Coconut milk murukku is a crispy South Indian delicacy snack. It is perfect for any special occasions like weddings, diwali or even as a tea time snack. Coconut milk murukku is made with rice flour, urad dal flour, and homemade coconut milk. Thengai paal ( coconut milk ) murukku offers a unique taste, blending the traditional murukku recipe with subtle sweetness and richness of coconut.
Thengai Paal Muruku
My sister who is studying in madurai introduced me to this crispy bites. Whenever she comes hometown she brings this yummy packet of coconut milk muruku. They are not like any other muruku.
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They are crispy, little sweet and full of coconut flavour. From that day i was looking for the recipe and I found this one in the internet. Even though it didn't turn out exactly like that one, but still it tasted great. Try this out and let me know how it turned out for you.
About Thengai Paal Murukku (Coconut Milk Murukku)
Coconut milk murukku is a delicious, crunchy flavourful South Indian traditional recipe. Murukku is one of the favourite snacks to munch on any time of the day. This south Indian coconut milk ( thengai paal ) murukku recipe is made from rice flour and urad dal flour for perfect crunch and sesame seed is added for flavour and texture.
My sister who is studying in Madurai introduced me to these crispy bites. Whenever she comes hometown she brings this yummy packet of coconut milk murukku. They are not like any other murukku. They are crispy, little sweet and full of coconut flavour. From that day I was looking for the recipe and I found this one on the internet. It tasted similar to the store bought thengai paal ( coconut milk ) murukku.
After that, for any festive occasion like Diwali, I will prepare this homemade coconut milk murukku in a batch and will store it in an airtight container for a week. I still remember my mom preparing murukku and storing it in a pandam box ( snack box ). We sisters whenever crossing the kitchen will take murukku and munch it on the go. I know in many households everyone will do the same. Murukku is a perfect tea time snack.
Why I Love this Murukku - Thengai paal murukku has a soft and fluffy texture that differs from the usual crunchy South Indian murukku. The taste of the murukku is both comforting and addictive. It can be prepared in 30 minutes. The coconut milk added in this murukku adds a rich, creamy flavour that’s hard to resist. This coconut milk murukku is relatively simple and easy to follow. It can be made in 30 minutes.
Why does this recipe work?
Texture : The blend of rice flour and urad dal flour in this coconut milk murukku ensures a crisp and light texture.
Aroma : Sesame seeds add a nutty aroma and delightful crunch.
Appearance : Coconut milk murukku has a rustic flavour and can be made in any shape. It does not require to be in perfect shape.
People’ favourite : Coconut milk murukku is perfect for any occasion like Diwali, Pongal or any celebration at home. It is a crowd pleaser south Indian murukku recipe.
Similar Murukku Recipes
Thengai Paal Murukku Ingredients
Rice flour : Homemade or store bought rice flour used for this recipe. Making the murukku using rice flour is an excellent option for those with gluten intolerance.
Home made urad dal flour : Roast the urad dal and grind into powder. Sieve it before using it for murukku.
Homemade Coconut milk : Homemade coconut milk works best for the recipe.
Sesame seeds : Sesame seeds are added for texture and nutty flavour. White or black sesame seeds can be used.
Butter : Butter is used to bind the ingredients together, adds flavour and aids in frying.
Salt : Salt can be adjusted according to your taste preference.Hing : Hing is generally used for digestion.
Oil : Any oil can be used for deep frying the murukku.
Hacks you can follow
Prep work : Rice flour and urad dal flour should be sifted before using it for the dough. Make sure it's lump free and evenly textured.
Murukku maker : Make sure the murukku press maker is washed and cleaned dry. Apply oil on the side before adding the dough into it.
Oil : The oil should be hot enough to fry the murukku. If you have a thermometer, use it to monitor the oil temperature. If it is too hot, the murukku will be burnt .
Consistency of dough : The dough should be soft, but not too sticky and dry. Measure and add the ingredients. The dough should be kneaded well and should not have any cracks.
How to Make Thengai Paal Murukku (Stepwise Pictures)
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| Take all your ingredients |
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| Take rice flour in a bowl |
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| Add in urad dal flour |
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| Add in salt and sugar |
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| Mix well |
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| Add some butter |
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| Crumble it |
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| Once it is mixed well |
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| Add in some asafoetida powder |
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| And some coconut milk |
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| Shape into a dough |
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| Take your muruku press |
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| Put the thenkuzhal achu in it |
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| Place the dough inside |
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| Start pressing and make muruku |
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| Just like this |
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| Add done |
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| Now heat oil for frying |
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| Fry the muruku |
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| Once the "shh" stops from the oil |
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| Drain the muruku |
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| Perfect crispy snacks |
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| Serve |
Expert Tips
Here are some of the tips and tricks for perfect crispy south Indian murukku recipe:
- Fine rice flour is a must. Sifting the flour is a non avoidable step when it comes to murukku making.
