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    Home » 5 ingredient fix » Sago Murukku (Saggubiyyam/ Sabudana Murukulu)

    Sago Murukku (Saggubiyyam/ Sabudana Murukulu)

    Published: May 13, 2013 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    Recipe Courtesy: My Dear friend Yagna Jyothy

    Here's another crunchy and delicious snack recipe from Jyothy. Here's what she said on how and what made her make these murukkus for her daughter Raaga:"Cheese puffs are my husband's favorite junk food and he keeps them stocked at home much to my annoyance. Raaga has been munching on them lately and it got to a point where she has to have a handful of them EVERY evening while I make dinner. I decided that if she must eat junk, it might as well be something homemade- and somehow minimize the junk factor. Put in a call to my mom and got this recipe. Raaga has not eaten cheese puffs since I made these. My next goal would be to move from murkulu to fresh veggies for a pre-dinner snack, although that may just be my wishful thinking."

    On one of the Telugu cooking shows (Abhiruchi on Etv), a doctor explains the nutritional values of dishes that were made that day and she mentioned that our traditional dishes that are deep fried are still better than buying junk food with tons of preservatives and empty calories from the store.

    Sago Murukku (Saggubiyyam/ Sabudana Murukulu)

    Author: Pavani
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    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 1 hour hr 40 minutes mins
    Course: Snack
    Cuisine: south indian

    Ingredients

    • 3 cups Rice Flour
    • 1 cup Tapioca yogurt (saggubiyyam/ sago/ sabudhana) - soaked in for an hour
    • Ajwain (Vaamu/ Carom seeds) - Spoonful
    • ½ Butter - a stick
    • ½ tsp Chili powder
    • to taste Salt
    Get Recipe Ingredients

    Instructions

    • Combine all of the ingredients into a dough using water if necessary (leftover yogurt from tapioca can be used too). The consistency should be somewhat wetter than a typical roti dough.
    • Lightly oil the muruku mold, press the dough into desired shape and fry till golden brown.
    • Remove onto a paper lines plate and enjoy when cooled. Store in an airtight container.

    Notes

    It is best to not wait for too much longer than an hour of soaking tapioca before making these as the muruku might crumble and not hold the shape otherwise.
    This goes to Valli'sKid's Delight: 5 Ingredient fix event being held right here. You have 2 more days to send in your entries. So hurry up and send them in.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

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