Cashew murukku, aka munthiri murukku, a crispy savory south-Indian snack. A crispy rice flour and cashew snack made during festivities.
Murukku | Murukku for Diwali | Deepavali Snack | Savory snack | Munthiri murukku | Murukku with cashews | How to make Murukku | Deepavali Festival snack | Murukku Recipe without urad dal powder
Deepavali Bhakshanam | Diwali Snack
In my Mullu murukku post i have shared how nostalgic is Diwali for us. Especially making of Deepavali snacks. Amma being a working women, would start preps 10 days ahead so she can make all that in her list.
Even before i start my sweets and snacks for the festival, i make preps for Diwali Marundhu, a traditional concoction made especially for Diwali. An aromatic mixture of herbs boiled with jaggery. Which helps to strengthen the immunity for the seasonal change that happens during this period.
If you are someone looking for sweets that doesn't have white sugar, then check this post below.
Check how to make Easy Cashew Candy
We are a big fan of murukku. Appa would bring Thenkuzhal from Grand sweets for the kids. Both the kiddos, enjoy this crunchy snack as their evening tiffen, or sometimes they nibble whenever they feel like eating something.
This cashewnut murukku, is pretty easy to make as it needs just rice flour and cashew paste and no other dal powder to make it.
In a way, i find it easy to make murukku than any other snack, you can call me lazy for that. The color of the muruku is half-white. Keep the flame medium, so the murukku doesn't overcook and loses that pretty white color.
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Ingredients to make Mundiri Murukku
Ok, now coming to the recipe of this irresistible snack, I make them in batches, about 1 cup every time. So, here is the list of ingredients I use for making a batch
- Rice flour, the main hero ingredient for all deep fried Diwali snack is Rice flour. I use store bought rice flour only. Make sure you use the fine variety, usually the idiyappam flour.
- Cashews : Cashew here is the substitute for the dal powder normally used to make the murukku. It adds a nice melt in mouth texture to the murukku.
- Spices : Apart from salt and hing/asafetida, I add cumin and white sesame seeds to the murukku. Some even add chilli powder or even garlic to the murukku. Though these spices are personal choices, I love when it is kept to basic.
- Fat : Ghee/butter for fat in the murukku dough and oil for deep frying the Murukku.
Yes, you can . Use ¼ -⅓ cup of cashew powder instead of raw cashewnuts in the recipe.
When stored properly in an air-tight container the murukku should stay good for 10-15 days on the kitchen counter.
Yes, use same amount of hot oil instead of the ghee given in the recipe.
Cashew Murukku | Munthiri Murukku | Savory Snack
- Murukku press with thenkuzhal mould
- Deep pan for frying
- 1 cup rice flour i used store-bought idiyappam flour
- 12-15 cashewnuts
- ½ cup of water
- ¼ teaspoon ajwain seeds
- ¼ teaspoon asafoetida
- ½ teaspoon cumin/jeera seeds
- 1 teaspoon white sesame seeds
- 1 teaspoon ghee/clarified butter
- ¾ teaspoon salt
- Oil for deep frying
- Soak cashew-nuts in water for 15 minutes. Drain and grind them to a fine paste along with ajwain, using ¼ cup of water.
- Take rice flour, salt, hing, white sesame seeds, cumin/jeera seeds in a wide bowl. Whisk well to combine
- To this bowl add ghee, followed by ground cashewnut paste. Add another ¼ cup of water along with it and knead a soft, supple dough
- Heat a heavy bottom pan with oil for deep-frying the murukku. Use the muruku press, with round holes in the shape of triangle.
- Divide the dough into 3 equal portions. Press small muruku on a flat surface, in my case i used my silicon mat, which is easy to remove the muruku.
- Once the oil is hot, drop 3 to 4 muruku's at a time and fry until the sizzle ceases. Keep the flame medium. Too high, will make the muruku dark brown and too low will not yield crispy muruku.
- So keep the flame in medium, do not crowd the pan, add 3 or 4 at a time, after 30 seconds, try to turn them usign a slotted spoon, let it cook until the sizzle ceases.
- Remove it using a slotted spoon and drain it on a paper towel. Once it cools, keep it in an air-tight container and enjoy it with your evening cup of coffee/tea.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.