coconut milk murukku recipe /thengai paal thenkuzhal
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:
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
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
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
Comments (4)
Jayashree
These look delicious Vani. Addition of coconut milk is new to me.
Padma Veeranki
One of my fav Murukku….loved it…delicious share Vani!!
Anu - My Ginger Garlic Kitchen
These coconut milk murukku sound and look fantastic. Loving them. 🙂
Sundari
Whoa! My favourite!! Looks so white and tempting!! Very well made Vani 🙂