When you know to make muruku, you feel you can make anything. Still this muruku with Sago is really a challenge. I remember this being made many times by Amma, though I have never attempted it myself. It gives such a wonderful change to the regular murukus. I am sure you are going to enjoy this.
All those wonderful days during summer spent eating this comes to mind. And I hope to recreate those again.
I tried the sago muruku over the weekend. I made this along with my Mom, who was making this after a long time herself.
This is the Achu that we used.
All ingredients assembled together.
Soaked Sago in buttermilk.
Fried Gram Dal or Pappulu
Powdered flours, Fried gram dal is powdered and sieved to removed to get fine powder. The other yellow flour is besan.
Each ingredient measured.
Hot oil is poured over the flour, you will get bubbles when you pour it.
Add the sago first, followed by the buttermilk.
Mix everything well.
Until you get something like this.
Heat Oil for deep frying and press the dough directly over the hot oil.
Sagu Biyyam Muruku / Sago Muruku
Rice Flour 2 cups
Besan flour 1/2 cup
Fried gram flour – 1/2 cup
Sago – 1/2 cup
Salt to taste
Curd – 50 gms (half of half cup)
Chile powder – 1/2 tsp or as per taste
Method to prepare
Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.
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
Heat oil for deep frying.In the muruku achu, add the dough. When the oil is hot, press down directly as as murukus.
Cook on medium flame to ensure the muruku is cooked well.
Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram flour is fried channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.
First time was a disaster as the Sago was not good. Meaning even after soaking for 3 hours, they didn’t get soft. She realized that she didn’t get the sago from the usual place. Normal time taken for her is about 2 hrs, by which time it is really soft.
We went ahead pressing the murukku only to have fire crackers. So everything went into dust bin.
Next day we got from the usual store. After soaking the usual time, the sago was really soft.
This time we got perfect murukkus. The taste was awesome. I remembered my childhood days all over again..
Another update, since we have Besan and Fried gram flour, these may not come out as the perfect murukku shaped. They may even break into long pieces. It is fine from what I hear from Mom.
To all my ICC members, please link your Sago Muruku post to Mr. Linky.