Manapparai Murukku Machine
MANAPPARAI MURUKKU

Machines

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Machines Details

Specifications of single nozzle:

  • Production- 500-700 pcs (6-8 Kg/hour)
  • Supply- 1 phase supply (domestic supply 230V AC)
  • Power- 0.5 hp
  • Size (inches) - 20x30x26
  • Machine Weight - 38 Kg
  • Material - Food grade Stainless steel 304 (SS304)
  • Warranty - 1 Year
  • Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
  • Delivery- Domestic and International

Specifications of four nozzle:

  • Production- 1800-2000 pcs (20-22 Kg/hour)
  • Supply- 1 phase supply (domestic supply 230V AC)
  • Power- 1 hp
  • Size (inches) - 30x30x26
  • Machine Weight - 75 Kg
  • Material - Food grade Stainless steel 304 (SS304)
  • Warranty - 1 Year
  • Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
  • Delivery- Domestic and International

Ingredients

  • 2 cups Rice flour
  • 2 to 3 tablespoons Butter, melted
  • 2 teaspoons Sesame seeds
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Ajwain (omam)
  • 1/4 teaspoon Asafoetida
  • Salt, to taste
  • Oil, for deep frying

Instructions

  1. In a mixing bowl, combine the rice flour, sesame seeds, cumin seeds, ajwain, asafoetida, and salt.
  2. Add melted butter to the dry ingredients and mix well to incorporate. The butter adds flavor and crunchiness to the murukku.
  3. Gradually add water little by little to the mixture to form a soft, crack-free dough. The dough should be pliable and easy to work with.
  4. Take a murukku press with a clover-shaped holed plate. Fill the press with the prepared dough.
  5. Heat oil in a kadai for deep frying. Once the oil is hot, lower the flame.
  6. Squeeze the murukku over a ladle or flat spatula, forming spiral patterns. This helps in creating the unique shape and texture of the murukku.
  7. Gently slide the squeezed murukku into the hot oil. Fry on both sides until they turn a slight golden color. Avoid letting them become too dark.
  8. Once the murukku is slightly golden, drain them from the oil and set them aside.
  9. Allow the oil to become hot again. Refry the cooled murukku in low flame. This double frying process is essential to achieve the desired crispness.
  10. When the murukku turns golden and crispy, remove them from the oil and drain on paper towels.

 

Notes and Tips

  • After the first fry, the murukku won't be very crisp. It's during the second fry that they become super crisp.
  • Stick to the recommended amount of butter (2-3 tablespoons). You can also use hot oil instead of butter.
  • During the second frying, the murukku may not bubble immediately upon adding to the oil. It takes a few seconds for the bubbles to appear. Maintain a low to medium flame and ensure the murukku doesn't change color too much.

Conclusion

In conclusion, the CBROZ cutting-edge Manapparai Murukku Machine heralds a significant leap in your production capabilities, poised to multiply your production rate manifold compared to manual Manapparai Murukku preparation. Its remarkable automation and advanced technology not only promise enhanced productivity but also ensure consistency and precision in Manapparai Murukku production. By incorporating the CBROZ machine into your business, we position you 10 steps ahead of the competition in the industry, ready to achieve unprecedented levels of success and competitiveness in delivering delicious Manapparai Murukku to your customers.