I was very glad to read the March ICC challenge, thrown on us by Srivalli as it was a savory. S has been asking me to make some crispy for the past few days and I had been very conveniently postponing or rather avoiding frying. So in my heart of hearts I was delighted that I will fry something for him and make him happy.
I am also sorry friends that I am not posting regularly and not even able to blog hop. Blogging has taken a back seat right now and I am sure in a few days I will be able to blog more effortlessly..fingers crossed!!!
Coming to the recipe, when I read the recipe it sounded simple to make and gladly I had all ingredients at home. My only worry was with the sago that it should turn out soft after soaking, as I have had bad experience with it while making the vada. They can be very dangerous if they burst. So just prayed that things turn out well!!
Though I had a doubt that I may not be able to shape them properly and they will break off in between. Since the sago had soaked well I ensured that I could crush it with my fingers as much as possible while mixing and kneading, this definitely helped and I got perfect shaped Muruku. Gladly they turned out very well and every body liked it. They are crispy and tasty and perfect as an evening snack. We all loved it. Thanks Srivalli for the recipe. It is a keeper. 
Ingredients
2 cups rice flour
1/2 cup besan
1/2 cup roasted gram flour
1/2 cup Sago/ Sabudana
1/4 cup curds + 1/2 cup water to make buttermilk
salt to taste
2 tsp chili pwd
50 gms hot oil for shortening/ about 3 tbsp of oil
and oil for deep frying
Method
Soak the sago in buttermilk for about 3-4 hrs, till they are soft. I covered the sago with enough buttermilk just to cover it, so I did not make a watery butter milk. This is a very important step as it’s crucial that the sago is well soaked else there are chances of it’s bursting while frying.
Mix all the flours, salt and chili pwd. Pour in the hot oil and rub it on the flours. Now gradually add the soaked sago and knead well using water to get a Chapati dough consistency.
Take the machine to make Chakali/Muruku and use the star shaped disc to make these crispies. Grease the machine well and put the dough in it and close the machine as per the instructions.
Heat the oil and using the machine make the murukus. I made the muruku on plate and then using spoon or ladle transferred into oil. Fry on a medium flame till golden in colour.
Remove on an absorbent paper to remove excess oil.
Cool and store in an air tight container if you are still left with some before they vanish from the plate.
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