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    Home » Cashewnuts based recipes » Cashew murukku | Mundhiri murukku

    Cashew murukku | Mundhiri murukku

    October 10, 2022 By Vidya Srinivasan Leave a Comment

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    Jump to Recipe Jump to Video Print Recipe

    Cashew murukku | Mundhiri murukku | kaju chakli |munthiri murukku |  South Indian snack recipe| instant 10 mins murukku | Bakshanam | Murukku recipe | instant cashew nut chakli | How to prepare Murukku | cashew chakli | cashewnut murukku | murukku recipe  | cashew thenkuzhal murukku|  murukku recipe | Diwali snacks  | crispy Diwali murukku | 10 mins Diwali chakli | easy murukku recipe | rice flour chakli | how to make crispy chakli recipe | best instant chakli recipe | easy murukku recipe | Diwali bakhsanam | Diwali savory recipes | festival savory | karthigai recipes | gokulashtami quick snacks, tasty murukku recipes with step-by-step pictures and video recipe. Check out the cashew murukku recipe and if you like the video pls SUBSCRIBE to my channel. 

    Cashewnut murukku | kaju chakli | mundhiri murukku is a tasty savory snack recipe prepared with store-bought rice flour / Idiyappam flour / arisi maavu, cashews , and butter, hot oil. Easy instant 10 minutes chakli murukku recipe without any soaking. Perfect for Diwali snacks / after-school kids snacks

    Jump to:
    • Ingredients
    • Video
    • Can we use whole cashew flour instead of cashews?
    • Recipe card
    • Instructions


    Murukku - homemade snacks

    Murukku is a popular tea-time/coffee-time South Indian snack recipe.  Simple tasty crispy and crunchy snack recipes are also widely prepared during festive seasons like Diwali/ Deepavali, Ganesh Chaturthi, Krishna Jayanthi / gokulashtami / Janmashtami, karthigai, etc. This is one such no-fail murukku recipe. It is also a great after-school snack for kids and a good side when you run out of vegetables.

    Should I soak cashews?

    If you grind cashews along with rice flour; you need not soak cashews. Use a powerful mixie or blender

    why should I grind cashew along with rice flour?

    Cashews ooze out oil while grinding so always grind cashews along with rice flour to a fine powder then prepare murukku.

    Murukku maker for cashewnuts chakli

    To prepare a homemade chakli recipe, we need a murukku press (commonly known as murukku achu or  "Sev Sancha"). Traditionally it is made out of brass but nowadays stainless murukku achu is widely available. Outside India, murukku maker is available in Indian stores and on Amazon.com. Murukku achu comes with various attachments. To make kaju chakli I have used a one-star shape. You can use any press of your choice

    Can use cashew flour instead of cashews?

    Yes use 1/4 cup of tightly pressed cashew flour and prepare murukku

    Should I make rice flour at home for mundhiri mullu murukku?

    Traditionally murukku is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose fine rice flour for the best results. Idiyappam flour can also be used for murukku. Instant homemade crispy chakli without compromising on taste.

    Can I skip sesame seeds?

    I have used sesame seeds for extra flavor. Instead, you can use black sesame seeds, carom seeds, or cumin seeds according to your preference.

    Can I skip butter for thenkuzhal murukku?

    Little butter gives a nice texture and taste to the murukku thenkuzhal recipe. But if you are planning to make vegan murukku skip the butter and use 2 tablespoon hot oil instead of butter. I like butter flavor hence I add in my all savory like seedai, thattai, ribbon, Pottukadalai murukku. Avoid adding more butter as it will affect the murukku texture. Murukku might disintegrate.

    What should be the consistency of murukku dough?

    Tight dough makes it difficult to press through the mold, it will cause murukku to break while it is pressed through the achu. Also with too much water in the dough, chakli will absorb a lot of oil while frying also murukku won't retain the shape. Make the right consistency of pliable dough, crack-free, and non-sticky dough

    How to check if the oil is at the right temperature?

    Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.

    Shelf Life for cashew nut murukku

    Murukku stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the murukku cool completely then close with the lid. Avoid covering the murukku when it is hot

    Can I add chili powder?

    Traditionally murukku is prepared without chili powder to retain the color and taste. However, you can add fine chilli powder/ pepper powder according to your taste.

    Why murukku turns hard?

    Always make sure you fry murukku on low- medium heat. If murukku is not cooked it might turn hard. Little fat content (oil+ butter) helps for crispness so don't skip. If the dough cracks murukku might turn hard so make a nonstick dough.

    Why does murukku disintegrate in oil?

    for cashew murukku always press the murukku in a ladle ; let it set for 2 minutes then deep fry else murukku might disintegrate.

    In spite of pressing in the ladle, How to fix if murukku disintegrates in oil?

