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cashew murukku

Cashew Murukku

Cashew Murukku is a delicious twist to the famous South Indian snack made with rice flour and cashews. Perfect as an anytime snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 30

Ingredients
  

  • 20 Cashew
  • ¼ Cup Water + more as needed
  • 1 Cup Rice flour | Idiyappam Flour
  • 1 Tbsp Ghee
  • ¾ tsp Salt (adjust per taste)
  • ⅛ tsp Asafoetida
  • Oil - for frying

Instructions
 

  • First soak the cashews in water for about 10 mins. Then grind the cashews along with the water to make a smooth paste.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-1.jpg" alt="murukku" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-2.jpg" alt="murukku" width="48%" />
  • Meanwhile, add all the remaining ingredients (except oil), to a large mixing bowl. Add the ground cashew paste to the mixing bowl. Mix well. Then sprinkle a little bit of water, as needed, to make a soft and smooth dough. The dough should not be too thick or too thin.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-3.jpg" alt="murukku" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-4.jpg" alt="murukku" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-5.jpg" alt="murukku" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-6.jpg" alt="murukku" width="48%" />
  • Heat the oil in a kadai for frying. Take a little portion of the dough into a greased murukku press. Press and form the murukku shapes onto a parchment paper. Use your finger to gently press the loose end together.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-7.jpg" alt="murukku" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-8.jpg" alt="murukku" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-71.jpg" alt="murukku" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-81.jpg" alt="murukku" width="48%" />
  • Transfer the murukku dough carefully from the parchment paper to the oil. Fry the murukku in batches and in medium flame until slightly golden and the bubbles subside. Remove the murukku from oil and drain excess oil on a paper napkin.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-9.jpg" alt="murukku" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cmurukku-10.jpg" alt="murukku" width="48%" />
  • Serve immediately or store in an airtight container for later use.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cashew-murukku-1.jpg" alt="cashew murukku" width="100%" />

Notes | FAQ

- The dough should not be too dry with cracks. The murukku will break while frying. Also, the dough should not be thin or sticky, the murukku will not retain the shape or absorb more oil while frying.
- Unlike other murukku's, this murukku should be slightly lighter in color while frying, to ensure best flavor.
- Vegans can use melted vegan butter or oil in place of ghee. However flavor and texture of the murukku would differ.