Manapparai Murukku Recipe - Arisi Murukku - Diwali Snacks Recipe

Manapparai Arisi murukkku/ Rice murukku is one of the most famous snacks recipes of Tamil nadu.Recently I had a trip to Kumbakonam temples Via Trichy. While we were returning to Bangalore, I saw some people selling Manapparai Murukku near Trichy toll booth.They were sold from a small cottage industry in Manapparai. It was super crunchy in taste and looked white in color. I shared a picture of it in my Instagram and facebook pages while eating. I won’t say that the murukku had a melt in mouth texture with lots of butter. It sure tested the strength of our teeth but quiet addictive to eat . After tasting that murukku,I got tempted to try my hands on it and I reserved a pack of murukku for comparison.I also referred Hindu Food safari section and came to know the history of this murukku.Luckily my MIL showed me its original recipe in Thozhi Tamil magazine. My FIL clicked those pages and mailed me as well. When I saw the ingredients I was surprised that manapparai murukku is made of only rice flour/Arisi maavu and there was no urad dal flour or gram dal flour used in it. I followed the same recipe.The result was awesome. It came out 90% closed to the ones I tasted.That 10% difference is due to the oil I used & my murukku mould. My murukku was thicker than the store bought ones as my mould was big. I should have used groundnut oil / Kadalai ennai to get the same taste but I had used refined oil.Moreover the actual recipe called for deep frying twice.But I din’t do that.I am planning to make it again for Diwali using my small mould and ground nut oil for frying. I will try to update the pictures too. Now lets see how to make the most popular Manapparai murukku recipe.

Manapparai Murukku Recipe

How to make manapparai special rice murukku

Cuisine: Indian

Category: Snacks

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Rice flour - 1 cup(Homemade or store bought) Melted Butter at room temperature - 1 tbsp ( butter should not be hot,unmelted soft butter at room temp also works) Ajwain/Omam - 1/4 tsp Black sesame seeds - 1/2 tsp Asafetida / Hing - 1/4 tsp Salt & water - as needed Cooking oil – to deep fry

METHOD

Take the rice flour in a wide bowl.I have tried it both homemade & store bought rice flours.Both worked out well.To the rice flour add sesame seeds,butter,ajwain and salt. Make a crumbly mixture. Add the required water and make a smooth dough.Keep it covered till use. Take the star murukku mould and fill it with the dough.Make shapes in the back of ladle or a polythene sheet or cotton cloth. I kept the original murukku nearby and tried to bring the same shape for the first batch.But I din’t like its swirls.So I pressed like usual round mullu murukku for the remaining batches. Heat oil in a kadai and check its temperature by dropping a pinch of dough. If it rises to the top immediately , oil temperature is just right.Oil should not be smoking hot.Reduce the flame to low and put 3-4 murukku. Cook both the sides till all the bubbles cease.Make sure the heat of the flame is low to medium.This murukku takes more time to cook.So deep fry them patiently to achieve the white color.Else murukku will turn golden brown.At the same time,if the oil temperature is not sufficient,murukku will absorb more oil.So adjust the heat and make the murukku in batches.( If you wish,u can deep fry the murukku for the second time after 2-3 minutes of resting time.It makes the murukku even more crunchy) Store in an air tight box after it cools down completely.The actual taste of this murukku can be found the next day.It stays good for weeks if stored properly. Enjoy !

Note

If you wish u can add a tbsp of urad dal flour or gram dal flour for 1 cup of rice flour. But it changes the flavor of actual manapparai murukku. You can replace butter with vanaspati , ghee or hot oil. This murukku tends to be crunchy but not melt in mouth texture.

Enjoy making this crunchy murukku at home for this Diwali ! நல்லா நொறுக்குங்க

 

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