For the Indian Cooking Challenge
this month, we travel down south again to Tamil Nadu to make these delicious Manapparai Murukku. As with the last month, this recipe is again adapted from the The Hindu, on a search trail to traditional dishes.
Manapparai is a small town in down south of Tamil Nadu and is famous for the Murukkus that are made there. The article talks so well about the author’s exposure and experience of eating these murukkus on landing in the place.
Murukkus are same as chaklis, the same snack called as Murukku in south, is called as Chaklis in North. The press used also is the same. However the traditional murukku maker available in south is slightly different from the chakli maker. You can see how the press looks as shown in the Jantikalu, another version of murukku that we did for ICC previously.
Coming back to the Manapparai Murukku, the speciality lies in double frying the murukkus, which gives the typical crispy texture. However I have always known Amma’s version yielding very crisp ones as well.
I was procrastinating making this challenge since the time I announced. However all it took was about an hour’s time to make it finally. I almost thought I might not do it, given how things are going on. I didn’t want to miss making it, as it’s almost the first time I am going to make from the scratch.
Another thing that prod me further was the fact that I loved the murukku when I had tasted it some years back. One can’t stop with one! However let me confess that, though these murukkus were addictive and I had to pray that some will be left out for me to click, the ones I had tasted from the shop, were white in colour. Mine turned out golden and very much tasty. Maybe the Urad dal was a bit more. As in the article, they only talk about a dash of urad dal for a kilo of Rice.
It was quite hard to arrive at the right proportion when they hardly gave a proper measurement, However this measurement turned out very good. I made sure I double roasted it. We were discussing this on Whatsapp and PJ gave me a sneak preview of her delicious murukkus and shared what she measured as well. It’s fun when we get together and make it. Only we should decide to do earlier on.
If you have not ever made murukkus, this is quite simple to make, and you must try it!
Mixing the rice flour and Urad dal, spices etc
Finally getting everything as a smooth, soft dough
Pressing out as small discs. Double roasting the murukkus
adapted from TheHindu
Ingredients Needed for Manapparai Murukku
Rice flour: 1 cup
Urad dal flour – 1/4 cup
Cumin seeds – 1/4 tsp
Asofida / Hing – 1/4 tsp
Ajwain / Omam – 1/4 tsp
Ghee – 1 tsp
Hot oil – 2 tsp
Salt – 3/4 tsp (start from 1/2 tsp)
Water – 3/4 cup (start from 1/2 cup)
Cooking oil for deep frying
Chakli/ Murukku press needed – Single Star / 5 Circle holes
How to make Manapparai Murukku:
Dry roast the urad dal and when it is cool, grind to a smooth powder. sieve to make sure you have smooth powder.
Dry roast the rice flour if using store bought. When both the flours are down to room temperature, add all the spices, hot oil, mix together. Add the hing to the water and mix well.
Then slowly sprinkle over the flour and knead to a smooth dough.
Heat a pan with oil for deep frying.
Fill the dough into the murukku press, when the oil is hot, reduce to medium, press out small discs. And gently drop into the hot oil.
Cook on both sides. Cook for 5 mins, remove and continue with the entire batch. Once all the murukkus are fried, drop in again to roast once more.
Drain and stor in air tight container when it is down to room temperature.
Always crush cumin seeds, omam in your hands when adding to dough. Mix the hing in water that you use for mixing. This way there is no air bubbles formed that can burst.
Since this murukku is fried twice, cook the first time for lesser time.
Always store away after the snacks cool down.