• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Siru Thaniyangal | Millets » Vegan Ragi Murukku | Finger Millet Chakli

    Vegan Ragi Murukku | Finger Millet Chakli

    Posted on October 11, 2019 · Last Updated on October 17, 2019 · By Srividhya G · 23 Comments

    109 shares
    • Share4
    • Tweet
    • Reddit
    Jump to Recipe Card

    Nothing can beat homemade savories and snacks. Today I am going to share Ragi Murukku – a crunchy and delicious vegan murukku or chakli made with finger millet flour. A perfect snack for Diwali & Janmashtami festival!

    stacked up murukkus Diwali / Deepavali – the festival of lights is right around the corner, and yesterday, I shared a kheer recipe that pairs well in the festive thali. Like Janmashtami, we make a lot of savory snacks and sweets for Diwali. I love sharing these sweets and snacks with friends and family, and also I get my fair share of goodies from our friends too.

    I always make sure I make atleast one sweet and one savory dish for Diwali. For the past few years, I started making millet-based snacks and sweets. Last year, I tried bajra/pearl millet thattai and bajra laddu. I even made the bajra flour at home. :-) The previous year, I tried quinoa murukku (I know, quinoa doesn’t fall under millet category).

    I am following the same trend this year as well. As you read from the title, I am going to share ragi murukku or chakli today. (It’s not ragi laddu tomorrow) 

    Vegan Ragi Murukku:

    Murukku means twisted in the Tamil language. If you notice, the shape of the murukku is twisted and turned and hence the name. Traditional murukku recipes like thenkuzhal calls for rice flour and urad dal flour. But there are many murukku varieties, and here is one such type with ragi flour. Traditional recipes call for butter but I skipped butter completely and went with coconut oil. Hence this a vegan-friendly murukku.

    murukku on a black with in a circular fashion

    Why not Gluten-Free? How to Make it Gluten-Free?

    I cannot imagine my kitchen without ragi porridge powder (I am yet to post the recipe) Ragi or finger millet is one of the ancient grains loaded with fibers, calcium, and nutrients. I know, the internet is flooded with ragi information. So I am not going to add it here again.

    All the flours I am using are gluten-free but if you see the ingredients, I am using hing which makes this murukku, not a gluten-free snack. Asafoetida on its own doesn’t have any gluten. It’s naturally gluten-free.  It’s nothing but a sticky resin and in order to handle it easily, it is mixed with wheat flour. If you are highly allergic to gluten, skip this ingredient or use reliable gluten-free asafoetida. 

    Now without any further ado, let’s discuss the ingredients for this murukku and also how to make it. For this murukku, I went with my own measure and it worked out great. :-)

    Ingredients Required for Making Ragi Murukku:

    stacks of murukku

    • Ragi Flour: Of course, it’s the main ingredient. I used store-bought flour this time, and for this recipe, you need ½ cup of ragi flour. I did not sieve or roast the ragi flour. But you can roast them slightly for one to two minutes over medium heat.
    • Roasted Split Chickpeas Flour: It’s the roasted gram dal flour or daliya flour. In Tamil, we call this as pottukadalai maavu. You can find roasted gram on all Indian groceries and also on amazon online. For the flour, you need to grind the roasted gram. I took about ¼ cup of roasted gram dal and grind into a fine powder. We only need ¼ cup of gram flour for this recipe.
    • Idiyappam Flour: You can find this all Indian groceries, but you can use regular rice flour also. I have tried with both the flour. Also, you can skip rice flour and add ragi flour itself. The murukku will have an excellent dark brown color. The taste will differ slightly, though. 
    • Cumin Seeds: It adds a nice flavor. Along with cumin seeds, you can also add white sesame seeds.
    • Asafoetida: I know, 1.5 tsp of asafoetida is little too much for the murukku. But that’s the ingredient that’s going to add the flavor to this murukku. I did not include red chili powder or other spices. So went with little extra asafoetida. As mentioned above, skip hing if you are allergic to gluten. You can add red chili powder for a spicer flavor. (No, I am not saying red chili powder as the substitute for hing)
    • Coconut Oil – Traditionally, we use butter for murukku, but I am using coconut oil. It adds a nice flavor. But you can also use other oils like corn or vegetable as well.
    • Water: The amount of water required depends upon the quality of the flour. Add water little by little while preparing the dough.
    • Last but not least, we need salt and oil for frying.

    How to Make Finger Millet Murukku?

