Benne Murukku

Ingredients :

2 cups rice flour

1 cup powdered Hurigadale( fried gram dal)

50 gms butter/3.5 Tbsp [bring it to room temperature]

1 tsp redchili powder ( according to taste)

Salt to taste

1 tsp cummin seeds/jeera

1 tsp sesame seeds

Oil for deep frying

Method:

• Take a big plate and add all the flours, add the salt, red chilli powder, sesame seeds and cumin seeds. Mix it thoroughly with hand.
• Now add the star ingredient ‘butter’ to this and mix well with your fingers until incorporated. The entire flour should be mixed giving it a crumbly flour texture.
• Note: do not add oil instead of butter as it might not have the same crispy effect.
• Check for taste and add other seasonings if required. Now add water little by little to make thick dough. (Do not add too much water, the lesser water the better).
• Keep the dough covered with damp cloth/towel and set aside.
• Add oil into a big kadai and get it ready for deep frying. Keep the murukku/chakli press ready by greasing it on the inside.
• To make sure the oil if of the correct temperature, drop a bit of dough and when you hear the sizzling sound and it turns light brown it is ready.
• Make small balls of above mixture and put it in chakkali press and press it directly over hot oil and fry.
• Note: The dough might break because of the butter, but that is ok.
• Fry in oil until golden brown. Drain it on a plate covered with paper towel/napkin. Let it cool and store it in an air tight container. Stores well for at least 2 weeks.