Sabudana Murukku Recipe | Jawavarisi Murukku Recipe

Sabudana Murukku is a crispy snack made with rice flour and sago as main ingredients. It has a great crunch with a mild spicy flavor which makes it a great evening tea time snack. The texture is slightly different from regular murukku due to the soaked sago, it gives a nice bubbly look and extra crispy feel when bitten.

This murukku is very popular during festival times, but is also a good option for casual snacking at any time. The method is quite simple but the sago should be soaked well otherwise it may burst while frying. Once fried, the murukku turns golden and crispy with the slight flavor of cumin and butter that makes it so addictive.

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About Sago Murukku

Sabudana Murukku, also known as Javavarisi Murukku, is an interesting twist on the usual South Indian Murukku recipe. Instead of using only rice flour, this version adds soaked sago pearls which give a beautiful crunchy texture when fried and airy bubbles on top. It is attractive to look at and even more so to taste.

Rice flour, sago, curd and butter are mainly used in this recipe. Curd and soaked sago helps in binding the flour easily and also gives a mild spicy taste. Once fried in medium hot oil, the murukku puffs up slightly, becoming crisp on the outside and light on the inside.

This version is perfect for those who are bored of making the same old thenkuzal or butter murukku every time. It’s something new and tasty with a nice crunch. Even though the soaking part takes a little time, the actual mixing and frying is very simple and quick.

At my home, I usually make it in small batches during celebrations or when guests come over. It stays good for several days and also goes well with tea, coffee or rasam rice. Even children like it because of its crunchy texture and mild spicy taste.

Sabudana Murukku Ingredients

• rice flour – I add homemade flour as it gives the best crispy texture. You can also use store bought one, but make sure it is fine and smooth.
• Sago (Javavariaceae) – This is the main ingredient that gives the murukku its bubbly look and slight crispiness. I always soak it well in curd, otherwise it may burst while frying. The soaking part is really important.
• Curd – I have used thick curd to soak the sago, this makes the sago soft and also gives a mild spicy taste. If the curd is too thick, I add some water or sometimes use buttermilk instead.
• butter – I add a small piece of butter to give rich flavor and soft crispiness. Too much butter will break the dough if pressed, so I always add carefully.
• chilli powder – I used mild red chili powder for mild spice and color. You can add more if you like a little extra heat.
• Cumin – I like to add cumin as it gives nice aroma and also helps in easy digestion. Sometimes I also add some sesame seeds to change the taste.
• Asafoetida – I always add a small pinch of asafoetida for taste and to avoid gas problems after eating fried snacks. It adds a nice subtle aroma.
• Oil – I used refined oil for frying, it helps in making the murukku more crispy and tasty. You can also use peanut oil for better taste.

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How to make Sabudana Murukku step by step

1. Measure sago and soak it in curd for at least 6 hours. i soaked it overnight

2. When you see in the morning, the sago will become soft. Now add rice flour, red chili powder, sago, cumin, butter, asafoetida in a mixing bowl.

3. Mix it well with hands, then add water little by little. Gather together like this to make a non-sticky dough.

4.Shape it into a log and keep ready. Fix your Thenkuzhal Murukku mould.

5.Now fill the flour in the Murukku press and heat the oil. When the oil is hot, drop a pinch of batter on it and check if it comes up immediately, then the oil is at the right temperature. Spread out and squeeze, do not crowd. Fry until golden and the hissing sound stops.

6.It will stick together, just break it while frying. You can break it after frying. Take out in tissue paper. When it cools down, break it and keep it aside.

Store in dry jars.

Expert Tips

• soaked sago– I always soak sago for at least 6 hours or overnight. It should feel soft when I press it between the fingers, otherwise it may burst while frying.
• consistency of dough – The dough should be smooth and soft. If it seems dry, I sprinkle a few drops of water and knead again until it becomes uniform.
• oil temperature – I check the oil by dropping a small piece of dough, it should come up slowly. If the oil is too hot, the murukku will brown faster and remain soft from inside.
• shaping method – Due to sago, the dough will not come in perfect round shape. So to make Uthiri Murukku I press it directly in oil, this way it becomes more crispy.
• storage – I always cool the murukku completely before storing it. I keep it in an airtight tin container and it easily stays crisp for about 10 days.

serving and storage

Serve this Sabudana Murukku as a light crunchy snack with evening tea or filter coffee. This is a great addition to your festive snacks box to share with friends and family. Once completely cooled, transfer to clean airtight container or steel box. If it is kept away from moisture, it easily remains fresh and crisp for 10-12 days.

general questions and answers

1.Can I skip curd and use only water?

Yes, but curd helps in softening the sago and giving it a mild taste. Water alone can make the texture of the murukku a little tough.

2.My sago is bursting while frying, what should I do?

This happens when the sago has not been soaked sufficiently. Let it soak for more hours until it becomes soft when pressed.

3.Can I cook in air fryer?

No, it will not give the texture like deep frying, it gives the best crisp and flavor to this murukku.

4.Can I use ghee?

You can also use ghee, but butter gives light and flaky results with a nice golden color.

5.Why is my murukku breaking while pressing?

This means that the dough is too dry. Sprinkle some water, knead again until soft and then press gently.

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