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Sago Muruku - For Indian Cooking Challenge

Sago Muruku - For Indian Cooking Challenge

So here comes my first post for Srivalli's Indian Cooking Challenge, though I wanted to participate for long &  it never happen but this month was quite tempting so I thought why not and here am.  Before moving over to muruku let me declare that what am sharing below might not be upto many of your standards.

I never made muruku before and in my first attempt itself I tried something new, well I do this most of the time :-).  I had issue with muruku shape but what's there in shape ;) all matters is the taste right? And also their were bit hard, I'm not sure where I really went wrong, perhaps need to knead the dough more.

I followed Srivalli's recipe with just little changes required. 


Rice Flour - 2 cups
Besan/Chickpeas flour - 1/2 cup
Fried gram flour - 1/2 cup [daliya flour]
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chili Powder - 1/2 tsp [according to taste]
Water - 1 1/2 cup [more if required]


1. Soak Sago in Butter milk for 3 hrs, do ensure that you soak it enough else there's risk having the sago burst.
  •  I soaked the sago for 6hours; first in 1/2 cup buttermilk [buttermilk little more than just covering the sago]  I check the sago after  1 hour and found it has soaked all the buttermilk, so I added 1/2C more water and added another 1/2C water after 2 hours of soaking since the sogo was not fully soaked by then.  So do keep checking the sago or add enough buttermilk.  Though I didn't had any sago bursting problem. 

2. Fried gram flour is daliya/fried chana dal flour.  One can grind daliya at home. For me 1/2C of daliya makes 1/2C+3tbs of daliya flour, so I kept side extra 3tbs of flour.

3. Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency.

4. Heat oil for deep frying. In the muruku achu/maker add the dough.

5. When the oil is hot, press down directly rotating the achu/maker forming circle. [Alas....which I couldnt :-( ]

6. Cook on medium flame to ensure the muruku is cooked well.

So here is our Sago Muruku...so the highlight is ofcourse the cute looking sago.

Other Sago (sabudana) Recipes you might like
Enjoy your day...