Coconut Milk Murukku/Thengai Paal Murukku

South India is famous for murukkus. We make different types of murukkus, one among them is the coconut milk murukku. This coconut milk murukku is a very flavorful murukku, which is really soft, yet crunchy and melts in your mouth. Yes, friends today I am going to share this tempting murukku recipe with you all. Do try out this Coconut Milk Murukku and post your comments. Meanwhile do check out other Diwali Snacks and Diwali Sweets in these links.

Here’s how to make Coconut Milk Murukku…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Murukku/ThenKuzhal

PasiParuppu Murukku/Moondal Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Pottukadaalai Murukku/Friedgram Murukku

Kara Bhoondhi

Kara Sev

Coconut Milk Murukku

Thattai

Butter Murukku

Ragi Murukku

Aloo Bhujia/Potato Bhujia
Garlic KaraSev/PoonduKara Sev

Ingredients

Rice Flour/Arisi Maavu	4 cups
Urad dal Flour	1 cup
Butter	2 tbsp
Coconut Milk [thick]	From one coconut
Coconut Oil/Refined Oil	To Fry the murukkus
Cumin & Black Pepper Crushed	1 tsp
Salt	As needed

Method

Dry roast the urad dal in a kadai until slightly golden colour in a medium flame. Keep stirring continuously to avoid burning the dal.

Cool the urad dal completely and grind it in a dry mixer to a fine powder. Sieve the urad dal and the keep it aside. Sieve the rice flour and keep it aside.

Extract coconut milk from the coconut and keep it aside, make sure the coconut milk is thick.

In a wide bowl add the rice flour, add urad dal flour, salt, cumin & black pepper powder and mix really well.

Melt the butter, add it to the flour mixture and mix thoroughly. Divide the flour into four parts.

Add the coconut milk to the flour slowly little by little and make soft, pliable dough. Add only required amount of coconut milk.

Heat oil in a kadai for deep frying the murukkus. Grease the murukku press with oil. Fill the murukku press with a dough and close it tightly.

Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready.

Press the murukkus on a clean ziplocks or on a jalli karandi and transfer it to the oil. I press the murukkus directly in to the oil [not recommended for beginners].

Cook on both sides until the ‘shh’ sound stops. Remove it from oil and drain it on a paper towel.

Allow the murukkus cool down, transfer it to an airtight container and enjoy the murukkus.

Suggestions:

The dough will become dry after some time, to avoid that cover the dough with wet cloth.

The consistency of the dough should neither be sticky nor too hard. Make a soft pliable dough.

Make sure the extracted coconut milk is thick. I usually fry the murukkus with coconut milk but it is totally optional. You can use sunflower oil or ground nut oil as well.

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