Benne means butter in Kannada and Murukku mean crunchy savory snack. Murukku is also known as chakali is a traditional treat made during festivals of Diwali and Krishna Janmashtami. There are so many variations of this chakli, but this is a tried and a tested one, the one I can rely one. I learnt this recipe from my mom who has been making these for years now.
‘Benne Murukku’ is so crispy that it melts when you pop it in your mouth. This is easy to make and does not consume too much time. This forms a good afternoon snack and a good accompaniment for tea or coffee.
On another note, maybe I spoke a bit too soon about FoodWorld in my previous post. It was up for a day and everything seemed well but then it could not stay up long and crashed again. As of now I am not sure when it might be up again, but then I thank you readers for your patience and understanding.
- 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
- 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.
Chivda is a snack popular in Maharashtra and North Karnataka usually made of flattened rice/poha. The poha is first deep fried and it is then spiced with masala mix and jazzed up with other ingredients like peanuts, raisins, cashews etc. Crispy and delicious it is a wonderful tea time snack or also as an appetizer.
Referred to by different names in India, it is one of the important snacks made during the festival of Diwali. It is simply referred to as Mixture in South India
As I have said in an earlier post, the poha can be substituted with corn poha and made the usual way. You can see the deep fried version of regular poha chivda and Corn Chidva here.
In this version of Chivda/Mixture, I have used the cereal Corn Flakes and dry roasted it along with some masala mix and raisins, peanuts etc. This is quick and low –fat version and does not involve deep frying. I have adapted this from the Veg Inspirations recipe and followed her advice of making roasted curry leaves and red chilli powder for the spice mix. That makes a huge difference to the taste, so do not skip it.
You can make this day ahead and store it in an air tight container.
Recipe Adaptation: Veg Inspirations
- 3 cups corn flakes (I used this brand)
- 1 cup readymade Boondi/sev
- 3/4 cup peanuts (raw with skin)
- 1/2 cup raisin (optional)
- 3 Tbsp oil
- 2 tsp mustard seeds
- 3-4 green chillies(slit)
- A pinch asafoetida (hing)
- 4 dry Red chillies [to make powder]
- 2-3 red chillies (dry for seasoning)
- 1 tsp Aamchur powder
- 10-15 curry leaves
- 2 tsp sugar
- salt to taste
- Heat a small pan and roast red chillies and curry leaves in a drop of oil, until the chillies start turning darker and the curry leaves loses its green color and looks dry. Keep aside to cool.
- Spice mix: After it is cooled, grind it in a dry grinder/spice grinder. Transfer it to a small bowl, add sugar, salt, aamchur (dry mango powder) and mix well. Check for taste, as this has to be pretty strong.
- Heat oil in a large heavy bottomed pan, add the mustard seeds. When it splutters, add the hing/asafetida, 2-3 red chillies (broken), green chillies, peanuts, and raisins to this and sauté until the peanuts turns crispy.
- Note: Make sure it is on medium flame else the peanuts/groundnuts will turn brown.
- Add the corn flakes cereal to this and stir it well for about 30-40 seconds until the seasonings coats well.
- Sprinkle the spice mix/ ground spice mixture in small batches and mix well.
- Add the readymade boondi or sev and mix again. Stir on low flame for about 3-4 minutes until it gets crispy.
- Allow to cool and transfer to air tight container.
Ganesh Chathurthi is one of our well loved festivals. We perform this festival every year religiously starting with Mangala Gauri and then the Ganapathi festival itself.
I have compiled some recipes of sweets from my blog here. People from different regions follow their own custom and have their own traditional sweets. These recipes are based on Konkani cusine in Karnataka and I hope you enjoy them.
Wishing you all a happy and blessed Vinayaka Chathurthi.
Sweet Kadubu/ Konkani Patoli/ Sweet Dumpling
Sweet Poha/ Goda Pohvu
Hayagreeva (chana daal jaggery dessert)
Banana Sooji Halwa/ Sheera
Kadlebele Payasa/ Madgane
Bottle Gourd Kheer
Chana Daal Vermicelli Payasam