PEARL MILLET /KAMBU TAPIOCA MURUKKU comes as the first addition to my MILLET SNACKS series for this Diwali season
Pearl millet/Kambu is another treasure in the millet family. I have shared another recipe with this millet, namely Pearl Millet/Kambu/Bajra Butter Murukku for Janmashtami. You can try my other festival sweets and snacks recipes, millet recipes like Thinai Pongal, Healthy Ragi/Finger millet Idli, Finger millet/Ragi kali/mudde, Instant Ragi Rava Dosa, Traditional rice recipes like Karuppu Kavuni/Black Rice Idli, Mappilai Samba Appam/Bridegroom Pancake, Poongar Arisi Aval Upma/Women’s Rice Poha and Kaattuyaanam Mysore Dosa.
This murukku/chakli is a healthier option as it involves pearl millet and tapioca. Feel free to replace it with regular rice flour or any other millet flour, according to your availability
Let’s move on to this recipe. Apparently, for any South Indian Murukku, we add a 4:1 ratio for rice: urad or fried gram flour. Here, I added a similar ratio for the millet flour to tapioca. Make sure, you buy new stock of millet flour to avoid any rancid taste
This simple recipe involves basic ingredients available in your kitchen cabinets. The only requirement would be tapioca which you can substitute with potato as well
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Stay tuned for more healthy millet snack recipes for this Diwali festival. Also, check my previous reels for MILLET HALWA series for this season
Ingredients:
Pearl millet/Kambu flour-2 cup
Boiled tapioca- ½ cup
Butter-2 tbsp
Red chilli powder-1-2 tsp
Cumin seeds-1 tsp
Sesame seeds black -1 tsp
Salt-as reqd
Asafoetida powder-a pinch
Water- as needed
Instructions:
- Boil tapioca and measure ½ cup, to this add 2 tbsp softened butter, and ¼ cup water and grind it as a paste.
- In a wide bowl add pearl millet flour, ground tapioca paste, sesame and cumin seeds, chilli powder, asafoetida powder, salt, and water as required.
- Knead into a smooth and soft dough. Cover it with a damp cloth.
- Heat a thick pan with oil on medium flame, take a chakli maker and use either 3 holes or multiple holes plate of medium thickness.
- Roll a cylinder from the dough and fill it in the greased chakli maker.
- Squeeze on the back side of a flat ladle and drop it gently into the hot oil. Do not crowd the pan with more chaklis.
- Flip it once and drain it on a kitchen tissue. Repeat the same with the remaining dough.
- Once cooled down, store it in an airtight container that stays fresh for a month.
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