Manapparai Murukku - Arisi Murukku - Easy and quick Diwali snack

Manapparai Murukku - crispy and addictive travel snack for many of us. This Manapparai Murukku is a famous snack and in most of the trains and buses as soon as when we cross Trichy we hear the sound murukku.. murukku...manapparai murukku...... It's an all time favorite snack. It's a nice alternative to the packed chips as there is no artificial flavors or colours in it. This Manapparai murukku dish is very easy to prepare with simple cooking steps. A few years back, I saw this recipe on a TV show. They shoot it from Manapparai from where it was prepared. He explained the steps beautifully with easy cooking methods. I tried this murukku in my home and it was so nice. The murukku was so crunchy because we have to double fry it. Another secret to achieve even crispiness in the murukku is that we have to knead the flour with the water mixed with salt and the spices like ajwain, jeera and sesame seeds. For frying the murukku, I have used coconut oil and you can use your favourite one.

Similar recipes

Manapparai Murukku - Arisi Murukku Recipe Details

Prep time : 15 minutes
Cook time : 35 minutes
Yields : 35 to 40 murukku
Category : savouries
Author : Muthulakshmi Madhavakrishnan

Ingredients

2 cups rice flour
1/2 tsp ajwain
1/2 tsp cumin
1/2 tsp black sesame seeds
2 tbsp butter
salt to taste
400 ml coconut oil

Cooking Directions

In a wide vessel, add the rice flour and butter. I have used homemade idiyappam flour for this murukku which is prepared with raw rice.
Mix the butter evenly with the rice flour. In a small bowl take 1 cup of water and add the cumin, ajwain and sesame seeds. Now add the salt to the water and allow it to dissolve completely for 5 to 7 minutes.
Now add the salted water little by little to the rice flour and knead them well. Do not pour the water fully. Knead it to a soft dough as shown in the picture below. Now take the murukku press and grease it inside with a drop of coconut oil. I have used the star shaped nozzle for this murukku.
Now fill the murukku press with enough dough and squeeze it in a circular motion and prepare small small round murukkus.
Heat the coconut oil on a medium heat and drop the murukkus one by one. Cook the murukkus on a medium heat and gently turn the murukku after 3 minutes. As we are going to fry for the second time, now transfer it to draining vessel.
Now prepare the second batch of murukkus by the same way.After finishing the second batch, add the first batch murukku and fry them for a few minutes until they turn golden brown in colour (not dark brown).

Manapparai Murukku - Arisi Murukku with step by step photos

In a wide vessel, add the rice flour and butter. I have used homemade idiyappam flour for this murukku which is prepared with raw rice. For this murukku there is no need for urad dal flour. If you want to add, you can add a tbsp of urad dal flour.

Mix the butter evenly with the rice flour.

In a small bowl take 1 cup of water and add the cumin, ajwain and sesame seeds. Now add the salt to the water and allow it to dissolve completely for 5 to 7 minutes.

Now add the salted water little by little to the rice flour and knead them well. Do not pour the water fully.

Knead it to a soft dough as shown in the picture below. It won't stick to your palm.

Now take the murukku press and grease it inside with a drop of coconut oil. I have used the star shaped nozzle for this murukku.

Now fill the murukku press with enough dough and squeeze it in a circular motion and prepare small small round murukkus.

Heat the coconut oil on a medium heat and drop the murukkus one by one. Cook the murukkus on a medium heat and gently turn the murukku after 3 minutes.

As we are going to fry for the second time, now transfer it to draining vessel. Now prepare the second batch of murukkus by the same way.

After finishing the second batch, add the first batch murukku and fry them for a few minutes until they turn golden brown in colour (not dark brown).

Repeat the process for the entire dough and transfer it to an airtight container. The murukku tastes so good on the next day.

Comments

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu. Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to t...

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuz...

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry. Similar recipes Kadala Curry White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.

VIRUNDHOMBAL

Search This Blog