coconut milk murukku recipe /thengai paal thenkuzhal

Enthusiasm to do savouries and snacks have already begun as loads of festivities have already taken a centre stage.Here all sweet shops are in full swing in advertising to get mega orders for this Diwali.Even if it is a single snack it may be sweet or savoury when made at home gives so much of contentment.Many of my close friends have also felt the same as I have,especially during these festivities. Among loads of murukku variations this coconut milk murukku /thenkuzhal is quite distinctive all because of this single ingredient “coconut milk”. Already have shared butter murukku ,onion murukku here in my space. Adding coconut milk gives a smooth creamy taste to this crunchy murukku. Using thick coconut milk is mandatory for this for the powerful coconut ‘y taste.The specialty of this murukku is that it’s should be white and should not be browned.

coconut milk murukku recipe /thengai paal thenkuzhal

INGREDIENTS:

Raw rice flour – 1 cup
Roasted urad dal flour – 2-3tsp
Thick coconut milk extract – 3/4 cup(we may need less or more so adjust accordingly)
Jeera/seeragam – 1 tsp
Needed salt,a pinch of hing
Butter – 1 tsp
Oil needed for frying

METHOD:

SET ALL INGREDIENTS READY

PUT ALL INGREDIENTS IN A BOWL MIX WELL THEN ADD COCONUT MILK

MIX TO FORM A DOUGH

USE THREE EYED DISC

PUT DOUGH IN MURUKKU PRESS

SQUEEZE AND FRY TILL DONE

TAKE OUT IN A TISSUE

1.Dry roast urad dal and make a fine powder and keep it ready.
2.Take a large vessel add rice flour ,urad dal flour,hing, jeera,needed salt and butter.
3.Mix well then add coconut milk to form a dough.
4.Heat kadai with oil.
5.In-between grease murukku press stuff this dough.
6.When hot you can squeeze directly in oil or on a greased surface then drop it in oil.
7.Adjust the heat then and there.
8.When sizzling sound subsides take out in a tissue and store.

coconut milk murukku recipe /thengai paal thenkuzhal

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Total Time 45 minutes mins

Ingredients

  

• Raw rice flour - 1 cup
• Roasted urad dal flour - 2-3tsp
• Thick coconut milk extract /thengai paal- 3/4 cup
• Jeera/seeragam - 1 tsp
• Needed salt a pinch of hing
• Butter - 1 tsp
• Oil needed for frying

Instructions

 

• Dry roast urad dal and make a fine powder and keep it ready.
• Take a large vessel add rice flour ,urad dal flour, hing,jeera,needed salt and butter.
• Mix well then add coconut milk to form a dough.
• Heat kadai with oil.
• In-between grease murukku press stuff this dough.
• When hot you can squeeze directly in oil or on a greased surface then drop it in oil.
• Adjust the heat then and there.
• When sizzling sound subsides take out in a tissue and store.
  

Notes

Cook well so that the insides are well cooked.
Adjust the flame accordingly.
This murrukku remains white not brown.
While mixing the dough make it perfectly so that it does not break while squeezing.

Some snacks to drool:

sweet murukku recipe south indian /ribbon pakoda/murukku(sweet)

onion murukku recipe /masala thenkuzhal/vengaya murukku

south indian murukku /pottukadalai murukku recipe

recipe for aloo bhujia /potato sev/bateta gathiya

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