Sago Curd Murukku

Ingredients:





Raw Rice Flour 3 Cups
Sago 1 Cup

Sour Thick Curd 1 Cup (3 days old curd)

Red Chilli Powder 4 Tsp
Salt As Required (around 2 and 1/2 Tsp)
Oil To Deep Fry and one big ladle oil to mix with dough



Preparation:

Soak the sago in sour thick curd for 8 hours. In a broad vessel put 3 cups of rice flour. In a mixie put the soaked sago and grind. It won't grind fully. You can find small sagos in that. Put it in the bowl. Put salt and chillie powder. Heat one big ladle of oil and pour it in that bowl. Mix well with your fingers. Then add water and mix. Knead with your hands. Make it to a stiff dough. Keep a kadai in stove. Pour oil to deep fry the murukku. Make it hot. Then using 3 hole disc in murukku press, squeeze the murukku directly in oil. then after some time turn the murukku. Once the sound of oil stops remove it from oil and put it in a strainer. When it becomes cool put it in a air tight box.