Cashew murukku, mundhiri murukku
Cashew murukku, mundhiri murukku is a crispy snack, with rice flour and cashews as main ingredients.
Servings: 30 mini murukku
- Rice flour / idiyappam flour - 1 cup
- Cashew nuts - 15
- Asafoetida / hing/ Perungayam - 1 generous pinch
- Sesame seeds - 1 & 1/2 tsp
- Salt - As needed
- Ghee/ melted butter - 1 tsp optional
- Oil - For deep frying
Grind cashew nuts with little water, smoothly. There shouldn’t be any cashew bits seen.
Place the rice flour, salt, asafoetida, sesame seeds, ghee in a mixing bowl. Add the ground cashew to it. Add enough water little by little and make a smooth dough without any cracks. Should not be sticky either.
Take a single holed star or this colver shaped plate in the murukku press. Fill the press with dough.
Press into small coils/ circles as shown in the picture. You can press in greased ladles (you may need a lot) or greased back of a plate, or even greased small flat plates. Heat oil in a kadai and when hot, drop these tiny murukkus carefully into oil. You can slide each one slowly along the sides of the kadai.
Cook in medium flame. Turn the murukku in between and cook until bubble ceases and shh… sound stops.Drain in paper towels and repeat to finish the dough.
My MIL even tried adding few badams reducing the cashews. 10 cashews and 5 soaked and peeled badam. It comes out good. You can do the same with any plate in the press – star or the regular thenkuzhal press.