Rice flour 1 cup Cashew nuts 1/4 cup (15-20) Butter 1 tsp Hot oil 1 tblsp Black pepper powder 1 tsp Water to make the dough Salt as needed Oil for deep frying Method:
Soak the cashew nuts in hot water for 15 minutes. Drain the water and grind this into a smooth paste. You can add little water while grinding. In a wide bowl, add the rice flour, pepper powder, butter,hot oil and ground cashew paste. Add salt to the water and make it into a smooth non sticky dough. Heat oil and once it becomes hot, bring the flame to medium. I used the thenkuzhal achu, you can use star achu too. Put a portion of dough into the murukku press. Keep the remaining dough covered. Gently squeeze it directly into the oil. You can squeeze it into a greased plate and transfer it to hot oil too. Cook on both sides. Cook till the oil sound subsides. Take out from the oil and drain excess oil in kitchen towel. Repeat this for the rest of the dough. Cashew pepper murukku is ready.
Soak the cashew nuts in hot water for 15 minutes.
Drain the water and grind this into a smooth paste. You can add little water while grinding.
In a wide bowl, add the rice flour, pepper powder, butter,hot oil and ground cashew paste. Add salt to the water and make it into a smooth non sticky dough.
Heat oil and once it becomes hot, bring the flame to medium. I used the thenkuzhal achu, you can use star achu too. Put a portion of dough into the murukku press. Keep the remaining dough covered. Gently squeeze it directly into the oil.
You can squeeze it into a greased plate and transfer it to hot oil too. Cook on both sides. Cook till the oil sound subsides. Take out from the oil and drain excess oil in kitchen towel.
Repeat this for the rest of the dough. Cashew pepper murukku is ready.
Δ
