CASHEW MURUKKU BITES/முந்திரி முறுக்கு

 

Cashew murukku is one of the most addictive snacks in our region.  This is made almost all the regions of South India. This is made with raw rice flour and cashews. This delicacy can be made during festival time of Diwali, Karthigai deepam, Kogulashtami, Ganesh chathurthi etc. Or you can have it in any day

 

You can add butter or ghee forgetting an extra brittle texture. 

This is a perfect snack in the rainy evenings with a cup of hot tea or coffee.

This is also an ideal snack for long road trips and picnics as well.

Hassle free snack!

Easy to make snack!

Super easy and protein rich snack!

Gluten free snack!

How to make this irresistible snack?

Lets see..

Ingredients we need:

Whole Cashewnuts 50 gm

Raw rice flour store-bought: 200 gm

Rock salt powder 1/2 tsp

Pepper powder 1/2 tsp

Red chilly powder 1/2 tsp

Desi ghee 3 tsp+1 tsp

Water 3/4 cup to be added little by little.

Ajwain seeds 1/2 tsp

Cold-pressed Groundnut oil 400 ml to deep-fry

Procedure:

Grind dry cashew nuts to a coarse texture

In a dry mixing bowl, add Raw rice flour, Cashew nuts powder, Rock salt powder, Ajwain seeds, 3 tsp of Desi ghee, pepper powder, Red chilly powder.

Mix the dry ingredients well.

Add water little by little and knead to combine all the ingredients together.

Knead until the dough becomes non-sticky and soft.

Add one more tsp of  Desi ghee and knead again to get smooth dough.

Fit star hole disc in Murukku press and fill the press with a dough 3/4 th level of the press.

Cover it tightly.

Heat the Cold-pressed Groundnut oil 400 ml on medium flame.

Throw a goose berry sized tamarind to prevent the overflow of oil.

Allow Tamarind frying in the oil.

Throw a tiny piece of dough to check the temperature of the oil.

If it rises up immediately, the oil gets ready to deep fry.

Squeeze the dough gently by holding the press above the hot oil.

Do refer the video for the entire instructions given above.

Maintain the medium flame through the whole process of deep-frying.

Allow deep-frying until the oil bubbles subside and murukku fried golden brown.

Drain the oil by holding the slotted spoon for a while and take out the murukkus.

Place them on a tissue paper or dry plate.

Three or four batches out of the given quantity of ingredients.

Serve them with hot tea.

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