Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.

This murukku is a good choice to make for festival times or even just for evening snack time. It does not take too much time and comes out tasty and flavourful. The cashew in the dough gives a richer taste and makes it stand out from other usual snacks we make at home.

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About Cashew Murukku

Cashew Murukku is a South Indian deep-fried snack with little twist from the normal version. 'Munthiri' in tamil means cashews so it is called munthiri murukku. Usually murukku is made with rice flour and simple spices, but here soaked cashews are grind to a paste and mixed with the flour.

It gives a nice buttery and nutty flavour which makes the murukku tastes rich. The cashew flavour always makes it feel rich and special. The cashew paste blends with rice flour very well and adds a natural sweetness. This makes it suitable for kids also as it is not very spicy.

You can try small variations like adding cumin seeds or even a pinch of chilli powder if you prefer spicier version. The shape can be made using thenkuzhal press or even star or flower press depending what you like. You can also make uthiri murukku (broken style) or swirled whole murukku. Both ways it tastes nice.

I usually make this murukku in small batch during weekends. Sometimes I pair it with tea in evening, and it always feels like a treat. It is also nice to prepare during festivals like Diwali to share with family and friends.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku

Cashew Murukku Video

Cashew Murukku Ingredients

• Rice flour - I have used store bought idiyappam flour, it gives crisp texture to murukku. You can also use homemade rice flour if you have, both works well.
• Cashews - I soaked cashews in hot water for 30 minutes so that it grinds easily to a smooth paste.
• Butter - I added butter at room temperature while mixing flour, it gives nice aroma and makes murukku taste good.
• Sesame seeds - Sesame seeds adds a nice crunch.
• Hing - Hing adds flavour adn aids in digestion.
• Oil - I used oil for deep frying, it should be hot enough so murukku cooks even, but not too smoking hot.
• Water - Water is used to make the dough.

How to make Cashew Murukku Recipe Step by Step

1.To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.

2.After 30 minutes grind it to a fine paste and set aside.

3.To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.

4.Mix this well first for butter to be evenly distributed.

5.Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.

6.Mix it well.

7.Add water little by little and mix well.

8.Gather to form a soft dough.

9.Form cylinders like this so that fitting into murukku press will be easy.

10.Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.

11.Fill in with dough.

12.Press to check.

10.Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.

11.You can press in butter paper or cloth too. Just slide in using a ladle to remove.

12.Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.

13.When bubbles and 'shh' sound stops and murukku turns golden drain and remove.

14.Repeat to finish.

Cashew murukku is ready!

Expert Tips

• Soak cashews well - I always soak cashews in hot water for at least 30 minutes. This makes it easy to grind smooth, otherwise the dough may get chunks.
• Make smooth dough - I add water little by little while mixing. It should be soft and non sticky. If it gets watery, sprinkle little rice flour. If it's hard, sprinkle little water.
• Choosing mould - You can either choose thenkuzhal or star or flower mould which best suits this murukku.
• Fry in right flame - I always keep the flame medium. If oil is too hot, murukku will turn brown fast but stay raw inside. If oil is too low, murukku will drink oil.
• Cover the dough - If I make in big batch, I always keep the dough covered with cloth so it does not dry and crack while pressing.

Serving and Storage

Serve this as evening snack along with evening drink or as a side snack for lunch during festivals. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays good for about a week and remains crisp.

FAQS

1.Can I skip cashews?

Yes, you can skip but then it becomes regular murukku. Cashews give rich and nutty taste.

2.Can I add spices?

Yes, you can add some cumin seeds or ajwain to the dough for a variation.

3.Which mould works best?

I usually use star or flower mould, you can use thenkuzhal mould too.

4.Can I make the dough earlier?

Better to make fresh, but if making large batch keep dough covered to avoid drying.

5.Is this suitable for kids?

Yes, it is mild and not spicy, kids will enjoy the nutty taste.

If you have any more questions about this Cashew Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Cashew Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Cashew Murukku Recipe (Mundhiri Murukku) appeared first on Sharmis Passions.

Millet Murukku is a healthy and crispy snack made by adding millet flour to regular rice flour and shaping using murukku press. It comes out golden and delicious and tastes just as good as regular murukku. It has mild nutty flavour from millet. Millet Murukku savours the celebration of people who are on diet without adding much of calories.

This is usually made for people on diet or who want healthier snack. It makes a nice treat without adding much calories like regular murukku. It feels light and crispy and can stay stored for many days. It is perfect for tea time or quick snack at home.

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About Millet Murukku

Millet Murukku is made using a mix of millet flour, rice flour and fried gram powder. Millet or thinai flour gives deep brown colour and very unique earthy and nutty taste. Rice flour gives crispness and fried gram dal adds mild soft bite inside. It is spiced with red chilli powder and ajwain for some aromatic touch.

