Benne means butter in Kannada and Murukku mean crunchy savory snack. Murukku is also referred to as chakali is really a traditional treat made during festivals of Diwali and Krishna Janmashtami. There are plenty of variations of the chakli, but this can be a attempted along with a tested one, the main one I'm able to depend one. I learnt this recipe from the mother that has been making these for a long time now.
‘Benne Murukku’ is really crispy it melts whenever you pop it inside your mouth. This really is simple to make and doesn't consume a lot of time. This forms a great mid-day snack along with a good accompaniment for coffee or tea.
Consequently, maybe I spoke a little too soon about FoodWorld within my previous publish. It had been up for any day and everything appeared well however it couldn't not sleep lengthy and crashed again. As of this moment I don't know when it may be up again, however I thanks readers for the persistence and understanding.
- 2 cups grain flour
- 1 cup powdered Hurigadale( fried gram dal)
- 50 gms butter/3.5 Tablespoons of [take it to 70 degrees]
- 1 teaspoon redchili powder ( based on taste)
- Salt to taste
- 1 teaspoon cummin seeds/jeera
- 1 teaspoon sesame seeds
- Oil for deep frying
- Have a big plate and add all of the flours, add some salt, red chilli powder, sesame seeds and cumin seeds. Mix it completely with hands.
- Now add some star component ‘butter’ for this and blend well together with your fingers until incorporated. The whole flour ought to be mixed passing on a crumbly flour texture.
- Note. don't add oil rather of butter as it can do not have the same crispy effect.
- Look for taste and add other seasonings if needed. Now add water slowly and gradually to create thick dough. (Don't drink too much water, the lesser water the greater).
- Keep your dough engrossed in moist cloth/towel and hang aside.
- Add oil right into a big kadai and obtain it ready for deep frying. Keep your murukku/chakli press ready by greasing it inside.
- To make certain the oil if from the correct temperature, drop a little bit of dough so when you hear the sizzling seem and can turn light brown it's ready.
- Make small balls of above mixture and set it in chakkali press and press it directly over herbal and fry.
- Note. The dough might break due to the butter, but that's ok.
- Fry in oil until golden brown. Drain it on the plate engrossed in paper towel/napkin. Allow it to awesome and store it within an airtight container. Stores well not less than 2 days.
