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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.


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Manapparai Murukku - Arisi Murukku Recipe Details




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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
  1. 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.
  2. 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.
  3. 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.
  4. Now fill the murukku press with enough dough and squeeze it in a circular motion and prepare small small round murukkus. 
  5. 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.
  6. 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. 




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