Coconut Milk Murukku | Thengai Paal Murukku Recipe

Coconut Milk Murukku | Thengai Paal Murukku Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is another famous murukku recipe from the Tamilnadu cuisine, usually prepared during Diwali festival, so simple to make with an amazing flavor of coconut milk. It stays good for 10 days, but I suggest to use homemade freshly extracted Coconut Milk as the murukku does not taste good with readymade coconut milk. If interested, check my other traditional recipes like Thenkuzhal, Puzhungal Arisi Murukku, and Pottukadalai Murukku. Ok friends, let’s go to the recipe… 

Check my other Diwali snacks recipes like
1. Rose Cookies / Achu Murukku
2. Corn Flakes Chivda / Mixture
3. Moong Dal Namkeen
4. Thattai / Nippattu
5. Karasev
6. Besan Chakli / Kadalai Maavu Murukku

coconut milk chakli

Coconut Milk Murukku | Thengai Paal Murukku Recipe

Priya Santhamohan

Coconut Milk Murukku | Thengai Paal Murukku Recipe is another famous murukku recipe from the Tamilnadu cuisine, so simple to make with an amazing flavor of coconut milk. It stays good for 10 days, but I suggest to use homemade freshly extracted Coconut Milk.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Diwali Recipes, Snack

Cuisine Indian

Servings 30 Murukku

Calories 573 kcal

Equipment

• Stovetop
• Kadai / Pan
• Murukku Presser

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 2 Cups Rice Flour / Idiyappam Flour / அரிசிமாவு Link for Homemade Rice flour
• 4 tbsp Moong Dal Flour / பாசிப்பருப்பு மாவு
• 1 tsp Jeera / சீரகம்
• Salt / உப்பு As Required
• 1 Cup Thick Coconut Milk / கெட்டி தேங்காய் பால் Link for Homemade coconut milk
• 2 tbsp Hot Oil / சூடான எண்ணெய்
• Oil / எண்ணெய் For Deep Frying

Instructions

 

• First, extract thick coconut milk (I have shared the link for homemade coconut milk in the ingredients list, you can check it). Then, roast 1/4 cup of moong dal, allow it cool and grind it in a mixer. Sift the ground powder once, measure, and take 4 tbsp of it.
• To a wide mixing plate or bowl, add the rice flour.
• Now, add the moong dal flour, jeera, and required salt.
• Start kneading the dough by adding the coconut milk little by little.
• If needed, sprinkle very little water and knead again.
• Pour 1 tbsp of hot oil and continue kneading.
• The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying.
• Grease the press with little oil, then take a portion of the dough and stuff it into the murukku presser.
• Take a ladle, grease it with little oil and make swirls on the backside, this method gives a good shape. If you have the experience, make swirls directly in the oil itself.
• Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop the murukku gently in the oil.
• Just 2 or 3 at a time, according to the size of the Kadai.
• Fry in medium flame on both sides, till golden color and the shhhh sound, ceases.  Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little, and fry again.
• Drain the fried murukku in a kitchen towel to absorb the excess oil.

  Try this Coconut Milk Murukku for this Diwali festival.

Video

Notes

Tips for Coconut Milk Murukku

1. Use homemade and fresh coconut milk for a tasty murukku. The murukku won't taste good with readymade/store-bought coconut milk. 

2. Use fine rice flour or Idiyappam flour to get a smooth texture in the murukku. I used homemade processed Rice flour. 

3. Sieve the rice flour and moong dal flour once or twice. Otherwise, continuous swirls cannot be made and the murukku breaks.

4. Jeera/cumin seeds can be replaced with the same quantity of ajwain, black, or white sesame seeds.

5. I sprinkled very little extra water to knead the dough, you can use thin coconut milk too.

6. The addition of hot oil to the dough lends crispiness to the Coconut Milk Murukku. Hot oil can be replaced with the same quantity of butter too. 

7. Don't, add hot oil or butter more than mentioned, else the murukku dissolves in the oil.

Dough Consistency for Thengai Paal Murukku Recipe

1. If the dough is too moist, murukku cannot be shaped. Add 2 tsp of rice flour to shape it.
2. If the dough is too dry, long thread-like murukku cannot be got. Drizzle very little water and knead again.
3. Always cover the dough with a wet cloth, so it doesn’t dry and it will be easy to press.
4. If the murukku is hard or dense, add 1 tsp of butter or hot oil.
5. Grease the chakli press with little oil before stuffing the dough, so it will be easy to press.
6. If preparing in large quantities, just double the ingredients and prepare the dough in batches. Otherwise, the murukku turns reddish soon.
7. Do the whole frying process on medium flame, so the murukku gets cooked inside also.

Keyword Coconut Milk Chakli, Coconut Milk Murukku, Thengai Paal Murukku

Thengai Paal Murukku Recipe

Method for Thengai Paal Murukku Recipe

1. First, extract thick coconut milk (I have shared the link for homemade coconut milk in the ingredients list, you can check it). Then, roast 1/4 cup of moong dal, allow it cool and grind it in a mixer. Sift the ground powder once, measure, and take 4 tbsp of it.

2. To a wide mixing plate or bowl, add the rice flour.

3. Now, add the moong dal flour, jeera, and required salt.

4. Start kneading the dough by adding the coconut milk little by little.

5. If needed, sprinkle very little water and knead again.

6. Pour 1 tbsp of hot oil and continue kneading.

7. The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying.

8. Grease the press with little oil, then take a portion of the dough and stuff it into the murukku presser.

9. Take a ladle, grease it with little oil and make swirls on the backside, this method gives a good shape. If you have the experience, make swirls directly in the oil itself.

10. Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop the murukku gently in the oil.

11. Just 2 or 3 at a time, according to the size of the Kadai.

12. Fry in medium flame on both sides, till golden color and the shhhh sound, ceases.  Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little, and fry again.

13. Drain the fried murukku in a kitchen towel to absorb the excess oil.

Try this Coconut Milk Murukku for this Diwali festival.

Coconut Milk Murukku Recipe