Arisi murukku, Rice murukku (Manapparai style)

Arisi murukku is very easy and crunchy snack with just rice flour. With butter, omam (ajwain) cumin, sesame seeds and asafoetida for flavoring.

At our home, amma makes murukku with more urad dal ratio than how much my mom in law uses. When I learnt to make my own snacks, I started with potato murukku. Thenkuzhal was next and I added less ratio as mom in law told the recipe. When I saw arisi murukku without any urad dal flour or other flours, I was wondering if it would be flavourful.

I saved a recipe from Viji’s profile, she used to share secret recipes form the famous spots around Tamil nadu. So wanted to try this for more than 3 years now for Diwali. This year, I wanted to add one more murukku to my collection, so chose to make rice murukku. I also saw another video from Trichy Manaparai, which says the ground water also adds taste to the murukku. Studying in Trichy, I had never tasted this rice murukku before, but loved it today when I made. Will definitely taste sometime in future.

Why does my murukku breaks?

Your rice flour is too coarse or not enough water added to the dough.

Too hard to squeeze?

Add little more water to the dough.

Dissolves in oil?

To trouble shoot, add more flour (2 tbsp rice flour to start with) and little more water to knead the dough.
Check oil temperature if its hot.

Murukku Gets too reddish as soon as added to oil?

Oil temperature is too hot. Lower the heat. Even if you keep the dough for long time, it gets fermented and turns reddish fast.

Murukku is hard after cool down?

You did not fry enough to cook through inside. Make sure to cook thoroughly until crisp. Very rarely the quality of flour also affects.

Before trying the murukku:

Rice flour used should be finest, not coarse. This ensures murukku not break and smooth finish.
Please note, if you are a beginner and want perfect results, use smaller / thin holed plate in the murukku press. This gives whiter and crispier results.
If you are confident you know the knack to fry the thick murukku crispy by regulating the heat, you can use any shape hole plate. Even you can use star (3 holes in one plate) too.
If you use more butter or oil in the dough than needed, the murukku will break easily or dissolve in oil.

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Arisi murukku

Arisi murukku is very easy and crunchy snack with just rice flour. With butter, omam (ajwain) cumin, sesame seeds and asafoetida for flavoring.

Course Snack

Cuisine Indian

Prep Time 5 minutes

Cook Time 30 minutes

Servings 24

Cup measurements

Ingredients

2 cups rice flour
2 to 3 tbsp butter melted
2 tsp sesame seeds
1/2 tsp cumin seeds
1/2 tsp ajwain
1/4 tsp asafoetida
Salt as needed

Instructions

Take rice flour, sesame seeds, cumin, ajwain, asafoetida, salt and melt butter in a mixing bowl. Mix well.
Add water little by little and make a soft crack free dough.
Take a murukku press with clover shape holed plate. Fill it with prepared dough. Grease 3-4 flat spatulas. Squeeze the murukku over ladle/ spatula.
Heat enough oil in kadai and once hot, lower flame. Slide in the squeezed murukku.
Cook both sides without changing the colour. When it slightly starts to become golden, drain from oil and keep aside.
Again let the oil become hot. Repeat to finish all the same manner. When you are done, again add the cooled murukku to hot oil. Re-fry in low flame again. Once turns golden, drain from oil.
Regulate the heat to maintain oil temperature. But do not let oil fume/ high temerature – the murukku change colour.
Drain over paper towels.

Video

Notes

After first fry, the murukku wont be crisp at all. Only after second, it gets super crisp.
Do not add butter more than mentioned. The original recipe calls for only 2 tbsp butter, so you can reduce it too.
Instead of butter, you can add hot oil too.
While adding murukku to oil for second time, the murukku wont bubble as soon as you add in oil. It takes few seconds to bubble start appear. So no need to think your oil is not hot. Just proceed to cook in low or medium flame without changing colour.

Arisi murukku method:

Take rice flour, sesame seeds, cumin, ajwain, asafoetida, salt and melt butter in a mixing bowl. Mix well. Add water little by little.
Make a soft crack free dough. Take a murukku press with clover shape holed plate.
Fill it with prepared dough. Grease 3-4 flat spatulas. Squeeze the murukku over ladle/ spatula.
Heat enough oil in kadai and once hot, lower flame. Slide in the squeezed murukku.
Cook both sides without changing the colour. When it slightly starts to become golden, drain from oil and keep aside.
Again let the oil become hot. Repeat to finish all the same manner.
When you are done, again add the cooled murukku to hot oil. Re-fry in low flame again. Once turns golden, drain from oil.
Regulate the heat to maintain oil temperature. But do not let oil fume/ high temperature – the murukku change colour. Drain over paper towels.