Murukku Recipe – Crispy Rice & Cashew Snacks for Tea Time

Last Updated on 4 months by Neha Deshmukh

Murukku Recipe – Crispy Rice & Cashew Snacks For Tea Time

Hey everyone! If you’ve ever spent an afternoon with a cup of chai and a plate of crunchy, savory snacks, you probably know the joy of a good murukku. These little spirals of goodness are the perfect accompaniment to a hot beverage, and honestly, I can’t imagine a festive season without them. I first made these when I was trying to recreate my grandmother’s recipe, and after a few tries (and a lot of perfectly imperfect spirals!), I finally got it just right. I’m so excited to share my version with you!

Why You’ll Love This Recipe

This murukku recipe is all about simple ingredients and maximum flavor. It’s surprisingly easy to make, even if you’ve never used a murukku press before. The combination of rice flour and cashew paste creates a wonderfully crisp and subtly sweet snack that’s totally addictive. Plus, it’s a fantastic way to impress your family and friends with a homemade treat!

Ingredients

Here’s what you’ll need to make these delightful murukkus:

• 1 cup rice flour (about 170g)
• 20 whole cashews (about 50g)
• 1 tablespoon ghee (about 15ml)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

• Rice Flour Type: I recommend using idli rice flour for the best texture. It gives a lovely crispness. You can find it at most Indian grocery stores. All-purpose flour won’t give you the same result, so stick with rice flour!
• Cashew Quality: Use good quality, whole cashews. They add a lovely richness and flavor. Don’t use roasted cashews, as they’ll affect the color and taste.
• Ghee – Clarified Butter: Ghee adds a beautiful aroma and flavor. It’s traditional, but you can substitute with vegetable oil if needed (see variations!).
• Regional Oil Preferences: In South India, groundnut oil is a popular choice for frying murukku. In North India, you’ll often find it fried in mustard oil. Feel free to use whatever you prefer – just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the cashews in hot water for about 15 minutes. This softens them up for blending.
2. Drain the soaked cashews and blend them into a super smooth paste. Add a tiny bit of water if needed, but keep it minimal.
3. In a mixing bowl, combine the rice flour, cashew paste, ghee, and salt.
4. Now, gradually add water, a little at a time, and start mixing. You want to form a smooth, non-sticky dough. It should be pliable but not too soft.
5. Grease the inside of your murukku press with a little oil, and fit it with the thenkuzhal (star-shaped) mould.
6. Fill the press with the dough. Don’t overfill it!
7. Heat the oil in a deep frying pan or kadai over medium heat. To test if it’s ready, drop a tiny piece of dough into the oil – it should sizzle and rise to the surface.
8. Press the dough directly into the hot oil in concentric circles. Be careful not to get too close to your hand!
9. Fry the murukkus until they turn golden brown and crispy. This usually takes about 2-3 minutes per batch.
10. Remove the murukkus from the oil and drain them on paper towels.
11. Once cooled, gently break the murukkus into smaller pieces.

Expert Tips

Here are a few things I’ve learned along the way:

• Dough Consistency is Key: The dough shouldn’t be too dry or too wet. If it’s too dry, the murukkus will break. If it’s too wet, they’ll absorb too much oil.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and they’ll burn. Too cold, and they’ll be soggy.
• Pressing Technique: Apply even pressure when pressing the dough. This will ensure uniform spirals.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with an equal amount of vegetable oil. It won’t have quite the same flavor, but it will still be delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you use pure rice flour.
• Spice Level – Adding Chili Powder: My friend loves a little kick, so I sometimes add ½ teaspoon of chili powder to the dough.
• Festival Adaptations – Diwali/Snack Box: These are perfect for Diwali or any festive snack box. You can even add a pinch of cumin powder for a more aromatic flavor.

Serving Suggestions

Murukku is best enjoyed with a hot cup of chai or coffee. It’s also a great snack to pack for picnics or road trips. Honestly, it’s good anytime, anywhere!

Storage Instructions

Store the cooled murukkus in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be tasty.

FAQs

Let’s answer some common questions:

• What type of rice flour works best for Murukku? Idli rice flour is the best choice for a crispy texture.
• Can I make the dough ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.
• How do I prevent the Murukku from breaking while frying? Make sure your dough isn’t too dry, and the oil temperature is just right.
• What is the ideal oil temperature for frying Murukku? Medium heat – you should see a gentle sizzle when you drop a tiny piece of dough into the oil.
• Can I use a different nut paste instead of cashew? You can try almond paste or even peanut paste, but the flavor will be different. Cashew paste gives the most authentic taste.