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…
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.
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.
Thank
you all for visiting my space, please come back again for more interesting and
traditional recipes from my kitchen.
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