Ragi Murukku(finger millet murukku)

Ever tried a snack that’s crunchy, nostalgic and actually good for you? 

This ragi murukku is a crunchy, slightly nutty snack made from finger millet (ragi), rice flour and a touch of besan. 

It’s perfect for diwali or anytime you want a healthier twist on the classic murukku. it’s simple to make, fun to shape with a murukku maker, and great for sharing — give it a try and you’ll be hooked!

Why you’ll love ragi murukku 

Murukku (aka chakli) is a traditional South Indian crisp made with flours and aromatic seasonings. 

Swapping refined flours for ragi (finger millet) gives the same satisfying crunch with more fiber, calcium and iron, exactly the kind of small improvement that helps your snacking habits without sacrificing taste or texture.

Health wins 

• High fiber keeps you fuller, longer — useful if you snack while working.
  
• Minerals (calcium, iron) — ragi is one of the best plant sources.
  
• Low glycemic index — better for blood sugar control compared with white-flour snacks.
  
• Still crunchy, still snackable — so you don’t feel like you’re “giving up” anything.
  

Ingredients breakdown

• Ragi flour: body, nuttiness, nutrition.
  
• Rice flour: lightness and crisp finish (prevents murukku from being dense).
  
• Besan (gram flour): binding and subtle roasted flavor.
  
• Sesame seeds: nutty crunch and toasting aroma.
  
• Hing (asafoetida): umami substitute (helps when no onion/garlic).
  
• Butter / oil: a small fat boost for mouthfeel (you can use oil to keep fully vegan).
  
• Salt: brings out the grain flavor.
  
• Water: hot water technique helps hydrate and cook the flours slightly so the murukku crisps properly.
  

Vegan Swap 🌿: Replace unsalted butter with ½–1 tsp neutral oil (or coconut oil) and proceed the same way — texture and flavor remain excellent and it’s fully plant-based.

How to make it

First, you mix ragi, rice and a little besan with salt, hing and sesame seeds — this is your base. Add a small amount of butter for flavor (or oil if you prefer) and then pour hot water gradually while stirring; you’ll see the dough come together and feel warm and pliable. That hot-water step is the secret to a non-crumbly, cohesive dough that presses well.

Now comes the fun bit: load the murukku press and make spirals on a greased ladle or banana leaf. Keep the thickness consistent — thin enough to snap, thick enough to avoid burning. Fry in medium-hot oil in batches; you’ll notice the murukku darken to a warm golden brown and the oil’s sizzling will slow down — that’s your cue to remove them and cool completely. Cooling is important: they crisp up as they come to room temperature.

If you want them extra crunchy, let them rest uncovered for 15–20 minutes before storing. For the fluffiest texture, balance the rice flour ratio — too much rice flour = brittle; too little = dense.

Pro Tip 💡: Use hot water (not boiling) to bind the flours — it gelatinizes the tiny starches in ragi and rice flour and gives a cohesive dough that presses cleanly. Also, fry on medium heat: too hot and they brown before crisping; too low and they absorb oil.

What goes along with ragi murukku

• Hot masala chai or filter coffee (classic pairing).
  
• Spiced yogurt dip or tomato chutney for a contrast.
  
• Pack with mixed nuts and sweets for festival snack boxes.
  

How to serve

Serve at room temperature. Arrange in stacks on a platter for guests — the spiral shape makes them irresistible.

For gifting, layer cooled murukku in parchment and seal in an airtight tin.

Packing & storage

Cool completely before storing. Use an airtight container; they’ll keep 4–6 days in a dry place. If humidity is high, include a paper towel in the container to absorb residual moisture.

Party & bulk prep

Want to make a lot? Prepare the dough in bulk and press murukku onto greased trays; freeze the uncooked spirals separated by parchment. Fry straight from the freezer (frying time increases slightly).

For live parties, fry fresh in small batches — the aroma will draw people to the snack table

Other related recipes you might like:-

• Thattai (Indian Rice Crackers) — Crispy South Indian rice crackers, a classic festive snack.
• Kaara Bonda — Golden, spiced South Indian fritters perfect for festivals.
• Crispy Betel Leaf Bajji — Unique and crunchy festive snack with betel leaves.
• Masala Chana Sundal — Protein-rich chickpea sundal, a Navratri favorite.
• Dry Fruit Ladoo — Healthy, energy-packed festive sweet made with nuts and dates.
• Rava Coconut Ladoo — Soft, aromatic ladoos made with roasted semolina and coconut.
• Makhana Ladoo — Nutritious puffed lotus seed ladoos, perfect for festive fasting.
• Wheat Halwa — Traditional South Indian sweet made with wheat flour and ghee.