Sagu Biyyam Muruku / Sago Muruku for Indian Cooking Challenge ~ Step by Step Recipe

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When you know to make muruku, you feel you can make anything. Still, this muruku with Sago is really a challenge. I remember this being made many times by Amma, though I have never attempted it myself. It gives such a wonderful change to the regular murukus. I am sure you are going to enjoy this.

All those wonderful days during summer spent eating this comes to mind. And I hope to recreate those again.

I tried the sago muruku over the weekend. I made this along with my Mom, who was making this after a long time herself.

This is the Achu that we used.

All ingredients assembled together.

Soaked Sago in buttermilk.

Fried Gram Dal or Pappulu

Powdered flours, Fried gram dal is powdered and sieved to remove to get a fine powder. The other yellow flour is besan.

Each ingredient measured.

Hot oil is poured over the flour, you will get bubbles when you pour it.

Add the sago first, followed by the buttermilk.

Mix everything well.


Until you get something like this.

Heat Oil for deep frying and press the dough directly over the hot oil.

Sagu Biyyam Muruku / Sago Muruku

Rice Flour  2 cups
Besan flour  1/2 cup
Fried gram flour – 1/2 cup
Sago – 1/2 cup
Salt to taste
Curd – 50 gms (half of half cup)
Chile powder – 1/2 tsp or as per taste

Special Utensil

Muruku Achu

Method to prepare

Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.

Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency

Heat oil for deep frying.In the muruku achu, add the dough. When the oil is hot, press down directly as murukus.

Cook on medium flame to ensure the muruku is cooked well.


Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.

Fried Gram flour is fried channa dal that is available commercially. It is generally sold as the dal, we have to powder it at home. This is also referred to as chutney dal as it is used in making coconut chutney.

First time was a disaster as the Sago was not good. Meaning even after soaking for 3 hours, they didn’t get soft. She realized that she didn’t get the sago from the usual place. Normal time taken for her is about 2 hrs, by which time it is really soft.

We went ahead pressing the murukku only to have firecrackers. So everything went into the dust bin.

The next day we got from the usual store. After soaking the usual time, the sago was really soft.

This time we got perfect murukkus. The taste was awesome. I remembered my childhood days all over again.

Another update, since we have Besan and Fried gram flour, these may not come out as the perfect murukku shaped. They may even break into long pieces. It is fine from what I hear from Mom.

Sagu Biyyam Muruku / Sago Muruku for Indian Cooking Challenge ~ Step by Step Recipe

Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. Wow, you posted already ! its still 14th in this part of the world. I am trying it, this afternoon, just soaked sago :).
    After looking at the pics, now i know how is supposed to look.
    Beautiful demostration with Pics Sri.. Love cooking for ICC.

  2. Hi Srivalli,
    I have added my entry. Didnot have time to take the pictures of all the ingredients I used. Next time will try to do so. Kids loved the taste so much. Though my daughter was telling that it is something different from the ones which I make regularly.

  3. I liked your blog very much. I appreciate for your wonderful presentation with mouth watering pictures.
    You are welcome in my blogs. Now I have become your follower so I will be visiting your blog hereafter

  4. Thanks a lot srivalli for the recipe …we have linked our's in Mr.Linky …Came out very crispy and we all enjoyed it well…

    Your step by step photos is really very useful …your murukku looks so crunchy …

  5. I missed it this time Srivalli.I was away on a holiday having a gala time and returned later than the proposed date.Will surely try it out soon coz ur murukkus make me drooolll….

  6. Hi, Small doubt-
    As you have mentioned to add buttermilk/ curd
    1. Will it not create any problem while frying in oil?
    2. What will be the Shelf life of the prepared snack?

  7. Hello Anon, The only problem with this will be that the sago

    should be soaked properly. Adding buttermilk or curd will not cause any


    When stored properly this will stay well for 10 days too. But the tempation

    acts ahead and these get disappeared fast..:)..Do leave your name so that I

    know what to address you as.

  8. Hello,
    1st time this came perfect but the 2nd time it was a flop i had to throw the entire thing in thrash..I think as you mentioned the sago dint work..for me too…I will try with new sago..and lets hope for the best…

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