Thinai Murukku | Millet Chakli | Quinoa Chakali

Again a traditional ingredient Quinoa/Thinai but this time I used it in snack. Thanks to one of my reader who searched Thinai Murukku in google and ended up in my Pottukadalai murukku, Otherwise I couldn’t get this idea. First time I experimented with 1 Cup measurement and the taste was awesome. I assure that you get the traditional petti kadai/shop murukku taste. Second time I

made in huge quantity shared with few of my neighbors and stored it for H before making our trip.

Thinai/Foxtail Millet and Quinoa are different in texture but process of making murukku/chakli is similar n taste wise too...

Ingredients
Rice Flour - 3 Cups
Foxtail Millet/Quinoa Flour - 1 Cup + 2 Tbsp (I used whole grain and powdered it Refer Note 3)
Unsalted Butter - 4 Tbsp
Omam/Ajwain - 2tsp
Whole Red Chilis or Red Chili Powder - 5 number or 2tsp
Salt n Water - As Required
Oil - For deep fry

Method

• Soak the red chilis for at least 4hrs and grind to fine paste.
• You can use instant red chili powder too.
• Dry roast the whole thinai/quinoa (Pic 1) till they are lightly golden and start to pop (approx 4-5mins in medium flame).
• Powder it well when cooled completely (Pic 2).
• Can sieve it but i didn't do so but make sure it powdered well otherwise the murukku turns so hard (Refer note 1 for another reason).
• Mix all the ingredients except oil n water (Pic 3).
• Sprinkle little by little water and make it soft pliable dough Pic 4 (Refer Note 2).
• Add the dough in murukku aachu/press and make shapes in a parchment/aluminum foil/non stick surface Pic 5.

• Shift the pressed/shaped murukkus in hot oil using flat ladle or
• You can press one at a time in another big ladle and flip it to hot oil or directly in hot oil.
• Fry till golden brown or sound suppresses Pic 6.

• Drain the excess oil n store in air tight container.

Note:

1. The other reason for hard murukku is becoz of less butter in the dough, so increase it when u feel hard.
2. The dough neither break while making shapes nor have too much moisture.
3. Use white/regular processed/husk removed quinoa.
4. By mistake if the dough has too much of moisture adjust it with rice flour n millet flour (3:1 proportions)
5. Before storing in container make sure the murukkus cooled out completely.
6. Make shapes without gap in between circles.

Old Picture

Sending this to Vardhini's Diwali event

Priya sis Diwali event happening at Sangee's Space

 Gayathri's WTML event happening at Asiya ji space...