The texture is light, crispy, and don't feel too oily also. It is a good variation to regular murukku we usually make with rice flour alone. This one feels little more nutritious and wholesome. Even butter added helps give nice crisp texture without making it hard. You can even use oil instead if you want to skip butter.

There are small variations you can try with this recipe. Some people add more chilli powder for extra spice. Few even add cumin seeds for different flavour. You can make it plain or adjust spice level based on what you like. It is a flexible recipe which you can customize based on your preference.

I usually make thinai murukku for healthy snack for my family. Instead of making regular murukku again, this feel like different idea to try. My family enjoys it because it stays fresh and crispy for many days.

Similar Recipes

• Butter Murukku Recipe
• Potato Murukku Recipe
• Wheat Flour Murukku Recipe
• Ragi Murukku | Finger Millet Murukku
• Millet Pongal Recipe

Millet Murukku Ingredients

• Thinai Flour - I used thinai flour which is foxtail millet flour as main ingredient. It is highly nutritious and gives mild nutty flavour to murukku.
• Fried Gram - I used fried gram powder which adds crunch and richness. Gram flour blends well with flours for good texture.
• Rice Flour - I used rice flour mixed with millet flour for the right consistency. It helps bind dough and makes it easier to shape.
• Butter - I used soft butter at room temperature. It helps in binding and makes murukku crisp but not hard. You can replace with hot oil also if you don't want to use butter.
• Red chilli powder - This gives a mild spiciness. I used for my taste but you can adjust more or less based on your taste. It's enough to add flavor without making it very spicy.
• Ajwain - I added ajwain for aromatic flavour and aid digestion. It blends well with other spices.

How to make Millet Murukku Step by Step

1.Take fried gram dal in a mixer and powder it. To a sieve add thinai flour,rice flour to it.

2.Add powdered fried gram dal flour too. Sieve it well in a mixing bowl, discard the coarse mixture.

3.To the sieved flour, add ajwain,red chilli powder,butter and required salt. Crumble it well with your fingers.

4.Crumble well so that all the ingredients are evenly distributed. Now add water little by little to the flour and gather together to form a soft non-sticky dough.

5.Grease the murukku press with oil, fill it with dough. Press in 2 ladles and keep it ready. Heat oil in a kadai, check by adding a pinch of dough if it rises immediately then oil is ready. Flip over the murukku from the ladle gently, cook in low medium flame.

6.When bubbles ceases and it turns golden brown then remove and drain in a tissue paper.

Cool down completely then store in a dry airtight container.

Expert Tips

• Powder the Gram - I powder fried gram dal fine in the mixer. This helps it mix evenly with flour.
• Sieve the Flour - I sieve all flours together and discard coarse particles. This makes dough smooth and helps murukku shape nicely.
• Crumble Well - I crumble all ingredients with my fingers so that they are evenly distributed. This helps all flavours spread evenly in each murukku.
• Dough Consistency - I add water little by little to make soft non-sticky dough. Dough should come together easily without being wet.
• Oil Temperature - I test oil by dropping small pinch of dough. If it rises immediately to top, oil is ready for frying.
• Fry on Low Medium Flame - I fry on low to medium flame so murukku cook inside and outside evenly. High heat will burn it before it cook inside properly.
• Check for Doneness - I fry until bubbles stop and murukku turn golden brown. This indicate it cooked perfectly and crispy inside.

Serving and Storage 

Serve Thinai Murukku with hot chai or coffee in the evenings. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays crisp for 2 to 3 weeks.

FAQS

1. Can I fry many murukkus at a time?

You can fry 3 to 4 murukkus at time depending on size of your kadai.

2. Why is my murukku not crispy?

This happen when oil is not hot enough or you fry on high heat. Use correct temperature and fry on low medium flame.

3. Can I use only thinai flour?

No, it won't hold shape and turns chewy.

4.  Can I bake this murukku?

No, baking may turn it dry and hard. This is best when deep fried.

5. Can I use ghee replacing butter?

Yes, you can use ghee, it adds nice flavor.

If you have any more questions about this Millet Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Millet Murukku Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Onion Murukku is a crunchy, spicy murukku made by blending onion and chilli flavour in the making of regular murukku. It is commonly made at home for festivals and much healthier compared to packed snacks from store. Using small onion brings better flavour than big onion.

The flavour of small onions in this murukku is really good and makes it taste completely different from regular murukku. Once the dough comes together, you need to press and fry them quickly. It stays crisp for several days without losing that fresh taste. 

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About Onion Murukku

Onion Murukku is a flavourful variation to regular murukku. When you grind small onions into a paste, they have a mild, sweet flavour that blend beautifully with rice flour and urad dal flour. This combination give it a unique taste that make this snack stand out.

