Thengai Paal Murukku – Coconut Milk Murukku

Thengai Paal Murukku or Coconut Milk Murukku is a flavourful murukku variety made with the rice flour + urad dal flour/pottukadalai mavu along with coconut milk. The addition of coconut milk gives a unique flavour. Fresh coconut milk would create the magic. Once u have extracted the coconut milk, it is a breeze to make this snack. I have posted a few varieites of murukku earlier. Cashew Murukku is a family favourite though! Recipe with video..

Here is the video..

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 20 mins]

Thengai Paal Murukku Ingredients:

• Rice Flour – 1 cup
• Urad Dal Flour – 1/4 cup
• Jeera/Cumin seeds – 1 tsp
• Salt – as needed
• Asafoetida – a pinch
• Ghee or melted butter – 1 tsp
• Coconut Milk – 1/2 to 3/4th cup (see tips)
• Oil – to deep fry

Method:

• Take rice flour, urad dal flour, jeera, salt & asafoetida dissolved in water & ghee. Mix well so that the ingredients are incorporated well.

• Add coconut milk and knead it into a smooth dough. I have used fresh coconut milk. I mixed the thick and thin versions of coconut milk and used.

• Take the murukku press with the 3 hole achu. Grease it with oil and press it over a ladle in a circular motion. Keep 2-3 ready at a time.

• Meanwhile heat a pan with oil and transfer the murukku to it. Cook evenly on both sides until bubble subsides. Drain it in paper towels.

Thats it! Yummy, crunchy Thengai Paal Murukku ready!

Store it in air tight container once it cools completely.

Tips:

1. The amount of coconut milk depends on the rice flour u use. I used almost 3/4th cup. U might need more or less.
2. I mixed thick and thin versions of coconut milk and used here.
3. U can use coconut milk and water in equal proportions too.
4. I have used store bought rice flour and urad dal flour.
5. The dough should not be tight, else the murukku will break while u swirl it on the ladle. If it does add a little more water and knead it.

– By Sundari Nathan