Mundhiri Murukku is a variety of rice based murukkus where cashew nut is used as the liquid. This is quite a rich and tasty one to enjoy.
When I got exhausted with the many varieties I checked and against what I have posted, I decided that cashew murukku sounded very interesting.
This batch was done along with the other murukkus happened and it was the last one to get done. So you can imagine, I was totally exhausted and lack of idea really settled in very bad! On top, I felt I could make it richer by adding more butter and since it didn’t have any lentil in it, rolled out murukkus didn’t hold their shape and became bits.
However, taste wise there was no complain so you can add just enough butter to make sure your murukkus hold their shape. This is my pick for Day 5 in the BM#104 Sweets & Snacks, where for the week 3 I am doing a choice of my own with Rice based Traditional Snacks for Diwali. You can check out what Vada I have to share on Spice your Life!
Week 1 – Sweets (Indian Halwas)
Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Sweet Potato Halwa
Day 6 is Akhrot Ka Halwa
Week 2 – Snack from the same State (Rajasthan)
Day 1 is Rajasthani Mirchi Vada
Day 2 is Pudina Tikoni Paratdar Mathri
Day 3 is Matar Kachori
Day 4 is Rajasthani Methi Mathri
Day 5 is Pyaz ki Kachori
Day 6 is Kanji Wada
Week 3 – Snack of our choice (Rice based Traditional Snacks)
Day 1 is Kai Murukku
Day 2 is Sakinalu
Day 3 is Seepu Seedai
Day 4 is Aval Murukku
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Step By Step Pictures to make Mundhiri Murukku
Mundhiri Murukku | How to make Cashew Nut Murukku
1 cup Rice Flour
15 nos Cashew Nuts
A Pinch Asafoetida / Hing
2 tsp Sesame Seeds white
Salt to Taste
1 tsp Butter melted
Cooking Oil for deep frying
Soak the cashew nuts in little water for 10 to 15 mins. Grind to a smooth paste.
Take the homemade rice flour, salt, sesame seeds, butter, hing in a bowl.
Add this ground cashew milk. Next, slowly add water as required to make a smooth dough without any cracks.
Take the acchu and fill in the murukku maker.
Heat oil in a kadai and when the oil is hot, press it directly over the oil.
Cook on both sides, turn the murukku in between and cook until bubbles ceases.
Drain to a kitchen towel, repeat to complete the dough and once it cools down, stock in an airtight box.
- 1cup Rice Flour
- 15nos Cashew Nuts
- A Pinch Asafoetida / Hing
- 2tsp Sesame Seeds white
- Salt to taste
- 1tsp Butter melted
- Cooking Oil for deep frying
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
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