Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, ragi and raw banana muruku. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ulundu Muruku Recipe in Tamil/Muruku Recipe in Tamil/Thenkuzhal Muruku Recipe in Tamil https புழுங்கள் அரிசி முறுக்கு/ Easy Muruku Recipe/Boiled Rice Muruku/Puzhungal Arisi Muruku https How to make Raggi muruku in tamil/Finger Millet Muruku/Ragi Muruku Recipe https. Ragi abounds in phosphorus that aids bone and dental health, digestion, and balances the pH I am yet to find a keralite who hates this snack. I guess raw banana fritters are quite popular in other.
Ragi and Raw Banana Muruku is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Ragi and Raw Banana Muruku is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have ragi and raw banana muruku using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ragi and Raw Banana Muruku:
- Prepare 1 cup Finger Millet Flour
- Prepare 1 cup Sorghum Flour
- Prepare 1 cup Raw Banana (Boiled)
- Take 1 tablespoon Carom seeds powder
- Take 1 teaspoon Green chilli paste
- Get 1 teaspoon Salt
- Take as needed Oil – to deep fry
- Take as needed Water (as required) – to knead the dough
Vazhakkai Podimas - Plantain (Raw Banana) Stir Fry - Vegan. Vazhakkai Podimas - Plantain (Raw Banana) Stir Fry - Vegan. South indian style vazhakkai podimas / varuval recipe. Steamed plantain tempered in a fragrant spicy coconut masala.
Steps to make Ragi and Raw Banana Muruku:
- Take a bowl. Mash the boiled raw banana.
- In another large bowl, mix together finger millet flour, sorghum flour, mashed banana paste, carom seeds powder, green chilli paste, salt.
- Mix the above mixture well with your finger tips and then add water little by little to form a smooth non sticky dough.
- Take a muruku press. Grease it with little oil.
- Now heat oil in a pan over high flame. And take a portion of murukku dough, form it into a log shape, then place it inside the muruku press and press it in oil to form a required shape.
- Deep fry the muruku over medium flame until they turn light brown in colour. By using a perforated ladle, turn the muruku carefully and fry the other side also.
- Once fried, drain oil on an absorbent paper. Transfer the murukus to a serving plate.
- Serve hot the healthy murukus.
- These murukus can be stored in an airtight container for two to three weeks.
Raw bananas are small to medium in size and are elongated, cylindrical, and slightly curved in shape. The peels are thick, smooth, and green with a fibrous texture and semi-bitter flavor, and the surface can easily be scratched and marked. The white to cream-colored flesh is dense, firm, and creamy with. Raw banana, as the name suggests is the raw stage of the banana. It is green in colour and firm, and cannot be eaten raw.
So that is going to wrap it up for this special food ragi and raw banana muruku recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!