- Rice flour / Idiyappam Flour- 1 cup
- Cashew nut – 20 whole cashews(around 1/4 cup)
- Ghee – 1 tbsp(in room temperature)
- Salt – for taste
- Oil – for deep frying
- Measure cashews and soak it in hot water for at least 15mins.
- Grind it well in a mixer grinder. Make it into a fine paste.
- In a mixing bowl take rice flour, add cashew paste, ghee and required salt.
- Mix well with your hands.
- Now add water little by little.
- Gather together to form a smooth non-sticky dough.
- Grease the murukku press with oil, butter or ghee.
- Now fill the murukku press with dough.
- Heat oil in a kadai.
- Press the dough in concentric circles directly in oil. Do not overcrowd. Else, press murukku on ladle and drop it in the oil.
- Turn and cook till slightly golden.
- Once the sound ceases, remove them and drain in the tissue paper.
- Allow it to cool. Break it roughly or you can keep them as a whole murukku too.
- Serve with tea.
- Regulate the flame and cook, do not cook in high flame.
- Store bought Idiyappam Flour or homemade rice flour can be used.
- You can add 1/4 tsp sesame or cumin seeds for extra flavour.
- You can add 1/4 tsp chilli powder if you prefer.
- Measure ghee in room temperature, no need to melt it.
- If you are making in larger quantity keep the dough closed to avoid from drying.
- If the dough becomes too watery adjust by dusting little rice flour if it is too tight sprinkle little water and mix to get the perfect dough.
- You can either make swirl murukku or uthiri murukku as per your preference.