This murukku breaks easily since the dough is light and airy. It has golden brown colour, from frying at right temperature, and the texture is more delicate than plain murukku with onion paste. You get nice crunch outside but it is not heavy at all.

You can adjust spice level based on taste preference, some like more chillies and some prefer less heat. Also getting the right dough consistency is important, if too dry it is hard to press through the maker, if too wet it won't crisp up properly.

I wanted to try this for long time and every time I make it my family enjoy it too because flavour so fresh and nothing like store bought snack.

Similar Recipes

• Butter Murukku Recipe
• Potato Murukku Recipe
• Wheat Flour Murukku Recipe
• Ragi Murukku | Finger Millet Murukku
• Rava Murukku

Onion Murukku Video

Onion Murukku Ingredients

• Rice Flour - I use rice flour as the base for light, crispy texture. It combines well with urad dal flour to give right texture when frying.
• Urad Dal Flour - This helps dough stay together and also add nice flavour. Urad dal flour is needed for binding everything.
• Small Onions - The flavour of small onion is really good in this murukku, so I strongly recommend small onion only. Big onion won't give same taste so choose small ones.
• Red Chillies - I grind red chillies with onion to add spice and flavour. Amount depend son how spicy you like your murukku to be.
• Sesame Seeds - I add these for crunch and flavour that spread throughout. They make each bite taste better.
• Melted Butter - Butter give richness to dough and make murukku taste more flavourful.
• Hot Oil - I add hot oil because it helps murukku come out crispy. This makes big difference in final texture.
• Hing - Just a pinch of hing for flavour and digestion help. Don't add too much.
• Salt - Season to your preference. Salt bring out flavour of all ingredients.
• Water - Add gradually to get smooth dough. You need just enough so it is not too dry or too wet.

How to make Onion Murukku Step by Step

1.To a mixer jar add onion and red chillies grind it to a paste with little water. To a mixing bowl add rice flour,urad dal flour, sesame seeds, butter, oil and onion chilli paste.

2.Mix it well first then add water little by little. Gather to form a dough.

3.Gather to form a smooth dough. Grease the murukku maker with oil, place a star shaped murukku disc. You can use regular murukku plate too. Fill the murukku press with dough.

4.Heat oil in a kadai, when oil is hot enough press the murukku directly in hot oil. Let it cook for few seconds. Fry in low medium flame.

5.Flip over and cook till golden brown on both sides. When the bubbles ceases its done. Drain in tissue paper. Repeat to finish the dough.

After cooling down store in airtight dry container.

Expert Tips

• Grinding Onion - I grind onion and red chillies together to a paste with little water. Grinding them together helps flavour blend nicely.
• Mixing Dough - Add all dry ingredients first, then add onion chilli paste and mix well. Only after that add water little by little.
• Getting Dough Right - Dough should be smooth enough to press through murukku maker but not too loose. This takes little practice to get right.
• Oil for Mould - I make sure to grease murukku maker properly with oil. This help sdough slide out easy when you press.
• Check Oil Heat - When you press murukku into oil, it should sizzle immediately. If oil not hot enough, murukku absorb oil and become heavy.
• Cook Both Sides - Press in hot oil for few seconds, then flip and cook till golden brown on other side. Don't leave one side too long or it burn.
• Spiciness - Adjust amount of red chillies based on your spice preference. 

Serving and Storage

Serve Onion Murukku once it cools down a bit because thats when the flavour is best and texture is crisp. After completely cooling you can eat at room temperature too. Drain on tissue paper right after frying so excess oil come off, then store in dry airtight container. It stays good for several days as long as you keep away from moisture.

FAQS

1.Why must I use small onion?

Small onion has mild, sweet flavour that blends perfectly with murukku. 

2.How do I make it less spicy?

You can reduce red chillies. Just start with less and taste, then add more if you want more heat.

3.Why is my murukku so oily?

If the oil is not hot enough, make sure oil is hot enough that it sizzles when frying murukku. If the dough is too loose also the murukku drinks oil.

4.Can I store it longer?

Store in airtight dry container and it stays good for several days. If it starts to soften, you can't make it crispy again so better to eat within few days.

5.How crispy should it be?

It should break easily when you bite and sound crispy. If it too soft then oil was not hot enough, if too hard then you cooked too long.

If you have any more questions about this Onion Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Onion Murukku Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Besan Flour Murukku is a crispy, savoury snack made by pressing besan and rice flour dough through a murukku mould into hot oil and frying it. It has a blend of taste that is different and special. Besan Flour Murukku is a must try at home for Diwali and other festivals

This can be made easily and you get a batch of crispy, flavourful murukku. The best part is making it fresh at home means you know exactly what going into your snack without any preservative. Homemade murukku always taste better and stayd crispy for couple of days when stored properly.

