• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Snacks

Published: Apr 15, 2016 · Modified: Feb 14, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Manapparai Murukku Recipe

Jump to Recipe
manapparai murukku in a jar and bowl

Manapparai Murukku has its origins to town of Manapparai in Tamil Nadu, India. This Murukku is very crunch and stays that way for a long time.

 Manapparai Murukku in a Plate

Manapparai is a small town in Tamil Nadu near Tiruchirapalli. This town is very famous for this murukku and dairy. This Manapparai Murukku business was started by Mani Iyer, who sold these Manapparai Murukku in the railway canteen. It became so famous that it started spreading out.

Now there are several shops all over the town that make these Manapparai murukkus and sell in kilograms. There are vendors who claim that no one can achieve this taste which is unique to this town.

When questioned he said that it is because of the flavor of the local town water that adds to the uniqueness of the taste.

Sign up to my newsletter

I am not sure how much of that is true, but I found this murukku very irresistible. It was really crunchy and it maintained the crunch for a long time. There is couple of things that were different in the recipe which makes it different from the other murukkus.

The recipe has very little urad flour (ullatham maavu). Also the murukkus are double fried which makes it extra crispy. Also traditionally the murukku is deep fried in ground nut oil. I used regular cooking oil to fry them.

 Manapparai Murukku in a bowl

It is a very simple recipe and I used store bought rice flour for this. You could as well use the home made rice flour for this recipe. DO not skip the double frying technique which makes this recipe very unique.

My other recipes from this series -

A - Athirasam
B - Badam Burfi
C - Chettinad Masala Cheeyam
D - Dosai Milagai Podi
E - Ellu Urundai
F - Fruit Kesari
G - Godhumai Rava Pidi Kozhukattai
H - Homemade Rice flour
I - Inji Marappa
J - Jevvarisi Thengai Paal Payasam
K - Kancheepuram Idli
L - Lemon Pickle

Manapparai Murukku in a glass bowl

Preparation time – 10 minutes
Cooking time – about 40 minutes
Difficulty level – easy
Recipe adapted from – The Hindu

Manapparai Murukku in a white bowl

Ingredients to make Manapparai Murukku – (makes about 20 small murukkus)

  • Rice flour – 1 cup
  • Ullutham maavu (urad dal flour) – 1 tbsp
  • Sesame seeds – ½ tbsp
  • Omam / Ajwain – ¼ tsp
  • Jeeragam / Cumin seeds – ¼ tsp
  • Butter – 1 tbsp
  • Salt – to taste
  • Asafetida – couple of pinches
  • Oil – to deep fry
  • Star nozzle in the murukku press
Manapparai Murukku served in a bowl

Procedure to make Manapparai Murukku –

  • Fry the rice flour for 3 to 4 minutes until slightly warm. The rice flour should not change color. It should just get a little warm.
Frying the rice flour in a pan
  • Fry the ullutham paruppu / urad dal until golden brown. I made a large batch to use for later. For this quantity, it is enough if you just roast 2 tablespoon of urad dal.
Frying the urad dal
  • Let it cool down and then grind it into a smooth powder. Sieve the powder and keep it aside.
Grind the dal in a mixer
  • In a large bowl, add the rice flour, 1 tablespoon of urad dal flour, sesame seeds, cumin seeds, ajwain, asafetida, salt, and butter. I pounded the cumin seeds and ajwain a little bit before adding it to the flour. Using your hands mix all the ingredients well and incorporate the butter evenly.
  • Now add water slowly and make stiff, but soft dough. Keep it covered until ready to use.
Add the ingredients in a bowl
  • Heat oil in a kadai and start shaping the murukkus on a plate. I had couple of greased plates ready and I made the shape of the murukkus on them. If the dough breaks up when making the murukku, it means the dough is on the drier side. Sprinkle a little bit water to the dough and then try again. It does take a little bit of practice to get the shape perfect. I succeeded only halfway through in getting a decent looking complete circle.
Shaping the Manapparai Murukku on a plate
  • Gently slide the prepared murukku into hot oil and fry until pale brown. I fried about 4 murukkus at one time. Do not crowd the pan when frying. Now drain the half fried, pale looking murukku in a bowl and repeat the same with the rest of the dough.
Frying the  Manapparai Murukku
Drain the murukku with tissue paper
  • Now go back and fry all the half fried murukku in batches again for the second time. This process is what makes the murukku extra crispy. Now fry until they are golden brown and then drain.

This is how the murukku will look after first frying and second frying.

This is how it look after frying
  • Let them cool down completely before storing in an air tight container.
M for Manapparai Murukku is ready

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Manapparai Murukku in a bowl

Manapparai Murukku Recipe

Manapparai Murukku has its origins to town of Manapparai in Tamil Nadu, India. This Murukku is very crunch and stays that way for a long time.
No ratings yet
Print Pin Rate
Course: Kids Friendly, Lunch Box Recipes, Snacks, Street Food
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 20 Small Murukkus
Calories: 38kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • pan
  • Spautla

Ingredients

  • 1 cup Rice flour
  • 1 tablespoon Ullutham maavu urad dal flour
  • ½ tablespoon Sesame seeds
  • ¼ teaspoon Omam / Ajwain
  • ¼ teaspoon Jeeragam / Cumin seeds
  • 1 tablespoon Butter
  • to taste Salt
  • couple of pinches Asafetida
  • to deep fry Oil –
  • Star nozzle in the murukku press

Instructions

  • Fry the rice flour for 3 to 4 minutes until slightly warm. The rice flour should not change color. It should just get a little warm.
  • Fry the ullutham paruppu / urad dal until golden brown. I made a large batch to use for later. For this quantity, it is enough if you just roast 2 tablespoon of urad dal.
  • Let it cool down and then grind it into a smooth powder. Sieve the powder and keep it aside.
  • In a large bowl, add the rice flour, 1 tablespoon of urad dal flour, sesame seeds, cumin seeds, ajwain, asafetida, salt and butter. I pounded the cumin seeds and ajwain a little bit before adding it to the flour. Using your hands mix all the ingredients well and incorporate the butter evenly.
  • Now add water slowly and make stiff, but soft dough. Keep it covered until ready to use.
  • Heat oil in a kadai and start shaping the murukkus on a plate. I had couple of greased plates ready and I made the shape of the murukkus on them. If the dough breaks up when making the murukku, it means the dough is on the drier side. Sprinkle a little bit water to the dough and then try again. It does take a little bit of practice to get the shape perfect. I succeeded only half way through in getting a decent looking complete circle.
  • Gently slide the prepared murukku into hot oil and fry until pale brown. I fried about 4 murukkus at one time. Do not crowd the pan when frying. Now drain the half fried, pale looking murukku in a bowl and repeat the same with the rest of the dough.
  • Now go back and fry all the half fried murukku in batches again for the second time. This process is what makes the murukku extra crispy. Now fry until they are golden brown and then drain.
  • Let them cool down completely before storing in an air tight container.

Nutrition

Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Lemon Pickle – Elumichampazha Urugai – Nimbu Ka Achaar
Nokkal | Candied Cashew Nut »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!