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Sago Murukku (Saggubiyyam/ Sabudana Murukulu)

Author: Pavani
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 40 minutes
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

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.
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