Ragi Murukku Machine
Finger Millet Murukku

Machines

Responsive image
Responsive image

Machines Details

Specifications of single nozzle:

  • Production- 500-700 pcs (6-8 Kg/hour)
  • Supply- 1 phase supply (domestic supply 230V AC)
  • Power- 0.5 hp
  • Size (inches) - 20x30x26
  • Machine Weight - 38 Kg
  • Material - Food grade Stainless steel 304 (SS304)
  • Warranty - 1 Year
  • Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
  • Delivery- Domestic and International

Specifications of four nozzle:

  • Production- 1800-2000 pcs (20-22 Kg/hour)
  • Supply- 1 phase supply (domestic supply 230V AC)
  • Power- 1 hp
  • Size (inches) - 30x30x26
  • Machine Weight - 75 Kg
  • Material - Food grade Stainless steel 304 (SS304)
  • Warranty - 1 Year
  • Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
  • Delivery- Domestic and International

Introduction

Craving a healthy and flavorful snack? Look no further! Ragi Murukku, also known as Finger Millet Murukku, is a delightful South Indian treat perfect for any occasion. Made from ragi flour, rice flour, besan flour, and a blend of spices, these murukku are not only tasty but also nutritious. In this blog post, we provide you with a simple and authentic Ragi Murukku recipe that you can prepare at home and enjoy its wholesome goodness.

Ingredients

  • 1 Cup Ragi Flour
  • ½ Cup Rice Flour (Homemade or Store-Bought)
  • ¼ Cup Besan Flour
  • 2 tbsp Butter (or Ghee)
  • 1 tsp Chilli Powder (optional, adjust to taste)
  • 1 tsp Sesame Seeds (White, Black, or Cumin)
  • ⅛ tsp Hing (Asafoetida)
  • Salt, as required
  • Water, as required
  • Oil, for deep frying

Instructions

Servings: 20 Murukku

  1. Begin by preparing all the ingredients. Ensure the butter is at room temperature. You can also use ghee instead of butter.
  2. Sift the ragi flour, rice flour, and besan flour once. This step is crucial for smooth swirls and to prevent the murukku from breaking.
  3. Add 2 tbsp of butter to the flours.
  4. Incorporate chili powder, sesame seeds, and the required amount of salt. You can choose white sesame seeds, black sesame seeds, cumin seeds, or ajwain based on your preference. For festivals, skip the chili powder and use only salt.
  5. Sprinkle hing (asafoetida) into the mixture.
  6. Gradually knead the dough by adding water little by little. The dough should be soft and pliable, not stiff. Cover the dough to prevent it from drying out.
  7. Grease the murukku presser and the backside of ladles with oil. Stuff a portion of the dough into the presser.
  8. Make swirls on the backside of the ladle, which aids in shaping. Experienced individuals can directly make swirls in the oil.
  9. Heat oil in a Kadai or pan. Test the oil temperature by dropping a small piece of dough – if it rises immediately, the oil is ready. Gently place 2 or 3 murukku in the oil, based on the Kadai's size.
  10. Fry the murukku over medium flame on both sides until they turn golden brown. The sizzling sound will cease. Be cautious as the ragi flour's color makes it hard to distinguish browning; remove the murukku promptly to avoid burning.
  11. Repeat the frying process for the remaining dough.
  12. Drain the fried murukku on a kitchen towel to absorb excess oil.
  13. Allow the Ragi Murukku to cool before storing them in an airtight container. They stay good for 2 to 3 weeks.

 

Notes and Tips

  • Sieve the flours to ensure smooth swirls and prevent breaking.
  • Replace besan flour with fried gram flour (pottukadalai maavu).
  • Butter adds flavor; you can use ghee as well. Do not exceed the mentioned quantity to avoid murukku dissolving in oil.
  • Adjust chili powder to your preferred spiciness. For festivals, use only salt.
  • Choose from white sesame seeds, black sesame seeds, cumin seeds, or ajwain for variety.
  • Grease the chakli presser with oil before using to aid pressing.
  • For larger quantities, double the ingredients and prepare the dough in batches.
  • Fry the murukku over medium flame for even cooking.
  • Remove murukku from oil when the sizzling sound ceases to avoid burning due to ragi flour's color.

Enjoy!

Enjoy the healthy and tasty Finger Millet Murukku as a nutritious snack during Diwali or anytime!

Conclusion

In conclusion, the CBROZ cutting-edge Ragi Murukku Machine heralds a significant leap in your production capabilities, poised to multiply your production rate manifold compared to manual Ragi Murukku preparation. Its remarkable automation and advanced technology not only promise enhanced productivity but also ensure consistency and precision in Ragi Murukku production. By incorporating the CBROZ machine into your business, we position you 10 steps ahead of the competition in the industry, ready to achieve unprecedented levels of success and competitiveness in delivering delicious Ragi Murukku to your customers.