Benne Murukku | Butter Murkku | South Indian Snack |Karnataka Recipe | Cooking ASMR

Benne Murukku / Butter Murukku

Ingredients:

1. Roasted split gram/ Kadale pappu - 1 cup
2. Rice flour - 1 cups
3. Salt
4. Asafoetida - 1/2 tsp
5. Red chilli powder - 3 tsp or more (depending on how spicy you like)
6. Softened Butter - 2.5 tbsp
7. Canola oil for deep frying

Procedure

Grind the roasted gram into a fine powder.
In a bowl, sift the ground gram powder and rice flour. Whatever is left in the sieve, grind once again and add it to the mixture.
To the flour, add salt, red chili powder and asafoetida and mix well.
Now add the softened butter and mix well with the flour, making sure the butter is completely part of the mixture without any separate lumps.
At this point, you can taste a pinch of the mixture and add more salt or chili powder, if needed.
Add water to a portion of the mixture and form a soft pliable dough.
Take star jali and oil the inner side of the cylinder and get the chakli press ready.
Fill the chakli press with the dough. Heat the oil for deep frying.
Press the dough gently over hot oil and deep fry on low-medium heat.
As soon as the bubbles reduce, take them out and put in a bowl lined with paper to soak excess oil.
Let it rest for 10 minutes and then enjoy them as an evening snack with a hot cup of coffee.

Notes / Tips:

The chili powder I have is very mild. I have added more than what I have shown in the video, to get the level of spiciness my family likes. You can add your desired amount of chilli powder.
DO NOT add melted butter. The butter should be softened and not melted.
For this ratio of flour to butter, my grandma advised me to use “lemon sized” amount butter. The size of lemon in the US is more like the size of an Indian Orange :D . After a couple attempts, I have figured that 2.5 tbsp works perfectly for this amount of flour.
Too much butter make the murukku crumbly and absorbs lot of oil. Less butter with make the murukku hard and not crispy. The right amount of butter is the key to this recipe.
The murukku tastes a lot better the next day as the flavors settle.
Thats it, make it! :)