Crisp, earthy, and beautifully wholesome — these Ragi Chaklis are a millet-based twist on the South-Indian favorite murukku. Made with finger-millet flour instead of rice, they carry that deep nutty aroma and a lovely crunch that lingers. I shaped them small this time — bite-sized rings that stay crisp longer and make perfect tea-time snacks.

There’s no sesame here, just the comforting flavor of ragi balanced with a hint of spice and ajwain. The color turns a rich cocoa brown as they fry, and each spiral feels like a little festival circle on the plate. These are easy to make, healthy to nibble, and perfect for anyone who loves traditional snacks with a nutritious twist.

Bite of History – Ragi Murukku

The word murukku comes from the Tamil word meaning “twist” — perfectly describing its coiled shape. Traditionally made from rice and urad dal, murukku has been part of South Indian kitchens for centuries, especially during Diwali and harvest festivals. Each region has its own version — from crunchy chakli in Maharashtra to spicy murukulu in Andhra homes.

Ragi, or finger millet, was once a staple grain in ancient South Indian diets, praised in Sangam literature for its strength-giving qualities. Though it faded from everyday use over time, modern kitchens are bringing it back for its nutrition and earthy taste. This Ragi Chakli bridges the old and new — the timeless twist of murukku, reinvented with the wisdom of millets.

Ingredient Roles in Millet Murukku

Ragi Murukku, How to make Ragi Chakli, Millet Murukku

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snack, Festival SnackCuisine: South Indian, Indian TraditionalDifficulty: Easy

Servings

4

servings

Prep time

14

minutes

Frying time

20

minutes

Shaping Time

15

minutes

Crispy, wholesome, and deeply flavorful, this Ragi Chakli (Finger Millet Murukku) is a South Indian twist on the classic festive snack — made with ragi flour, ajwain/jeera, and butter for a perfectly earthy crunch.

Ingredients for Millet Chakli

• 1 cup, 1 Ragi flour (fine finger millet flour)

• ½ cup, ½ Rice flour

• 4 tablespoon, 4 Roasted gram dal flour (pottukadalai maavu for crispness)

• 4 tablespoon, 4 Besan

• 1 teaspoon, 1 Red chili powder (adjust to taste)

• ½ teaspoon, ½ Ajwain (omam)/ Jeera (for flavor & digestion)

• 1 tablespoon, 1 Butter, softened (room temperature)

• ½ teaspoon, ½ Salt (adjust to taste)

• ¾ cup, ¾ Hot water (as needed for dough)

• Oil, for deep frying

Directions to make Finger Millet Murukku

• Dry Roast Ragi Flour – In a dry pan over low heat, roast ragi flour for 2–3 minutes until slightly aromatic. Do not burn.
  
• Mix Dry Ingredients – In a bowl, combine ragi flour, rice flour, roasted gram dal flour, besan, chili powder, ajwain/jeera, and salt. Mix well.
• Add Butter – Rub in the butter until the mixture feels like breadcrumbs.
• Make Dough – Add hot water little by little, kneading into a smooth, soft dough (not sticky).
• Shape Chaklis – Grease a chakli press with single star disc. Fill with dough and pipe small coils/ murukku directly onto greased parchment or back of a flat ladle (for easy transfer to oil).
  
• Fry – Heat oil over medium heat. Slide in chaklis, fry until crisp on both sides. Avoid overcrowding. Drain on paper towels.
• Cool & Store – Let cool completely before storing in an airtight container.

Notes

• 1 cup = 250 ml

Print

Directions to make ragi chakli with step by step images

• Ragi Chakli Dough Preparation
  In a mixing bowl, add all the dry ingredients — roasted ragi flour, roasted gram dal flour, besan,red chili powder, ajwain/jeera, salt, and butter. Mix well with your hands until evenly combined. Pour in hot water little by little and knead into a soft, smooth dough that’s easy to press but not sticky.
• Shaping and Frying the Ragi Chakli
  Fit a star nozzle disc into your murukku press, fill it with the dough, and keep the remaining dough covered to prevent drying. Heat oil in a kadai over medium flame. Press out chakli or murukku spirals directly onto a ladle or parchment and gently slide them into the hot oil.
• Finishing Touch – Fry, Cool, and Store
  Fry until the chaklis turn golden brown and the bubbles around them begin to cease — that’s the sign they’re cooked through. Remove with a slotted spoon and drain on paper towels.
  Allow to cool completely before storing in an airtight container.

Pro Tips to make to make perfect Finger Millet Murukku

• Roast Lightly: Always dry-roast ragi flour just until warm and aromatic. This removes its raw taste without making it bitter or dry.
• Butter Matters: Use soft, room-temperature butter — it’s the key to that crisp, melt-in-the-mouth texture. Too little butter makes chaklis hard; too much makes them absorb oil.
• Mind the Dough: Ragi has no gluten, so knead it gently. The dough should be soft and pliable — if it cracks while pressing, sprinkle a little warm water and knead again.
• Test First: Press and fry one chakli to test consistency before making the rest. Adjust water or heat if it breaks or browns too fast.
• Oil Temperature: Keep oil at medium heat. If it’s too hot, the outside browns quickly while the inside stays soft; if too cold, chaklis absorb oil.
• Store Smart: Let chaklis cool completely before storing. Even slight warmth can cause sogginess in airtight jars.
• No Sesame? Add a pinch of ajwain or cumin for flavor — it keeps the aroma earthy and complements ragi beautifully.

Serving Suggestion for Millet Murukku

Serve these Ragi Chaklis warm or at room temperature with a cup of strong filter coffee or ginger tea. Their earthy flavor pairs beautifully with the spice of chai and makes for a perfect evening bite.

FAQs — Ragi Chakli / Finger Millet Murukku

Snacks Recipes

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