Wednesday, April 3, 2013

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...

32 comments :

Manjula Bharath said...

wow yummy and perfect murruku :) lovely explanation too sangee :) lovely clicks :)

Vijayalakshmi Dharmaraj said...

wow super yummy snack akka... good idea of using thinai... nice clicks...

Chitz said...

Wow.. looks awesome :) picture perfect !!!

Rita Bose said...

Looks so delicious!! Perfectly made! :)
http://www.rita-bose-cooking.com/

divya said...

wow looks awesome, stunning clicks dear:)

Sharanya palanisshami (sara's TASTY BUDS) said...

murukku was our family's favorite snack , it was a nice idea to make this thinai murukku........

PT said...

kalakureenga dear :) looks beautiful

Beena.stephy said...

Perfect yummy murukku

Shailaja Reddy said...

Innovative and awesome murukku.

DivyaGCP said...

Crispy crunchy murukku.. I can have it anytime..

S.Menaga said...

super crispy murukku...

Kalpana Sareesh said...

Sooperbb.. love the millets addition..

Babitha costa said...

lovely dear

Sona S said...

yummy crispy murukku..

Usha said...

Hi, This beautiful murukku image caught my mind on recipenewz, beautiful images.

I have doubt about using Quinoa, I see in ingredients you are using rice flour and millet. Did you miss writing quinoa or you think millet is quinoa? They both are different grains. If you used quinoa, I was curious to know how its texture works in murukku?

Thanks.

Prema's Culinary said...

wow very healthy murukku,i made butter murukku today...My daughter's fav snack...sure will try this healthy murukku next time:)

Sangeetha Priya said...

Hi Usha thanks for stopping here…Yup Thinai/Finger Millet n Quinoa are different. Either one is predominantly available in market, luckily I got both and experimented well before posting here. The only thing is, I missed to mention quinoa in Ingredient list, Thanks for reminding it. As stated earlier you have to powder n sieve the flour, if you worry about the Murukku texture…

Reni said...

looks very tasty and delicious :)Super !

Reni
http://reniscooking.blogspot.de/

Neela Rufus said...

New idea!Love your blog! I'm happy to follow you, you can visit my blog when you find time :)
http://kitchenista-welcometomykitchen.blogspot.com

Aara Shaikh said...

wonderful :) nice 2 follow u :)
http://sweets-n-spices.blogspot.in/

Sri Love said...

I just wish you are my neighbour now dear! Your murukkus are just perfect!!! Awesome shots...
Can I grab a few...how I wish to do so now!!! ;)

Sanoli Ghosh said...

lovely murukku, crunchy. Would like to munch now.

Treatntrick Treat and Trick said...

They look gorgeous!

Nilu A said...

Wow... They look delicious... I'm a new blogger... Do visit my blog.. http://kitchenserenity.blogspot.in/

Torviewtoronto said...

deliciously done murukku

Veena Theagarajan said...

looks so yummy.. Must try item for me

Shanthi said...

awesome and i must try this recipe...

Love to Experiment said...

Hats off to you Sangeetha. Those murukku are so cute and picture perfect.

prethika skm said...

traditional muruku's my mom said my grandma used to make murukku in thinai flour...from that time i was fond of trying that murukku recipe...keeping your recipe as a bookmark i will make this murukku

Suja Md said...

looks beautiful dear!!

Asiya Omar said...

WOW ! LOOKS VERY CRISPY.Thanks for linking this to Gayathri's WTML Evnet hosted by me.

Shobana Vijay said...

Crispy too.. I liked thee way you have presented.