- If the murukku is cracking on the sides when pressed, add little coconut milk or water to the dough and mix well.
- By any chance if the dough becomes too soft ,add a little rice flour and mix well.
- Make sure the oil is medium hot enough before frying. For the first time add a pinch of dough to the oil, when it immediately comes up then it is the right time to fry the murukku.
- Grease the murukku press thoroughly with oil to prevent it from sticking.
- Choose the right mould for your desired murukku shape.
- Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy texture.
- Allow the murukku to cool completely well, before storing them.
- Use a paper towel after frying to remove excess oil.
Storage : The life shell of this murukku lasts for a week. Store it in an airtight container.
Vegan : As the recipe uses coconut milk, instead of dairy milk it is a vegan friendly south Indian murukku recipe.
FAQ
1.Is it okay to use canned coconut milk ?
Yes , you can use the canned coconut milk for this murukku recipe. But when you use it, the murukku may not be as rich and creamy as those made with homemade coconut milk.
2.Can I use store bought rice flour ?
Yes, you can use the store bought rice flour, but make sure to sift the flour before using it.
3.Why did murukku break into oil ?
If the dough doesn't knead well and does not have moisture content it will break easily into oil.
4.Why is murukku not crispy ?
Frying the murukku in low flame will become soggy and will not be crispy. Check the temperature before frying the murukku.
5.Why is murukku so hard ?
Not adding butter will make the murukku hard. Adding butter will help to make murukku light and crispy.
6.Does murukku burst in oil ?
Yes , murukku dough may burst in oil. To avoid it, sieve the flour and prepare the dough. Because the big granules in the flour lead to bursting in oil.
7. Is it possible to make vegan friendly ?
Use of tapioca flour is a great vegan murukku option.
8. Is it possible to air fry the murukku ?
Yes, it is possible to air fry the murukku. Instead of flour, the rice and urad dal soaked and grinded into batter. Also air frying the murukku is a more time consuming process.
Variations
Spicy murukku : If you are a spicy murukku lover, then this coconut milk murukku can be made spicy by adding red chilli powder to the dough for an extract kick.
Murukku sandwich : Coconut milk murukku can be served with a twist. Layering the murukku like a sandwich by adding grated vegetables like carrot , beetroot.
North Indian sandwich : In north Indian murukku sandwich, green chutney is predominant flavour used. Green chutney is spread on each murukku , on top of it adding grated cheese and serving it. Tomatoes can also be added in between.
Garlic murukku : Soak some garlic pods and red chili, grind them into a paste. Add it to the murukku dough for a spicy version of coconut milk murukku.
Millet murukku : Millet murukku is also a great alternative healthy option.
Ragi murukku , Foxtail murukku are some of the south Indian murukku ideas to prepare.
Air fryer murukku : Airfrying the murukku is also a healthy option. People who avoid deep fried items can try this method. But it is more time consuming than regular murukku.
More Murukku Recipes to Try
📖 Recipe Card
Thengai Paal Murukku (Coconut Milk Murukku)
Equipment
- Murukku Press
- Cooking Pot & Slotted Spoon
- Mixing Bowl
Ingredients
- 1 cup Rice Flour
- ¼ cup Urad dal Flour
- 1 cup Coconut Milk or as needed
- 2 tsp Salt
- 1 tbsp Sugar
- 2 tbsp Butter
- ½ tsp Asafoetida
- Oil for deep frying
Instructions
- Take rice flour, urad dal flour, salt, sugar in a bowl and mix well. Now add in butter and rub it with the flour. Add in asafoetida powder and mix well.
- Once it is rubbed add in coconut milk and form into a dough.
- Once the dough is formed, take your muruku press and put the dough in it. Start pressing and make muruku out of it.
- Now heat oil for frying. Drop the muruku in oil and fry till the shh sound stops from the oil. Drain it and put it in a paper towel. Serve.
Notes
- Fine rice flour is a must. Sifting the flour is a non avoidable step when it comes to murukku making.
- If the murukku is cracking on the sides when pressed, add little coconut milk or water to the dough and mix well.
- By any chance if the dough becomes too soft ,add a little rice flour and mix well.
- Make sure the oil is medium hot enough before frying. For the first time add a pinch of dough to the oil, when it immediately comes up then it is the right time to fry the murukku.
- Grease the murukku press thoroughly with oil to prevent it from sticking.
- Choose the right mould for your desired murukku shape.
- Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy texture.
- Allow the murukku to cool completely well, before storing them.
- Use a paper towel after frying to remove excess oil.
Nutrition
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Torviewtoronto
looks wonderful
Hamaree Rasoi
Crispy and crunchy looking snack. My favourite any time snack.
Deepa
traditionallymodernfood
Feel like eating:)