Manapparai Murukku | How to make Manapparai Murukku

By Sandhya Ramakrishnan  |  19th May 2016  |  
5.0 from 2 reviews Rate It!
  • Manapparai Murukku, How to make Manapparai Murukku
Manapparai Murukkuby Sandhya Ramakrishnan
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About Manapparai Murukku Recipe

Manapparai is a small town in Tamil Nadu near Tiruchirapalli. This town is very famous for its murukku and dairy. This murukku business was started by Mani Iyer, who sold these murukkus in the railway canteen. It became so famous that it started spreading out. Now there are several shops all over the town who make these murukku 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 flavour of the local town water that adds to the uniqueness of the taste.

Manapparai Murukku is a delicious dish which is liked by people of all age groups. Manapparai Murukku by Sandhya Ramakrishnan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 20 people. You can find Manapparai Murukku at many restaurants and you can also prepare this at home. This authentic and mouthwatering Manapparai Murukku takes few minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Manapparai Murukku is a good option for you. The flavour of Manapparai Murukku is tempting and you will enjoy each bite of this. Try this Manapparai Murukku on weekends and impress your family and friends. You can comment and rate the Manapparai Murukku recipe on the page below.

Manapparai Murukku

Ingredients to make Manapparai Murukku

  • 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
  • asafoetida – couple of pinches
  • oil – to deep fry
  • Star nozzle in the murukku press

How to make Manapparai Murukku

  1. Roast 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.
  2. Roast 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 tbsp of urad dal.
  3. Let it cool down and then grind it into a smooth powder. Sieve the powder and keep it aside.
  4. In a large bowl, add the rice flour, 1 tbsp 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.
  5. Using your hands mix all the ingredients well and incorporate the butter evenly.
  6. Now add water slowly and make stiff, but soft dough. Keep it covered until ready to use.
  7. 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.
  8. 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.
  9. Gently slide the prepared murukku into hot oil and fry until pale brown. I fried about 4 murukkus at one time.
  10. 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.
  11. 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.
  12. Let them cool down completely before storing in an air tight container.

Reviews for Manapparai Murukku (2)

Jahangir Honey2 years ago


Sukhmani Bedi2 years ago

really nice picture!