How to make Sago Murukku - Crispy sago spirals for that perfect festive offering.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago, Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

Sago Murukku Recipe Card

Sago Murukku

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Sago Murukku checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Khichdi, Sabudana Thalipeeth . You can also find more Snacks and Starters recipes like Banana Wafers, Besan Ka Dhokla, Chebakia, Potato Chutney Rolls.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sago Murukku Recipe

  • Sago 1/2 cup

  • Yogurt thick 1/2 cup

  • Green chillies 10-12

  • Salt to taste

  • Asafoetida a pinch

  • Oil 4 tablespoons

  • Mustard seeds 1/4 teaspoon

  • Rice flour 3 cups

  • Lemon juice 1 tablespoon


Step 1

Wash and soak sago in sour yogurt overnight. Grind to a smooth paste with green chillies, salt and asafoetida. Heat oil, add mustard seeds. When they crackle add it to the ground paste. Add rice flour, lemon juice and mix.

Step 2

Divide this mixture into four parts. Take one part at a time, sprinkle a little water and knead into a dough. Heat sufficient oil in a kadai. Grease a murukku mould. Fill the dough into the mould and press the murukkus directly into the hot oil in spirals.

Step 3

Reduce heat to medium and deep fry till golden. Drain on absorbent paper. Prepare more murukkus with the remaining sago mixture in the same way. When slightly cooled, break the murukkus and store in an airtight container.