Arisi murukku | Instant rice flour murukku| Manaparai murukku, the recipe with full video and step by step instructions.
Instant rice flour murukku is the one that uses only rice flour as the main ingredient. Usually, we add urad dal flour, besan, or pottukadalai flour for making murukku. We call this as Arisi murukku in Tamil. The murukku turned out very crispy and tasty.
In our house, we usually make murukku for Janmastami | Gokulastami | Krishana jayanti and during Diwali festival. I have posted few varieties of murukku in Jeyashri’s kitchen. This one is an easy version and can be made with store-bought rice flour or idiyappam flour. Check out my other easy Murukku recipes
Check out my other easy Murukku recipes
Arisi murukku recipe
Easy Instant rice flour murukku
Servings 12 murukku
Ingredients
- 1 cup Rice flour store-bought
- ½ tsp ajwain | omam
- ½ tsp cumin seeds
- ½ tsp sesame seeds
- 2 pinches asafoetida
- ¾ tbsp butter room temperature
- Salt as needed
- Water to make dough
- Oil for deep frying
Instructions
- In a wide bowl add the rice flour. I used store-bought rice flour, you can add homemade flour or idiyappam flour.
- Add the ajwain seeds, cumin seeds, sesame seeds, asafoetida, salt, and butter.
- Ensure the butter is at room temperature.
- Mix everything well.
- Add water little by little and make a soft non-sticky dough.
- Cover it always.
- I used thenkuzhal achu.
- Divide the dough into parts and put it inside the murukku press.
- Heat oil for deep frying and bring it to medium flame.
- Squeeze the murukku directly into the oil.
- You can squeeze it on the back of a ladle and gently transfer it to the oil.
- Do not overcrowd the pan.
- Once one side is done, gently flip to the next side.
- Cook till the sound of oil subsidies.
- Take out and drain the excess oil in a kitchen towel.
- Repeat this for the rest of the dough.
- Store the murukku in an airtight container.
- This stays good for 10 days in an airtight container.
Video
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Notes
Do not make the dough in a big batch in advance, it will change the colour of the murukku.
2. Also, it will alter the taste too.
3. You can add 1 tsp hot oil to the dough to get extra crispiness.
2. Also, it will alter the taste too.
3. You can add 1 tsp hot oil to the dough to get extra crispiness.
- In a wide bowl add the rice flour. I used store-bought rice flour, you can add homemade flour or idiyappam flour.
- Add the ajwain seeds, cumin seeds, sesame seeds, asafoetida, salt, and butter.
- Ensure the butter is at room temperature.
- Mix everything well.
- Add water little by little and make a soft non-sticky dough.
- Cover it always.
- I used thenkuzhal achu.
- Divide the dough into parts and put it inside the murukku press.
- Heat oil for deep frying and bring it to medium flame.
- Squeeze the murukku directly into the oil.
- You can squeeze it on the back of a ladle and gently transfer it to the oil.
- Do not overcrowd the pan.
- Once one side is done, gently flip to the next side.
- Cook till the sound of oil subsides.
- Take out and drain the excess oil in a kitchen towel.
- Repeat this for the rest of the dough.
- Store the murukku in an airtight container.
- This stays good for 10 days in an airtight container.
- Do not make the dough in a big batch in advance, it will change the color of the murukku.
- Also, it will alter the taste too.
- You can add 1 tsp hot oil to the dough to get extra crispiness.
