Padmajha PJ July 15, 2014 5 Comments
Sometimes, the unexpected happens. And with this recipe, a lot happened! This murukku recipe was chosen to be the star this month for Srivalli’s Indian Cooking Challenge . This murukku is famous in Manapparai, a town in Tamilnadu, South India.
I have not tasted these murukkus but have heard and read a great deal about them. But never once did I get the urge to make them at home until Srivalli chose it.
Once the recipe was shared, I went ahead and made the rice flour. When I was grinding the second batch, the miie gave up on me.Then I got it repaired two days later and by then, the batch of rice flour that I made became stale and showed traces of fungal growth.
Not wanting to overload the mixie, I got the urad dal flour done at moms place and then somehow never got around making it till last night!
Suddenly I even got a thought of letting it go this month, but then I changed my mind and set off making the murukkus at 6 pm yesterday. The kids were super excited and wanted to be the first to taste it.
The quantity of the ingredients were kinda not accurate and so I came up with this ratio based on the ratio that we use to make other murukku varieties.
The dish is easy to amke and got done soon.And when both the little ones shouted tasty and gave me a thumbs up I felt really glad that I had tried. I should have made this earlier but really don’t know why I kept putting it off for later!!!



I used:
Source– The Hindu


Homemade rice flour – 1 cup
Homemade urad dal powder– 1/4 cup
Ajwain -1/4 teaspoon
Cumin seeds-1/4 teaspoon
Asafoetida powder- a large pinch
Ghee- 1 teaspoon
Hot oil – 1 teaspoon
Salt to taste

Oil to deep fry

Take the flours, the spices,salt and ghee in a bowl.Mix well. Add hot oil [and it will sizzle] and mix carefully. Sprinkle water little by little to get a soft dough. Take a lump of dough and fill it into a greased murukku press.

Meanwhile heat oil for deep frying. Press out the murukku onto a greased ladle and let it sit for 5 minutes.

 Gently drop it into the oil. [The muruuku will slide off ]. Repeat this for a few more. Fry till the murukku is half cooked and does not look doughy.REmove from oil and keep aside. Now do the same for the second batch.

Once you remove the second batch that is half cooked, put in the first batch of half cooked murukku into the oil.Fry till it turns crispy but should not turn brown. Remove from oil and keep aside. Now fry the second batch of half cooked murukku in the  same way.

Repeat this till you use up all the dough.

Serve immediately or store in air tight container after it cools down.

Note:

  • While making the dough, add water little by little.
  • The dough should neither be too dry or too sticky. When you press out the murukku and if it breaks into small pieces and does not flow freely from the press, it means the dough is dry. Sprinkle a little water and try again. It it is sticky,the ridged look will not be seen when you press it out. Add a little rice flour and mix again.
  • If using store brought ricer flour, roast it gently for a few minutes before using in this recipe.

The climate is cold and windy with a soft drizzle throughout the day.I would love to much on these and settle with a cup of coffee and my latest read for the Reading challenge this noon , if I have time.  I cannot think of a better way to laze around!

Bon Appetit…

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5 thoughts on “Manapparai Murukku for ICC”

  1. PJ, your murukkus have come out so well..mine turned more golden. I remember the store bought ones to look same as yours!..and yea I too felt I should have done this much earlier!..good you tried..and same my kids loved it too!

    Reply

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