Sago Muruku for ICC

HAPPY NEW YEAR TO ALL MY FELLOW BLOGGERS FROM VARIOUS STATES OF INDIA, CELEBRATING THEIR NEW YEAR !!!


So, here I was planning to make "Sago Muruku" for ICC (Indian Cooking Challenge) chosen by Srivalli, but lacked a very important thing, which I know is surely going to play a big role in how my end product looks.  And, that was the muruku achhu. I know I had it once given by mom, but during several moves that I had to undertake, I lost it somewhere :(


Anyways, with real brave heart I started. I used "Ziplock" bag as many fellow bloggers suggested. One important thing I will tell you guys trying it at home is using ziplog is that never fill a lot dough in the bag or else the bag will burst from many places and the dough will ooze from those holes as well :(


Initially, I made a small hole and tried it, but it was like taking forever, so I cut the whole little bigger and made big size "cyllindrical" muruku, I guess my own invention... lol. The thinner ones that I made were immediately consumed by my 5 yr.old and they never could be clicked, so you will have to deal with the bad big ones. But, they were no less in taste. Don't go on the shape and ugliness, but they came yummy as I said before my 5 yr. old was ready to consume all. They were really cripsy and yummy, if I can say so myself.


I am guessing icing bag might be the next best idea after achhu. Next time, I will try that and update the blog's picture as well.


Sago Muruku - सागो मुरुकू (Fritters made with a combination of rice flour/chick pea flour/dried gram flour/tapioca)

Ingredients
Chawal ka aata (Rice Flour) - 2 cups
Besan (Chick Pea Flour) - 1/2 cup
Chutney Dal (Fried Gram Flour) - 1/2 cup (ground to powder)
Sago (Tapioca) - 1/2 cup
Yogurt - 1/4 cup (turned into buttermilk, add little water while doing it)
Hot Oil - 1/4 cup
Salt - as per taste
Chilli Powder - as per taste
Preparation

• Soak sago in buttermilk for 3 hours. Make sure they are all the way soaked. If they are not soft enough, soak them for some more time. I had to do it for about 4 hours.
• Add all the dry ingredients with hot oil. 
• Now, drain sago from buttermilk and mix it in the above mixture. Please do not add sago with the buttermilk or else you will have a very sticky dough (experience...lol)
• Now, add buttermilk little but little as needed and make it like a chapati dough. My experience says, you will be left with some buttermilk at the end.
• Heat oil in a kadai (wok)
• Take the muruku dough litlle by little (lemon to orange sized ball) in the muruku mould or ziplock bag or icing bag (whichever you are using) and press them into desired shape straight in the oil.
• Keep the oil on the medium setting and fry them slowly. If they become golden soon due to hot oil, they won't be cripsy from inside.

Serving
Serve them as a snack anytime. A perfect item for snack-box in any season.


If you really want to see stepp-by-step preparation nicely, please check Srivalli's blog as she has done it wonderfully.