Muchore is a salted, deep fried snack prepared in Southern India. It is a custom to prepare Muchchore for Baby showers/ certain festivals like Krishna Janmashtami/varamahalkshmi vrutham/during navrathri for distribution among children.
Muchchore is prepared with either green gram lentil (moong dal) or chick pea lentil (channa dal) and rice. Traditionally muchchore flour is prepared and stored and the dish prepared using this flour whenever required. Posted here is a shortcut method yet tastes same.
- Difficulty - moderate (skill is acquired with practice)
- Time - 1 hour
- Serving - 40 -50 pieces depending on size
- Channa dal - 1 cup
- Rice flour - 4 cups
- Hing (asafoetida) - 1/2 spoon powder
- Red dried chillies - 4 -6
- Poppy seeds - 2 spoons
- Ghee - 2 - 3 spoons
- Salt - 1 - 11/4 spoon (as per taste)
- Oil for deep frying ( ground nut/peanut oil preferred)
- Pressure cook channa dal with chillies in 2 cups of water and let it cool
- Grind dal smoothly with half cup water
- Add 2 spoons of ghee, salt, hing powder, poppy seeds and 4 cups of rice flour to ground dal and knead well to make the dough pliable.
- Make muchchore using a chakli press with muchchore attachment as shown
- Deep fry using oil of preference on medium flame.
Tips
- Follow proportion of water
- Proper kneading before pressing is important
- Donot add excess ghee/butter/soda - chakli will disintegrate while frying
- After removing from the pan, muchchore colour will deepen a bit so be watchful for the end point
- Never fry on a very high flame crust will form too early and core will be uncooked.
- Frying in very low flame slowly will harden muchchore
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