Manapparai murukku
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Crisp spirals of rice flour and urad dal flour with cumin and sesame, the famous savoury snack of Manapparai.
Region: Manapparai, Tiruchirappalli district, and across Tamil NaduOccasion: Deepavali, Krishna Jayanthi and tea timeTime: 1 hourServes: About 25 piecesVegan
Ingredients
- 2 cups rice flour
- ¼ cup urad dal, dry-roasted and ground fine
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- A pinch of hing
- 2 tbsp hot oil or butter
- Salt to taste
- Water as needed
- Oil for deep frying
Method
- Sieve the rice flour and urad dal flour together. Add the cumin, sesame, hing and salt.
- Pour in the hot oil and rub it in, then add water little by little to make a soft, smooth dough.
- Fill a murukku press with the star-shaped plate, or shape by hand in the traditional way, and press out spirals onto a greased sheet.
- Slide the spirals into medium-hot oil and fry until the bubbles stop and they are crisp and pale golden.
- Drain, cool and store in an airtight tin.
History
Murukku means 'twisted'. The town of Manapparai is known for hand-twisted murukku, and its makers say the local water and slow frying give it its crunch.
Significance
Murukku is a central Deepavali snack and an offering on Krishna Jayanthi, and Manapparai murukku is sold at bus and railway stations across the region.