After nearly 2 months managed to update the blog with a new recipe : Ragi Butter Murukku. Day in and Day out the constant talks about Corona and few other unfortunate incidents happened to our known circle I was desparately longing for a ‘PAUSE’ from everything and am so glad I took a break from Instagram & blogging from mid July till now. It helped me re-analyze my priorities, helped me to count my blessings, to LIVE the moment and to be grateful for whatever I have in hand today. Have been cooking very simple meals and didn’t try many new recipes, didn’t take many food pictures too 😁
On Krishna Jayanthi this year (11-Aug-2020) I made some delicious bakshanams (Ragi Butter Murukku, Sweet Cheedai, Uppu Cheedai,Payasam,Thattai,Thenkozhal) for beloved Kichu and promptly took some pictures for the blog. Shall post the remaining recipes soon.
This Ragi Butter Murukku can be made as a snack for kids and now with most of the adults working from home this Butter Murukku is perfect as a tea time snack too. I used store bought Ragi Flour & Rice flour for this recipe. If you have Homemade Rice flour then you can definitely use it. Alternatively Idiyappam Flour works well too for this recipe. The following measurement yielded me about 2 to 2.5 cups of Ragi Butter Murukku.
Notes for those using Induction Stove Top :
- Always use a thick bottomed Wok or Pan for frying Murukku and other savory items. Even if you prepare more batches of Murukku they all get cooked well and get cooked evenly
- Before starting to fry Murukku heat the oil in medium temperature. It will take 10-12 minutes to reach that ideal temperature. We can prepare the Murukku dough in the meantime. I kept my hob at level 6 throughout the deep frying process
- In between if you feel too much of smoke coming out from oil or if you think the oil might be extremely hot then gently move the wok or pan from heat for few seconds, place the wok on a different zone on the Hob