A crunchy , cripsy oil-fried snack that can be enjoyed anytime of the year by young and old alike and since it is made using butter, it melts in your mouth, the moment you consume a piece of it!!Benne means Butter and Mucchore means fried dough,hence thename. Though this can be made any time of the year, this is made usually during festivals as a mark of supplication to God also called Naivedyam and during other festivities. And now for the preparation
- Plain Rice flour- 500 grams [available in any Indian Market.]
- Green grams – 150 grams [Hesaru Bele in Kannada;Moong Dal in Hindi; Pesaru Pappu in Telugu]
- Salt to taste
- Cardomom powder – 1 tbsp
- Jeera – 2 tbsp [optional]
- Butter – 150-200 grams
- Sunflower Oil/Refined Groundnut oil to Fry Mucchore’s
- A thick bottomed Kadai to fry the snack in
- Bowl to prepare the dough.
- Brass or steel press with Mucchore plate[3 triangular shaped stars in a circular disk which fits in the mould. Available in Indian stores]
- Plate with paper tissue to transfer the fried snack.
- Air-tight container to store fried snacks.
Preparation:- Though the original [in my mother’s place] method of preparation is, by first washing rice and Dhaal , drying in an open air, dry roasting in a kadai and finally powdering them both. The one i have tried is a modified method, which i have learnt from my Mother-in-law.
First, cook Green Gram in a pressure cooker[say after 5 whistles] ;allow it to cool. grind it into a fine paste and transfer to a steel container.In another steel bowl add Rice Flour, cardamom powder,salt, butter,and jeera[optional].Mix well.Now add the Green Gram paste to this mixture. Slowly knead the dough by adding water in small amounts,making sure that no lumps are formed,up to Chappathi consistency.
Heat the oil in a kadai.Taking a handfull of the prepared dough, push it into the mould and press the handles of the mould with both hands directly into the kadai. Deep fry in oil till it becomes golden brown in colour. Transfer completed mucchore’s into a temporaty plate with paper napkins to drain out any excess oil and to let them cool down before transferring them to airtight containers.