    Add little rice flour and knead the dough again then prepare murukku. Make non-sticky, no crack, pliable dough. If the dough cracks, sprinkle little water and knead else it will be difficult to press murukku.

    cashew chakli video recipe

    INDIAN SAVORY BAKSHANAM

    AFTER SCHOOL SNACKS IN TMF

    BAKED INDIAN SNACKS IN TMF

    FILTER COFFEE WITHOUT CHICORY

    Ingredients

    cashews 20

    Rice flour 1 cu

    Butter 1 tbsp

    white sesame seeds 1 tsp

    Oil 1 tbsp

    Generous asafoetida

    Required Salt

    Water as required

    How to make cashew nut murukku with step-by-step pictures

    • First Heat oil in a heavy-bottomed pan

    • Meanwhile, prepare the dough. Measure and take 1 cup of rice flour
    • Add cashews and 3 tablespoon of rice flour to a mixie jar; grind into a fine powder

    • Transfer to a wide mixing bowl

    • Add remaining rice flour, salt, sesame seeds, and asafoetida; mix well

    • Add softened butter and oil; mix well. rub and crumble the flour well between your hand

    • Gradually add water little by little until the dough comes together

    • grease your hands with oil and knead a pliable dough (smooth, crack-free, non-sticky dough)

    • Cover the dough with a damp cloth or damp kitchen towel
    • Furthermore, take a star-shaped press. you can use any press of your choice. fix them to the murukku maker
    • Grease the murukku maker with some oil. This prevents the dough from sticking to the mold

    • Furthermore, Grease ladle with little oil and set aside
    • Pinch a portion of the dough and roll it into a cylindrical shape out of dough and place the dough inside the maker

    • Furthermore, place the other part on top of it
    • Press murukku on greased ladles and leave it for 2 minutes

    • Make sure oil is hot enough by dropping a small piece of dough, it should come up in a few seconds

    • Carefully slide the ladle to the hot oil and remove the ladle after a few seconds 
    • Avoid crowding the oil. Based on the pan width fry 3 -4 murukku at a time
    • After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side

    • Once the sizzling sound stops, and the bubbles reduce carefully remove using a slotted ladle and drain the excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel

    • Press and keep the other batch of murukku on the ladle. After removing the fried murukku slide the batch. Repeat the same process for the entire dough

    Recipe card

    Cashew murukku

    10 mins savory snacks
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    Ingredients

    • 20 cashews
    • 1 cup Rice flour
    • 1 tablespoon Butter
    • 1 teaspoon white sesame seeds
    • 1 tablespoon Oil
    • Generous asafoetida
    • Required Salt
    • Water as required

    Instructions

    • First Heat oil in a heavy-bottomed pan
    • Meanwhile, prepare the dough. Measure and take 1 cup of rice flour
    • Add cashews and 3 tablespoon of rice flour to a mixie jar; grind into a fine powder
    • Transfer to a wide mixing bowl
    • Add remaining rice flour, salt, sesame seeds, and asafoetida; mix well
    • Add softened butter and oil; mix well. rub and crumble the flour well between your hand
    • Gradually add water little by little until the dough comes together
    • grease your hands with oil and knead a pliable dough (smooth, crack-free, non-sticky dough)
    • Cover the dough with a damp cloth or damp kitchen towel
    • Furthermore, take a star-shaped press. you can use any press of your choice. fix them to the murukku maker
    • Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
    • Furthermore, Grease ladle with little oil and set aside
    • Pinch a portion of the dough and roll it into a cylindrical shape out of dough and place the dough inside the maker
    • Furthermore, place the other part on top of it
    • Press murukku on greased ladles and leave it for 2 minutes
    • Make sure oil is hot enough by dropping a small piece of dough, it should come up in a few seconds
    • Carefully slide the ladle to the hot oil and remove the ladle after a few seconds
    • Avoid crowding the oil. Based on the pan width fry 3 -4 murukku at a time
    • After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side
    • Once the sizzling sound stops, and the bubbles reduce carefully remove using a slotted ladle and drain the excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
    • Press and keep the other batch of murukku on the ladle. After removing the fried murukku slide the batch. Repeat the same process for the entire dough

    Video

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    Notes

    1. While making murukku dough always add water gradually and knead the dough. Make a nonstick, crack-free - pliable dough
    2. You can use 1/4 cup of cashew flour instead of cashews
    3. If the dough cracks, it will be hard to press the murukku. Also, murukku might turn hard
    4.  for murukku to hold its shape I would recommend pressing the murukku on the ladle
    5. Preferably leave 2 minutes after pressing the murukku on the ladle and then fry, it holds the shape well
    6. Check the oil before frying the murukku, if the oil is extremely hot murukku will drink more oil
    7. Always keep enough oil to fry else murukku won't fry properly
    8. You can use black sesame seeds, cumin seeds, etc of your choice
    9. Carefully flip the murukku to avoid hot oil getting spilled
    10. Avoid adding extra oil/ butter to the dough as murukku will disintegrate will frying
    11. Always cover the murukku dough with a damp cloth to avoid drying
    12. If you are making a large quantity of murukku always prepare the dough in a smaller batch. The dough kept for long time results in a dark brown murukku
    13. I used the regular star press for  murukku, but you can use any press of your choice
    14. Always fill the murukku press with  ¾th of the dough
    15. Avoid crowding the oil for all the murukku to fry evenly fry 2 or 3 murukkus at a time
    16. Always drain the murukku in a paper towel and cool it down before transferring it to the airtight container
    17. If the murukku disintegrates in oil sprinkle little water and make a pliable dough
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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