Crunchy Manapparai Murukku with Roasted Peanut Candy

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Tamil Nadu snack featuring crisp, spiral-shaped murukku paired with sweet, roasted peanut candy for a balanced treat. This Indian-inspired recipe, ready in about 50 minutes, turns rice flour, urad dal flour, butter into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Indian cuisine 320 cal/serving

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Ingredients

2 cups rice flour
1/2 cup urad dal flour
2 tbsp butter
1/4 tsp asafoetida (hing)
1 tsp salt
3/4 cup water
1 cup peanuts
3/4 cup jaggery
1/2 tsp cardamom powder
as needed oil for deep frying

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Instructions

Step 1: To prepare the murukku dough, combine 2 cups rice flour, 1/2 cup urad dal flour, 2 tbsp melted butter, 1/4 tsp asafoetida, and 1 tsp salt in a large bowl. Gradually add 3/4 cup water, mixing with your hands until a soft, non-sticky dough forms. Set aside for 15 minutes.
Step 2: Heat oil in a deep pan over medium heat (around 350°F). Fill a murukku press fitted with a star-shaped nozzle with the dough. Press spirals directly into the hot oil, frying 3-4 at a time for 2-3 minutes each side until golden and crisp. Drain on paper towels.
Step 3: For the peanut candy, roast 1 cup peanuts in a dry pan over medium heat for 5 minutes until fragrant and slightly browned. Set aside.
Step 4: In a separate pan, melt 3/4 cup jaggery with 2 tbsp water over medium heat, stirring until it reaches a thick syrup stage (about 8 minutes). Quickly stir in roasted peanuts and 1/2 tsp cardamom powder, spreading the mixture on a greased sheet to cool and harden for 1 hour before breaking into pieces.