In a way, i find it easy to make than the other varieties, 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.
1 cup Rice flour, i used store-bought idiyappam flour
12-15 nos cashewnuts
1/2 cup of water
a pinch of ajwain seeds
2 pinches of asafoetida
1/2 tsp cumin/jeera seeds
1 tsp white sesame seeds
1 tsp ghee/clarified butter
1/2 tsp -3/4 tsp salt
Oil for deep frying
- Soak cashew-nuts in water for 15 minutes. Drain and grind them to a fine paste along with a pinch of ajwain, using 1/4 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 1/4 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.