Traditional Indian savory snack with healthy twist!
I did not want to do the usual snacks for diwali this time. So planning to make something different. And here is one of that , finger millet snacks using millets and oats. You can very well bake it. I really wanted to make something healthy 🙂 and this turned out to be great. Millets are easily digestible and release glucose slowly into body.
I am going to gift wrap some this time for my friends and family. I surely cant have awhole bunch alone. But as all you know, I love to cook. So, any close ones reading these 😉 ask me, I will come down and give it to you. 🙂
I totally miss India when I think about diwali or any festival for that matter. I used to enjoy the whole month when I was a kid I don’t burst much crackers I was scared , but my mom used to make sweets and snacks the whole month. I used to help her a lot by eating them. . I used to give true comments of what she makes, so she used to give it to me first always and I always love snacks. Staying outside of India, its surely no fun in Diwali. I tried making it a happening event by making some sweets and snacks, but it could not even stand near to India’s fun.
My other favorite Diwali sweets: Basundi, carrot ladoo, Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla, coconut ladoo, coconut burfi, beetroot halwa aval payasam, rava ladoo, semiya kesari
My other favorite Diwali snacks : Spicy curry leaves seedai, cashew pakoda, karasev/ chickpea snacks, ribbon pakoda, Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai
Vegan note: Avoid ghee/butter if vegan 🙂 otherwise its a vegan snack.
You can store them for 2-3 weeks in an air toght container and enjoy 🙂
- Ragi flour (Finger Millet) – 1 cup
- Oats flour – ½ cup
- Rice flour – ½ cup
- Split roasted gram/ Potukkadalai flour – ¼ cup
- Sesame seeds – 1 tbsp
- Salt – to taste
- Red chilli powder – 1 tsp
- Vegetable oil – for frying
- Heat oil for deep-frying in a pan.
- In a wide bowl, add all the ingredients except oil. Add water little by little to form soft stiff dough.
- Fix the murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it. Press it and make a circular shape. I always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
- When the oil is hot, in medium high heat, drop the shaped murukku. Do not crowd the pan, it will make the oil temperature go down.
- When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
2. Always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
3. If you don’t have oats flour, just blend some oats in blender.
4. If you don’t have split roasted gram flour, just blend roast from gram and blend it finely.
