Its white , wriggly and wonderfully different…
Yes! its that time of the month again when we don our Indian caps and put the kitchenware lying right at the back to good use.
Very good use.
And this month Srivalli mail read Javvarisi/Sago/Sabudhana Murukku as this month’s ICC challenge I was skeptical as this really didn’t look like my cuppa tea..esp with warnings of possible sago explosions:)
but alls well that ends well …and here they are ,my white headed crispy snacks( honestly I’m not even sure if they are supposed to look like this)
Rice Flour(Arisi Maavu) – 2 cups
Besan flour(Kadalai Maavu) – 1/2 cup
Fried gram flour(Pottukadalai maavu) – 1/2 cup
Sago(Javvarisi) – 1/2 cup
Salt to taste
Curd – 50 gms (1/4 cup)
Chilli powder – 1/2 tsp or as per taste
In the buttermilk, soak the sago for about two to three hours until it doubles in size and gets translucent. If the sago is not soaked for enough time, it might tend to burst while frying the murukkus.
In a bowl, mix all the flours together. Heat about 50 gms oil, mix it along with the flour salt and chilli powder. Slowly add the buttermilk soaked sago and knead to make a smooth dough.
In a heavy bottomed vessel, heat oil for deep frying. In the murukku achu, add enough quantity of dough. When the oil gets hot, slowly press the murukku using the achu and deep fry on both sides until it turns golden brown in color.
Cook on medium flame to ensure the muruku is cooked well.
Store in an airtight container.