    • In a large mixing bowl, add the ragi flour, roasted gram flour, rice flour, cumin seeds, asafoetida, 1 tbsp coconut oil, and salt.

    mixing the ingredients for ragi muruku

    • Mix them all. Make sure the coconut oil is well combined.

    mixing all the ingredients

    • Now add water little by little and make a soft and smooth dough. I used about ½ cup + 1 tbsp of water. Make sure the dough is not too hard. It becomes hard to press, and also, the murukku breaks if it is too hard. If it’s too soft with more moisture, the murukku will absorb oil. Water entirely depends upon the quality of the flour used. So add little by little as required.

    ragi murukku dough

    • I used the star-shaped mold for this murukku. You can use your preferred mold. Grease the murukku press with oil.
    • Then add the dough in the murukku press. I was able to add the entire dough into the press. But you can add half of the dough, and after pressing, you can add the remaining.

    adding dough into the murukku press

    • If you are comfortable, you can press it directly on hot oil if not press them on the back of a ladle like below. As you can see from other murukku pictures, I pressed the murukku in different sizes. :-)

    pressed murukku

    • Slowly and carefully drop them into oil and fry the murukku. Flip the murukku over after 40-45 seconds and fry until the bubble ceases. Make sure you fry over a low medium flame so that the murukku gets cooked thoroughly.

    frying the murukku

    • Place the fried murukku on parchment paper or tissue paper and drain the excess oil. 
    • Some dough will be sticking to the murukku press. You can flatten it like thattai or shape it like seedai and fry them to avoid the wastage.
    • Store in an airtight container and enjoy.

    ragi murukku seivadu epadi

    Recipe Notes:

    • You can slightly roast the rice flour and ragi flour for a couple of minutes. 
    • Adjust the salt according to your preference. You can add ½ tsp of red chili powder for a bit spicer version.
    • Skip hing to make it a gluten-free murukku or add gluten-free hing.
    • Make sure the dough is not too hard and not too soft.
    • Also, fry the murukku over a low medium flame (on a number scale from 1 to 10, around 4 ).
    • You can ½ tbsp of butter for that melt in mouth murukku. Butter also adds flavor. As we prefer crispy and crunchy ones, I did not add the extra butter. Also, I want to keep this murukku vegan.
    • Instead of idiyappam flour, you can use regular rice flour also. 

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this ragi murukku recipe, please don’t forget to comment and rate this recipe.

    I am sending this post to Blogging Marathon 105 under the theme “Diwali Savories and Sweets”. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#105

    murukku on silver bowl and plate
    Pin Recipe Print Recipe
    5 from 2 votes

    Vegan Ragi Murukku | Finger Millet Chakli

    Ragi Murukku - a crunchy and delicious vegan murukku or chakli made with finger millet flour. A perfect snack for any festival!
    Prep Time5 mins
    Cook Time25 mins
    Course: Appetizer
    Cuisine: South Indian
    Servings: 8
    Calories: 142kcal
    Author: Srividhya G

    Ingredients

    • ½ cup finger millet flour
    • ¼ cup roasted split chickpeas flour pottukadalai maavu
    • ¼ cup idiyappam flour
    • ½ tbsp cumin seeds
    • 1.5 tsp asafoetida
    • 2 tbsp coconut oil divided, 1 tbsp for murukku, and 1 tbsp for greasing the press.
    • ½ tsp salt
    • ½ cup water plus 1 tbsp
    • 2 cups oil for frying

    Instructions

    Prep-Work:

    • Take about ¼ cup of roasted gram dal and grind into a fine powder. We only need ¼ cup of gram flour for this recipe.

    How to Make Finger Millet Chakli:

    • In a large mixing bowl, add the ragi flour, roasted gram flour, rice flour, cumin seeds, asafoetida, 1 tbsp coconut oil, and salt.
    • Mix them all. Make sure the coconut oil is well combined.
    • Now add water little by little and make a soft and smooth dough. I used about ½ cup + 1 tbsp of water. Make sure the dough is not too hard. It becomes hard to press, and also, the murukku breaks if it is too hard. If it's too soft with more moisture, the murukku will absorb oil. Water entirely depends upon the quality of the flour used. So add little by little as required.
    • I used the star-shaped mold for this murukku. You can use your preferred mold. Grease the murukku press with oil.
    • Then add the dough in the murukku press. I was able to add the entire dough into the press. But you can add half of the dough, and after pressing, you can add the remaining.
    • If you are comfortable, you can press it directly on hot oil if not press them on the back of a ladle like below.
    • Slowly and carefully drop them into oil and fry the murukku. Flip the murukku over after 40-45 seconds and fry until the bubble ceases. Make sure you fry over a low medium flame so that the murukku gets cooked thoroughly.
    • Place the fried murukku on parchment paper or tissue paper and drain the excess oil.
    • Some dough will be sticking to the murukku press. You can flatten it like thattai or shape it like seedai and fry them to avoid the wastage.
    • Store in an airtight container and enjoy.

