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Thengai Paal Murukku (Coconut Milk Murukku)

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.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 15 muruku
Calories: 96kcal

Equipment

  • Murukku Press
  • Cooking Pot & Slotted Spoon
  • Mixing Bowl

Ingredients

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

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.

Nutrition

Serving: 1servings | Calories: 96kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 324mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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