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About Besan Flour Murukku

Besan Flour Murukku is a savoury snack made with two types of flour, besan flour gives mild flavour and texture, and the rice flour makes it light and crispy when frying. The combination of both flour brings perfect balance that makes this murukku different from regular one.

The texture is crispy and crunchy when you bite it the murukku break easily and taste light not heavy. It has golden brown colour when fried properly, and it has nice texture from the sesame seeds add throughout. It stays crispy for couple of days when you store it in airtight container, which is great for making ahead for festival.

The dough needs to be smooth and right consistency to press through the mould properly, not too dry and not too wet. Getting the right dough consistency is key to making good murukku, if it is too crumbly add little water and if too loose add flour.

I usually make this on festivals and my family love it because it taste so different from store bought snack. Making a batch for festivals become tradition and everyone ask for it because it crispy and fresh from home.

Similar Recipes

• Butter Murukku Recipe
• Onion Murukku
• Potato Murukku Recipe
• Wheat Flour Murukku Recipe
• Besan Ladoo Recipe (Besan Laddu)

Besan Flour Murukku Ingredients

• Besan Flour - I use besan flour as the base and it gives mild flavour to murukku. It combine well with rice flour to make light snack.
• Rice Flour - I use rice flour to make murukku light and crispy when frying. Rice flour help give nice texture and crunch.
• Butter - I add butter for richness and flavour to the dough. It make murukku taste better and add nice taste.
• Hot Oil - I add hot oil to the dough and rub well so butter spread evenly. Hot oil important for making dough smooth and easy to press.
• Sesame Seeds - I add sesame seeds for flavour and crunch throughout murukku. It add nice taste and texture.
• Salt - I add salt for seasoning and you can adjust to taste. Salt bring out flavour of the flour.
• Water - I add water little by little to make smooth dough. Don't add too much water at once, add gradually.
• Oil - I use oil for deep frying and it should be hot but not smoking. Right oil temperature important for crispy murukku.

How to make Besan Murukku Step by Step

1.Measure both the flours and add it to sieve. Sieve well.

2.Mix it with a spoon then add butter, salt, sesame seeds.

3.Add hot oil to it and rub well for butter to spread evenly in the flour.

4.Now add water little by little. Mix well and gather together.

5.Gather to form a smooth non sticky dough like this. Grease the murukku mould with oil, fill the dough till ¾ th of the mould.

6.Start pressing in a ladle.You can keep 2 ladles and press so that you can alternate while frying. Heat oil in a kadai.Gently tap the ladle so that the murukku falls into preheated oil. Fry in low medium flame

7.Deep fry till golden brown or until the shh sound stops. Drain in tissue paper. Likewise repeat to finish the dough. Drain in tissue paper and then store.

Crispy flavorful murukku ready for teatime.

Expert Tips

• Sieve Flour Well - I sieve both the flour together to remove lumps and make them light. Sieving helps flour incorporate better with other ingredient.
• Rub Butter - I add hot oil and rub well so butter spread evenly in the flour. Even distribution of butter is for uniform taste.
• Dough Consistency - I mix well and gather to form smooth non sticky dough. If the dough is too crumbly then sprinkle little more water, if too loose then add flour.
• Right Oil Temperature - I heat oil in the kadai until hot but not smoking. Oil temperature is important because if too hot murukku burn and if too cool it become oily.
• Gentle Press - I start pressing the dough in ladle gently into preheated oil, it fall into oil on its own. You can keep 2 ladles and press so you alternate while frying.
• Fry Till Golden - I deep fry till golden brown or until the sizzle sound stop. 

Serving and Storage

Serve Besan Flour Murukku hot or at room temperature with tea or as snack anytime. You can serve immediately after frying or after it cool down completely. Drain on tissue paper to remove excess oil, then store in airtight container and it stay crispy for couple of days. Keep away from moisture because that make them soft.

FAQS

1.How do I know murukku is crispy?

Murukku is crispy when it golden brown and sound stop, which mean water evaporate and it become crunchy inside.

2.Why does my murukku come out oily?

Oil temperature not right or you frying too long make it oily. Heat oil properly and fry just till golden, don't fry extra.

3.Can I make dough ahead?

You can first make the dough in morning and fry in the evening, but it is better to fry fresh. 

4.How long they stay fresh?

This murukku just stay crispy for a week if stored properly in an airtight container.

5.Can I adjust seasoning?

Yes you can simply add more salt or sesame seeds based on preference. 

If you have any more questions about this Besan Flour Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Besan Flour Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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