Cashew murukku, aka munthiri murukku, a crispy savory south-Indian snack. A crispy rice flour and cashew snack made during festivities.

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.

Coming to the snacks, Appa loves Ompodi | Plain Sev, so that is a must in the list of Diwali Snacks. Apart from ompodi , there is Ribbon murukku and mullu murukku.

My husband loves sweets, Rava ladoo and besan ladoo is everyone's favorite, so that will also be in the list.

If you are someone looking for sweets that doesn't have white sugar, then check this post below.

Diwali Sweets - Naturally Sweetened

A small collection of Diwali sweets, using naturally sweetened ingredients like dates/dried figs/jaggery.

Check out this recipe

Check how to make Easy Cashew Candy

Murukku Love

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.

Potato Murukku | Thenkuzhal Murukku using potato

Potato Murukku, easy diwali snack made with rice flour and potatoes. Potato murukku is also an easy evening snack that can be made quickly.

Check out this recipe

How to make Rose Flavored Laddos

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.

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FAQ's

Can I use Cashewnut powder instead of soaking and grinding cashews?

Yes, you can . Use ¼ -⅓ cup of cashew powder instead of raw cashewnuts in the recipe.

What is the shelf life of the Cashew Murukku?

When stored properly in an air-tight container the murukku should stay good for 10-15 days on the kitchen counter.

Can I make this Vegan?

Yes, use same amount of hot oil instead of the ghee given in the recipe.

Cashew Murukku | Munthiri Murukku | Savory Snack

Cashew murukku, aka munthiri murukku, a crispy savory south-Indian snack. A Crispy rice flour and cashew snack made during festivities.

4.99 from 56 votes

Print Pin Rate

Course: Snack

Cuisine: Festival Recipes, Indian

Keyword: Diwali murukku, Diwali snack, How to make murukku, Mundhiri murukku, quick and easy diwali snack, rice flour murukku

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: Murukku

Calories: 241kcal

Equipment

Murukku press with thenkuzhal mould
Deep pan for frying

Ingredients

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

Instructions

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.

Nutrition

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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