Benne Murukku
Wednesday, October 14, 2015
There are tons of recipes & variations for Chalkis, Murukkus & the kind. I always thought that making Murukkus at home was a not so easy time consuming affair & is not my cup of tea, until I ate theem at a friends house.
This easy Benne Murukku recipe is from my friend Ashwini's Mom (The one who shared the Veggie Pasta Salad Recipe) .. When I casually visited her place she offered me a big jar of these crunchy Murukkus & I was surprised when she told me that she & her mom made them under 30 minutes
As always, I took down the recipe immediately & since then, I have made these atleast a dozen times & each time it has turned out very well. So this one is almost a fail proof recipe if you ask me
We made a big batch of these Murukkus for Ganesh Chaturthi & I plan to make them this Diwali too. But, You don't have to really wait for the festive season to make these. My little one loves munching on these crispies & these are so much better than the store bought ones because, I at least know I am using good oil for deep frying :)
You Will Need:
- 2 cups Rice Flour
- 1 cup Roasted Gram Flour
- 2 tsp cumin seeds
- A generous pinch of Asafoetida
- Half a Teaspoon Red Chilli Powder - Optional
- 1.5 Tablespoon melted Butter - Salted/Unsalted
- Salt as per taste
- 2 tsp hot Oil
- Oil for deep frying
How To:
In a wide bowl, add all the ingredients one by one except hot oil. Give it a rough mix with your hands, I did not add Red Chilli Powder. If using Salted Butter, reduce the amount of salt
Now, Add water little at a time to make a stiff non sticky dough. Cover with a damp muslin cloth and set aside. In a deep frying pan, heat oil. when the oil is hot, take out 2 teaspoons of oil & add it to the mixture & knead.
Grease the Murukku press with oil. Attach the Single Star Murukku Mould. Take a little bit of the mixture & fill it inside the Murukku press, Check if the oil is hot enough for frying by dropping a bit of the dough in the pan, if the dough rises immediately then the oil is hot enough, If you feel that the oil is overheated, turn off the heat for a couple of minutes & reheat
Once the Murukku Press is filled with the mixture, press it directly over the hot oil, in a circular manner. Do not over crowd the pan. Fry them over medium flame. Flip them at regular intervals for even frying, When the bubbles & the frying sound die down, the Murukkus would have turned golden in colour.
Remove with a slotted spoon & drain on a paper towel to remove excess oil. Allow them to cool completely & store in an air tight jar. They stay crisp & fresh upto a week
NOTE:
Adding more Butter makes the Murukkus brittle. So, do not be tempted to add more butter :)
You can also add Onion paste into the dough to make Onion flavoured Murukkus. They taste really good.
As you are frying in batches, always keep the dough covered to prevent them from getting dry.
Always taste the Murukkus after frying the first batch & alter the taste if needed. As mentioned earlier, if the Murukkus break easily, there has been an over use of butter. You can add a bit of Rice flour & Gram flour to the dough
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