Thinai Poondu Murkku / Foxtail Millet Garlic Murukku

     As I have been trying to recreate South Indian snacks with millets instead of other flours. I tried preparing murukku with foxtail millet/ thinai. To add flavor I also combined garlic/poondu in this recipe.  The best thing is we could not find any difference between traditional murukku and this murukku.

     My kid started having it even when it was hot and finished off the entire preparation within two days.

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 1 ½ cup

Ingredients:

Foxtail Millet Flour / Thinai Maavu	½ cup
Rice Flour	¼ cup
Butter	½ tbsp
Garlic Paste	1 tsp
Red Chilli Powder	1 tsp
Salt	To taste
Oil	For deep fry

Procedure:

Garlic Paste:

1. Remove the skin of the garlic pods and grind them into a fine paste without adding water. Otherwise grate the pods using the fine grater and squeeze out the extract and use. This is the garlic paste.

Murukku :

1. In a bowl, add foxtail millet flour, rice flour, red chilli powder and salt. Mix them well with spoon or whisk.

2. Then add butter and garlic paste. Mix them well with your fingers till it becomes like bread crumbs.

3. Now add water little by little and knead into a soft dough.

4. Grease the murukku mold with oil and fix the murukku press plate or sev maker plate. Fill the ¾ of the  murukku press with the dough.

5. Meanwhile, heat the oil in a heavy bottom pan. Put a pinch of the dough into the oil. It should come up immediately if the oil temperature is correct.

6. If the oil is reached the correct temperature, squeeze the murukku dough over the hot oil. Don’t over load too many pieces in the oil.

7. Fry them in a medium flame and turn over them carefully. Cook till the sizzling sound stops and the murkku turns into golden color.

8. Then remove the murukku from the oil and place it on a tissue paper to remove the excess oil.

9. Repeat the procedure for remaining dough. Make all the murukku and allow it to cool down completely. Then store it in a air tight container.

                           Heathy millet murukku is ready.

Note:

I prepared it into small pieces (butter murukku shape) so that it is convenient to kids to have. You can make it in typical murukku shape.