Ragi is finger millet and is very nutritious. For the festival season, I decided to make at least one snack and this one caught my eye. It was a breeze to make and the murukkus turned out to be tasty and crunchy. All was well until the last minute when I was about to turn the stove off. We usually form a cylindrical shape with the leftover dough sticking in the murukku maker and since my daughter likes it, I did the same.

Sadly, just when it was done and when I was about to turn the stove off, it exploded in the oil. My right hand was filled with tons of burns some big and some small. The stove, kitchen floor, ceiling, etc. was filled with oil. . I am healing, but would never make anything with leftover dough as instructed by all the elders at home. Stay safe everyone while deep frying particularly. Off to the recipe.

1 year ago: Grilled Corn, Tomato and Avocado Salad
2 years ago: Tomato Rice
3 years ago: Mango Cucumber Salsa
4 years ago: Uppu Seedai

Pictorial
1. Take all ingredients except water.2. Mix.3. Using water form a dough.4. Heat oil for deep frying. Load the murukku maker (single star disc) with dough and press it directly over the oil. When the murukku is golden brown, remove from oil.5. When cooled, place in air tight containers.
Tasty murukku ready.
Enjoy!