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2 cups -
1 cup - moong dal flour
1/4 tsp - salt
Oil For Frying
1 cup - grated
1 ladle - water
1 tbsp -
How to Make Manoharam
Heat a pan and dry roast the moong dal.
Cool and grind into a fine powder.
Mix the rice flour and moong dal flour nicely along with the salt
Add water little by little, add ghee and knead it to a thick chappati dough.
Heat oil in pan, and with a thenkuzhal mould press 1 handful of dough into hot oil, in circular motion.
Deep fry till crispy and golden brown.
Measure the broken muruku - for 5 cups, use 1 cup of grated jaggery.
Heat jaggery with a little water and when it dissolves, strain it and remove the dust.
Again pour the jaggery in a pan and boil.
When the jaggery reaches a sticky consistency, add thin coconut pieces in the jaggery syrup and mix well
Add the murukku to the jaggery juice immediately and mix well using a spatula.
Recipe courtesy: Subbu's Kitchen
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.