Nitha Kitchen

Thinai Murukku Quinoa Millet Chakli Recipe

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Thinai Murukku Quinoa Millet Chakli Recipe

Again a traditional ingredient Thinai /Quinoa but this time I used it in the snack form. Thanks to one of my reader who searched Thinai Murukku Quinoa Millet Chakli Recipe 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 will get the traditional petti kadai murukku taste from this murukku. Second time I

made it in huge quantity shared with few of my neighbors and stored it for H before making our India trip. Thinai/Foxtail Millet and Quinoa are different in texture but process of making murukku / chakli is similar and taste wise i couldn’t find much difference between those two…

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

How to make Thinai Murukku Quinoa Millet Chakli

  • Soak the red chili’s for at least 4 hours 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

Related posts:

Easy Mysore Pak Recipe | Melt in Mouth Mysore Pa with Reduced Ghee Version
Whole Grain Millet Idli Dosa Batter Recipe | Homemade Multigrain Idli Batter
Kollu Rasam | Horsegram Lentil Soup Recipe

Reader Interactions

Comments

  15. 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.

    Reply

    • 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…

      Reply

  20. 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!!! 😉

    Reply

  28. 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

    Reply

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