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Thursday, August 14, 2014

I had this recipe from last year Diwali itself. My MIL told this recipe after seeing it in a cookery show. But could not post it. But this is the perfect time for posting these cute tiny murukkus for Janmashtami 2014. Kutti kutti murukku for kutti Krishnar. I have seen this Chinna chinna murukku in Sri krishna sweets. So this one is inspired from it. My MIL told to try as chinna chinna kai murukku, but I made it in murukku press itself. Kids would love this too as they are looking cute. I had fun making this murukku. Do try it for your family. It is easy, comes out light and crispy, golden in colour too, with simple ingredients at home!

Mundhiri murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 25 mins    Makes: 30 mini murukkus


Rice flour / idiyappam flour - 1 cup

Cashew nuts - 15

Asafoetida / hing/ Perungayam - 1 generous pinch

Sesame seeds - 1 & 1/2 tsp

Salt - As needed

Ghee/ melted butter - 1 tsp (optional)

Oil - For deep frying


  1. Grind cashew nuts with little water, smoothly. There shouldn’t be any cashew bits seen.
  2. 1-grind
  3. Place the rice flour, salt, asafoetida, sesame seeds, ghee in a mixing bowl. Add the ground cashew to it. Add enough water little by little and make a smooth dough without any cracks. Should not be sticky either.
  4. 2-dough
  5. Take a single holed star or this colver shaped plate in the murukku press. Fill the press with dough.
  6. 3-press
  7. Press into small coils/ circles as shown in the picture. You can press in greased ladles (you may need a lot) or greased back of a plate, or even greased small flat plates.  Heat oil in a kadai and when hot, drop these tiny murukkus carefully into oil. You can slide each one slowly along the sides of the kadai.
  8. Cook in medium flame. Turn the murukku in between and cook until bubble ceases and shh… sound stops.Drain in paper towels and repeat to finish the dough.
  9. 5-drain


    • My MIL even tried adding few badams reducing the cashews. 10 cashews and 5 soaked and peeled badam. It comes out good.
    • You can do the same with any plate in the press – star or the regular thenkuzhal press.

Store in air tight containers after it completely cools down. Enjoy!


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  1. Tempting muruku, regularly we use coconut milk muruku. Its different

  2. Super tempting murukku. Krishnar will enjoy for sure

  3. inviting rich murukku and sure He will enjoy this

  4. Hi Raji, iam ur fan of ur blog. alomost a daily visitor. can u post some tips/ recipes for weight loss?

  5. Lovely muruku thank you for the superb rich muruku

  6. Super muruku sure krishna likes it

  7. Cute murukkus .seems to be easily done.

  8. so nicely it has come out :)

  9. Great recipe.
    The test is one my patience - waiting to offer to Krishnar before eating them.

  10. I tried this for krishna jayanthi this time. Came out super good. Thanks Raks!!

  11. Hi raks,

    I tried many of your dishes. It came out good. Can I use the store bought rice flour for this murrukku ?


  12. Hello mam, I am a regular follower of your blog, I tried and tasted this muruku recipe today, but I felt the cashew flavor was very mild. I felt the taste was a little lesser than expected. I added the quantity as mentioned in ur recipe. Where would I be wrong ?

    1. It will have very mild flavour or be will like any other murukku murukku only.

  13. this is a super simple snack. I tried this today and came out very well!! thanks :)

  14. Can white sesame seed be used instead of black?


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