    Notes

    • You can slightly roast the rice flour and ragi flour for a couple of minutes.
    • Adjust the salt according to your preference. You can add ½ tsp of red chili powder for a bit spicer version.
    • Skip hing to make it a gluten-free murukku or add gluten-free hing.
    • Make sure the dough is not too hard and not too soft.
    • Also, fry the murukku over a low medium flame (on a number scale from 1 to 10, around 4 ).
    • You can ½ tbsp of butter for that melt in mouth murukku. Butter also adds flavor.
    • As we prefer crispy and crunchy ones, I did not add the extra butter. Also, I want to keep this murukku vegan.
    • Instead of idiyappam flour, you can use regular rice flour also.

    Nutrition

    Calories: 142kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Sodium: 150mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Updates Notes: This recipe was originally posted in 2015 but now updated with new photos and fresh content.

    109 shares
    • Share4
    • Tweet
    • Reddit

    Filed Under: Diwali, Siru Thaniyangal | Millets, Snacks / Appetizers Tagged With: diwali snacks, healthy muruku, murukku with potukadalai powder, raagi murukku, ragi muruku

    Reader Interactions

    Comments

    1. Srivalli Jetti says

      October 25, 2019 at 2:13 am

      I love these murukus, tastes so good and addictive too..very nicely done Srividhya.

      Reply
      • Srividhya G says

        October 25, 2019 at 8:29 am

        Thanks :-)

        Reply
    2. Sushma Pinjala says

      October 22, 2019 at 1:48 pm

      Crispy, healthy and delicious looking muruku. Good one

      Reply
      • Srividhya G says

        October 23, 2019 at 11:41 am

        Thanks :-)

        Reply
    3. Sandhya Ramakrishnan says

      October 18, 2019 at 7:11 am

      Wonderful recipe! A great way to use ragi in snack. I use the regular rice flour here but after reading your recipe, will try the idiyappam flour.

      Reply
    4. Suma Gandlur says

      October 16, 2019 at 3:46 pm

      I pour some hot oil instead of butter for all my chakli or fried snacks which call for some fat in the ingredients list and it works fine. The coconut oil adds flavor I guess and the ragi chali looks perfectly made.

      Reply
      • Srividhya G says

        October 17, 2019 at 9:32 am

        Yeah, hot oil is also perfect. As coconut oil adds flavor, I went with that.

        Reply
    5. Harini Rupanagudi says

      October 14, 2019 at 12:42 pm

      Good one, Srividhya. I love millet murukku in any combination. Perfectly made.

      Reply
      • Srividhya G says

        October 15, 2019 at 8:59 am

        Thanks, Harini.

        Reply
    6. Pavani says

      October 13, 2019 at 6:45 pm

      5 stars
      Those ragi murukku look crispy, crunchy and addictive. I don’t use ragi flour as much as I should. Will try this version for my family sometime.

      Reply
      • Srividhya G says

        October 14, 2019 at 9:32 am

        Thanks Pavani. Please do try and let me know how you liked it.

        Reply
    7. Usha says

      October 13, 2019 at 5:26 pm

      5 stars
      Ragi muruku is crispy and a healthy choice of ingredients.

      Reply
      • Srividhya G says

        October 14, 2019 at 9:32 am

        Thanks :-)

        Reply
    8. Rajani says

      October 13, 2019 at 12:53 pm

      It’s good to see more flavors even for the traditional recipes now a days. Ragi murukku looks crispy and delicious!

      Reply
      • Srividhya G says

        October 14, 2019 at 9:31 am

        Thank you :-)

        Reply
    9. Amara says

      October 12, 2019 at 8:02 pm

      Healthy and crunchy rage Kurukkuthurai Vidya, love the addition of gram flour, I’m sure they tasted delicious.

      Reply
      • Srividhya G says

        October 14, 2019 at 9:37 am

        Yes, they did. Thanks much!

        Reply
    10. harini says

      November 16, 2015 at 11:49 am

      Crispy murukku and I love the ragi one..

      Reply
    11. Pavani says

      November 12, 2015 at 12:55 pm

      Crispy & delicious looking ragi murukkus.

      Reply
    12. CHCooks says

      November 09, 2015 at 1:45 am

      Good one Sri – tasty and healthy too :)

      Reply
      • Vidhya@VVK says

        November 09, 2015 at 7:30 am

        Thanks GB.

        Reply
    13. Traditionally Modern Food says

      November 06, 2015 at 10:16 pm

      Super Sri..healthy murukku

      Reply
      • Vidhya@VVK says

        November 07, 2015 at 4:46 pm

        Thanks Vidya

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • Vegan Miso Ramen Soup With Tofu
    • Easy Pumpkin Soup | Pumpkin Shorba
    • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Sweet Corn and Steel Cut Oats Soup
    • Easy Cream Cheese Pasta with Broccoli
    • Aloo Masoor Dal | Potato With Red Lentils
    • Alu Diye Cholar Dal | Bengali-Style Lentils with Potatoes
    • Kollu Rasam | Horsegram Soup
    • Limonana | Mint Lemonade Recipe

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com