Manapparai is a small town in Tamil Nadu and whoever you ask about Manapparai in TN they will remember the murukku. Manapparai murukku is so famous and when the bus crosses manapparai, we are sure to buy packs and packs of these famous murukku from the vendors. I do remember relishing these murukkus whenever mom visited her native. The murukkus we prepare in our house are so much different in taste. Though they taste great, we also crave for the murukku sold in stores or bus stops. And there is a huge difference in the ingredients used which makes the taste differ. I had no idea of the ingredients which go into these white murukkus. And when Valli announced the challenge for this month’s Indian Cooking Challenge, I was so happy. The recipe is from an article from The Hindu and when I read the article, I was in doubt. The measurements given were not accurate and I didn’t want to try anything without measurement. But I also didn’t want to missout the challenge.
So one fine day, I made the manapparai murukku based on the article. I used only one cup of flour so that even it didn’t taste good, I will be wasting only a few murukkus. The major difference was the amount of urad flour used. In home made murukkus, the proportion is 4:1 (rice flour : urad flour) but in this murukku it is just a dash of urad flour for 1kg rice flour. My mom usually advices me not to roast urad dhal to brown because it makes the murukky brown. And so I didn’t roast the flours. it was a simple procedure. Mix everything together and press out murukkus. The only thing I got wron is the shape of the murukku. Manapparai murukku are small closely pressed cute rounds whereas my murukkus were not that cute. But the taste was so much like the murukku my mom got me. They turned out white in colour. So using very little urad flour is the secret to the taste and colour of store bought murukkus.
Recipe Source: The Hindu
Rice Flour-1 cup
Urad Flour-1 tsp
Ajwain/ Omam-1/2 tsp
Oil To Deep Fry
1. In a bowl mix together rice flour, salt, butter and ajwain.
2. Add enough water to make soft dough.
3. Load a murukku press with the dough.
4. Heat oil in a pan.
5. In a small plate press out small murukku and transfer it to hot oil.
6. Deep fry until the sizzling stops.
7. Drain oil and transfer to a plate.
8. When completely cool, store in air tight jar.
Take all the dry ingredients.
Mix water to make soft dough.
Load the dough in a murukku press.
I used the plate with three holes.
Press out murukku on a plate.
Deep fry until the sizzling stops.
They were so crispy and tasty.
Who wants one???