Manapparai murukku is a classic South Indian snack that will win over your taste buds. These crispy, spiral-shaped beauties are made with rice flour, flavored with cumin, sesame seeds, and a hint of asafoetida (hing). The addition of butter (or ghee) gives it a rich, irresistible flavour.
About the Recipe
If you like Indian snacks with a kick, this murukku recipe is a must-try. It’s a speciality from the town of Manapparai in Tamil Nadu, known for its crispy texture and aromatic spices. The combination of cumin, sesame seeds, and a pinch of asafoetida gives these spiral-shaped treats their irresistible flavour.
Why You’ll Love This Recipe
Manapparai murukku is the perfect snack for any occasion. It’s easy to make, packed with flavour, and has an incredibly satisfying crunch. Plus, it’s a great conversation starter – your friends and family will be begging you for the recipe. Whip up a batch for movie nights, game days, or anytime you need a tasty pick-me-up.
Cooking Tips
For the best results, make sure to fry the murukku at the right temperature – too hot and they’ll burn, too cold and they’ll absorb excess oil. Keep an eye on the color and fry until a beautiful golden brown. And don’t forget to grease your murukku maker well before starting.
Serving and Storing Suggestions
These crunchy spirals are best enjoyed fresh out of the oil, but they’ll stay crisp for 3-4 days in an airtight container. One batch makes about 30-40 pieces, perfect for sharing or snacking over a few days. Total prep time is around 45 minutes.
Similar Recipes
- Kai Murukku
- Thenkuzhal
- Mullu Murukku
- Pakoda Kadai
- Masala Vada
Nutrient Benefits
Murukku is made with rice flour which is gluten-free and a good source of complex carbs. The sesame seeds provide healthy fats, while cumin aids digestion. Overall, it’s a tasty snack option that’s relatively low in calories when enjoyed in moderation.
Manapparai Murukku
Ingredients
- 2 cups Rice Flour - 2 cups
- 2 tsp Cumin Seeds - 2 tsp
- 2 tsp Sesame Seeds - 2 tsp
- 1/2 tsp Asafoetida Powder - 1/2 tsp
- 2 tsp Butter or Ghee
- 1 tsp Omam, Ajwain
- Salt as per taste
- Oil as required
- Murukku Maker - greased and fitted with 3 hole disc, you can also use any other disc
Instructions
- Combine rice flour, butter, salt, sesame seeds, cumin seeds, asafoetida powder and omam in a bowl.
- Add enough water and mix well to a thick, pliable dough.
- Fill the murukku maker till 3/4th with the dough.
- Heat oil in a deep frying pan over medium flame.
- Press the murukku maker over the hot oil and make concentric circles to get the murukku shape.
- Cook on both sides until light golden brown.
- Remove and drain excess oil.
- Store in an airtight container.
- Serve as a snack or as a side dish to rice dishes.
Tip: Instead of directly pressing the murukku maker over the hot oil, you can also do it on a greased plate/banana leaf and gently slide the murukku into the hot oil.
Sign up for our newsletter
Frequently Asked Questions
Can I make murukku without a special mold?
Without a doubt. If you don’t have a murukku maker, you can shape the dough into spirals by hand or pipe it onto a greased surface using a zip-top bag with a corner snipped off. Just be patient – it takes some practice to get those perfect coils.
My murukku turned out greasy, what went wrong?
Likely the oil was not hot enough when frying. The murukku should sizzle and puff up immediately when hitting the hot oil to get that ideal crispy, non-greasy texture. Monitor the temperature and make sure the oil is between 325-350°F before frying batches.
How can I make this recipe vegan?
Easy. merely substitute the butter or ghee with a vegan butter or coconut oil. The rest of the ingredients are already vegan-friendly.
Can I bake murukku instead of frying?
While frying is traditional, you can bake murukku for a healthier option. Shape the dough into spirals, brush with oil, and bake at 350°F for 12-15 minutes until lightly browned and crunchy. The texture will be slightly different but still delicious.
What’s the best way to reheat leftover murukku?
Pop them in an air fryer or dry skillet over medium heat for just 1-2 minutes to re-crisp and release those lovely toasted aromas. Avoid microwaving as it can make them soggy.