Learn how to make Manapparai Murukku recipe with step by step pictures. Made with store bought rice flour, this arisi murukku recipe is easy and perfect as a tea-time snack!
The next in line for my Deepavali recipe series is a savory – Manapparai Murukku. A couple of days back I posted Garlic Seeval and today, I am bringing you yet another traditional recipe made with store-bought rice flour.
This year when I chose to make Diwali recipes, I wanted to try traditional recipes but made with a modern twist and this recipe falls right in that category. I used store bought idiyappam flour to make this arisi murukku, without compromising on the taste or flavor.
Arisi Murukku
Arisi means rice and Murukku is a deep-fried savory snack that literally means “twisted”. A dough made from rice flour and other spices is pressed into hot oil to make crispy crunchy snack. While there are ways to make murukku by hand like in Kai Murukku, most recipes call for using a Murukku Press. I used one that is as old as me from my parents’ kictchen to make this Manapparai Murukku.
Manapparai and Murukku
Murukku recipe made just with rice flour is lighter in color compared to the other murukku recipes. In Manapparai, a town in South Tamilnadu this variety of murukku is specially made and in fact it has a GI tag too. Manapparai murukku is relatively smaller in size and is in small roundels with not a lot of twists. Although the murukku looks lighter shade of cream, it is very crispy and delicious. These are not soft or melt-in-mouth like Butter Murukku but really crunchy.
Tips to make Perfect Manapparai Murukku
It is possible to make good flavored arisi murukku even with store bought rice flour, if you follow the below tips and important notes.
- You can use homemade rice flour or store-bought rice flour to make this recipe. Make sure that the rice flour is fine and idiyappam flour works the best.
- Black sesame seeds add a great flavor but you can use white sesame seeds too.
- Use peanut oil/cold pressed groundnut oil to make the murukku, it makes the best tasting snacks.
- Don’t fry the murukku on high flame, always maintain the temperature of the oil constantly and once the oil stops bubbling around murukku, drain them out.
Storing and Serving Suggestions
Always cool down the murukku on a kitchen tissue and once they are at room temperature, stack them in airtight container. My MIL places a newspaper at the bottom and top of the container to retain the freshness but I use a kitchen tissue. Serve these manapparai murukku with your evening coffee/tea!
Check out other Deepavali snack recipes –
Manapparai Murukku Recipe with Step by Step Pictures
First grind 1 teaspoon urad dal into fine powder. No need to roast the dal.
In a large mixing bowl add 1 cup rice flour, and sieve urad dal flour – discard any coarse particles.
Next add 1 teaspoon black sesame seeds, ½ teaspoon ajwain/omam, 1 tablespoon hot melted butter and salt as needed. Mix well.
Mix everything together and add water as needed.
Knead it well using your hand until it is smooth.
Meanwhile heat groundnut oil for deep frying. Use a single holed plate for the murukku press. I had a plate with three holes and used it.
Fill the dough in the Murukku press.
Gently press the Murukku on the backside of a small plate or ladle. I used parchment paper. Make two or three Murukku at a time, making sure it is not too thick or with many layers.
When the oil is hot, set the flame on medium and gently drop the pressed murukku 2-3 at a time.
Fry them on medium flame until there are no more bubbles in the oil.
Drain the murukku onto a tissue paper and repeat the same with rest of the dough.
Store the prepared murukku in an air tight container once they are cooled down. Serve with coffee/tea or as snack any time of the day.
Recipe Notes
- Using store bought rice flour/idiyappam flour works too.
- It is optional to use groundnut oil but it enhances the taste.
- You can use white sesame seeds instead of black sesame seeds.
Recipe Card
📖 Recipe
Manapparai Murukku | Arisi Murukku
Equipment
- Fry Pan
- Murukku Press
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Rice Flour
- 1 teaspoon Urad Dal
- 1 teaspoon Black Sesame Seeds
- ½ teaspoon Ajwain/Omam
- 1 tablespoon Hot Butter
- Salt as needed
- Water as needed
- Groundnut Oil for deep-frying
Instructions
- First grind 1 teaspoon urad dal into a fine powder.
- In a large mixing bowl add 1 cup rice flour, and sieve urad dal flour – discard any coarse particles.
- Next add 1 teaspoon black sesame seeds, ½ teaspoon ajwain/omam, 1 tablespoon hot melted butter and salt as needed. Mix well.
- Mix everything together and water as needed.
- Knead it well using your hand until it is smooth.
- Meanwhile heat groundnut oil for deep frying. Use a single holed plate for the murukku press. I had a plate with three holes and used it.
- Fill the dough in the Murukku press.
- Gently press the Murukku on the backside of a small plate or ladle. I used parchment paper. Make two or three Murukku at a time, making sure it is not too thick or with many layers.
- When the oil is hot, set the flame on medium and gently drop the pressed murukku 2-3 at a time.
- Fry them on medium flame until there are no more bubbles in the oil.
- Drain the murukku onto a tissue paper and repeat the same with rest of the dough.
- Store the prepared murukku in an air tight container once they are cooled down. Serve with coffee/tea or as snack any time of the day.
Notes
It is optional to use groundnut oil but it enhances the taste.
You can use white sesame seeds instead of black sesame seeds.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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