouries is an integral part of Diwali preparations. Families make an array of delicious treats, such as ladoos, jalebis, and murukku, to offer to guests and exchange with loved ones.

With Diwali fast approaching, many of you have likely begun preparing sweets and snacks. This is the perfect time to share my healthy version of the garlic murukku recipe using Kodo millet flour with you all, which can be prepared in 15 minutes.

Garlic Murukku is a popular South Indian snack, particularly during festivals like Diwali. Murukku is a crunchy, deep-fried snack made from rice flour and various seasonings. Garlic Murukku gets its distinctive flavour from the addition of garlic.

To make the perfect murukku, the following steps should be followed.

  • Use any good brand of Kodo millet flour.
  • Grind enough garlic by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
  • If you feel the dough is getting dry and not able to press, sprinkle a little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Enjoy the video of Kodo millet murukku. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Poondu Varagu Murukku Recipe | Garlic Kodo Millet Murukku - Diwali Snacks
Instant and crispy garlic flavoured kodo millet murukku in 15 mins.
Servings10-12 Murukku approx
Prep Time10 mins
Cook Time15 mins
Ingredients
Instructions
  1. Grind enough garlic (10 pods) by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
  2. On a wide bowl, place a sieve, add kodo millet flour, and Bengal gram flour. Sieve both thoroughly and discard the residue.
  3. Now to the bowl, add sesame seeds, required salt, hing, chili powder, garlic paste, a tbsp of hot oil, mix with a spatula, and crumble the mixture thoroughly.
  4. Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
  5. Take a small portion of dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep 2-3 butter paper ready by applying oil on it.
  6. Now press the murukku batter on butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
  7. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
  8. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
Recipe Notes
  • Use any good brand of Kodo millet flour. 
  • Grind enough garlic by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry. 
  • If you feel the dough is getting dry and unable to press, sprinkle a little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Crispy and crunchy garlic Kodo millet murukku is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Air Fryer Masala Cashew Nuts Recipe | Masala Kaju | Namkeen Kaju

✇Sharmi's Kitchen
By: Sharmili
17 November 2022 at 10:28

Roasting cashews in Air Fryer is a breeze. It just takes only 5-6 mins to roast the raw cashews. With the Philips air fryer, we don’t even need to preheat it. No deep fry, just a tsp of ghee will do the magic.

Cashews are an excellent source of healthy fats, including monounsaturated and polyunsaturated varieties. These nuts are also a modest source of protein. Nutritionists suggest limiting cashew nut kernel consumption to up to 5 – 10 cashews a day to avoid weight gain. You can eat 15–30 cashew nuts daily as a primary source of fat and a secondary source of protein. Not all fats are bad for you, and some types of fat can help your heart health.

Cashews are as healthy as they are delicious. They contain protein, healthy fats, fiber, vitamins, and minerals. Like other nuts, cashews can be great for heart health, controlling blood sugar, and supporting healthy weight loss. (Source: achalorg.com)

The same recipe can be prepared using the oven or instant pot lid too. If you don’t have any of these, you can even deep fry the cashews in the oil. Now let us see how to prepare this recipe.

Enjoy the video of Air fryer masala cashews. Subscribe for more videos.

Air Fryer Masala Cashew Nuts Recipe | Masala Kaju | Namkeen Kaju
Crispy air-fried masala cashews.
Servings1 cup
Prep Time5 mins
Cook Time5 mins
Ingredients
Instructions
  1. Add the cashews to a small bowl and drizzle with the Ghee. Toss to coat.
  2. Spread the cashews in a single layer in the air fryer basket. No need to preheat the air fryer.
  3. Air fry the cashews for 5-6 mins at 170 degrees C. Halfway shake the basket for even roasting.
  4. In the meanwhile, in another bowl, add chili powder, pepper powder, chaat masala powder, and salt. Mix all thoroughly and keep it ready.
  5. While still warm, transfer the roasted cashews into a bowl. Add the required masala and mix thoroughly until all the nuts are coated evenly.
  6. Initially, nuts will not be crispy, but they will have turned golden brown. Once the nuts cool completely, they turn crisp.
Recipe Notes
  • You can add masala according to your taste and choice.
  • Coating cashews with ghee or oil gives a nice sheen shine.
  • Do not eat it hot, as it may burn your tongue.
  • Cool it completely and store it in an air-tight container to use later.

Crispy air-fried masala cashew is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Ragi Thinai Murukku Recipe | Finger Millet and Foxtail Millet Murukku – Diwali Snack

✇Sharmi's Kitchen
By: Sharmili
11 October 2022 at 08:30

Diwali is around the corner and most of you would have started making sweets and snacks. So I thought this was the perfect time to share my instant diabetic-friendly, healthy, and crispy ragi thinai murukku, which can be prepared in 15 mins.

I have prepared this murukku using organic ragi and thinai flour. The traditional method of making this murukku is by grinding the ragi and thinai, which is time-consuming. So I have shared here the easy way to use store-bought flour.

To make the perfect murukku, the following steps should be followed.

  • Use any good brand of ragi and thinai flour.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
  • If you feel the dough is getting dry and cannot press, sprinkle little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Enjoy the video of ragi thinai murukku. Subscribe for  more videos.

Now let us see how to prepare this recipe.

Ragi Thinai Murukku Recipe | Finger Millet and Foxtail Millet Murukku - Diwali Snack
Diabetic-friendly, healthy, and crispy ragi thinai murukku.
Servings15-20 Murukku approx
Prep Time10 mins
Cook Time15 mins
Instructions
  1. In a mixer jar, add roasted gram, grind it to a smooth powder, and set aside.
  2. On a wide bowl, place a sieve, add ragi flour, thinai flour, and powdered roasted gram. Sieve all thoroughly and discard the residue.
  3. Now to the bowl, add sesame seeds, required salt, hing, chili powder, and two tbsps of hot oil, mix with a spatula, and crumble the mixture thoroughly.
  4. Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
  5. Take a small portion of the dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough.
  6. Now press the murukku batter on a spatula or butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
  7. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
  8. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
Recipe Notes
  • Use any good brand ragi flour and thinai flour. I have used organic flour.
  • Always cook murukku on medium-low flame to evenly cook.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry. 
  • If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities always make it in batches.

Diabetic-friendly, healthy, and crispy ragi thinai murukku is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

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