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    Home » Recipes » Recent Posts

    Thengai paal murukku recipe, Coconut milk murukku

    October 25, 2018 by Raks Anand 5 Comments / Jump to Recipe

    Thengai paal murukku prepared with rice flour, moong dal flour and coconut milk as main ingredients.

    thengai paal murukku
    Thengai paal murukku

    Crispy and flavourful murukku, perfect for Deepavali snacks. Thengai paal murukku is in my Diwali post list for many years now.

    As usual I kept postponing, as I somehow had the thought that coconut milk might give you hard results and take a long time to cook.

    Not just a thought, it is because I have experienced it when few times my magizhampoo murukku turned kadak mudak 😁(hard).

    Later only I learnt that it was not because of coconut milk, it was because of the sugar candy/ sugar we use in that particular recipe, the murukku turns hard.

    If we use excess sweetener, it turns hard.  So I thought this year I should try this out as I have a long list of pending posts in my Diwali to do posts.

    And it came out so white and crisp too. I used my small pithalai murukku achu (brass murukku press) that my mami got me in Kumbakonam.

    Used the three star shaped murukku plate for this as I have not used it for any of my posts if I am not wrong 😄

    coconut-milk-murukku
    Coconut milk murukku

    While making the murukku, I thought instead of adding butter, let me skip it and add oil itself.

    So this thengai paal murukku is vegan too😉 Later I thought I could have added coconut oil to enhance the flavour more as we use coconut oil here.

    Nevertheless, it turned out really good and flavourful. Do try this for your Deepavali snacks and let me know how you liked it. Check my other murukku recipes.

    thengai paal murukku
    Print Pin
    5 from 2 votes

    Thengai paal murukku

    Coconut milk murukku prepared with rice flour, moong dal flour and coconut milk as main ingredients. Crispy and flavourful murukku, perfect for Deepavali snacks.
    Course Snack
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings 15
    Cup measurements

    Ingredients

    • 1 cup Rice flour - 1 cup I used idiyappam flour
    • ½ cup Coconut milk - ½ cup
    • 2 tablespoon Moong dal flour - 2 tbsp
    • 1 teaspoon Cumin seeds - 1 tsp
    • 1 tablespoon Oil for making dough
    • Oil to deep fry
    • Salt
    Prevent your screen from going dark

    Instructions

    • To make moong dal flour, (paasi paruppu flour) - dry roast yellow moong dal in a kadai over medium flame until it turns slightly golden.
    • Cool down, powder in a mixie. Sieve it and store to use it.
    • Take ¾ cup grated coconut and grind it with ½ cup warm water.
    • Squeeze and filter it through metal strainer and collect the coconut milk.
    • Use this coconut milk to knead dough for the murukku.
    • In a mixing bowl, add rice flour,  moong dal flour, cumin seeds, 1 tablespoon oil, salt and mix well.
    • Add coconut milk little by little and mix. If needed, add more water and make a smooth dough.
    • Heat oil in kadai. Fix the murukku press with star shape holed plate and fill the press with dough.
    • Over few greased ladles, squeeze the murukku.
    • Once oil is hot, add the murukku carefully to oil by inverting the ladle with murukku in oil.
    • Cook over medium flame. Flip and cook until sound and bubble reduces completely.
    • Drain over paper towel.
    • Regulate heat so that while murukku is dropped it is high, while cooking it is medium. Repeat to finish the dough.

    Notes

    • Why I used idiyappam flour is, the brand Baba's idiyappam flour is very fine flour and gives pale coloured murukku, crispiest results. If the rice flour is coarse, it breaks easily also murukku doesn't look smooth. So choose finest flour. 
    • Even if you are doubling the recipe to get large quantity, prepare the dough in batches, otherwise murukku will turn deep in colour.
    • Always cook in medium flame, do not cook in high flame always.
    • You can add sesame seeds in place of cumin seeds. 
    • I have not tried readymade coconut milk to prepare this. I recommend to use fresh coconut milk as carton coconut milk has preservatives and additives in it.
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    Stepwise photos

    How to extract coconut milk:

    1. Take ¾ cup grated coconut and grind it with ½ cup warm water. extract-milk-1
    2. Squeeze and filter it through metal strainer and collect the coconut milk. extract-milk-2
    3. Use this coconut milk to knead dough for the murukku. extract-milk-3
    4. I used store bought moong dal flour, so roasted it before using. thengai paal murukku
    5. In a mixing bowl, add rice flour,  moong dal flour, cumin seeds, 1 tablespoon oil, salt and mix well. thengai paal murukku
    6. Add coconut milk little by little and mix. If needed, add more water and make a smooth dough. dough-making-6
    7. Heat oil in kadai. Fix the murukku press with star shape holed plate and fill the press with dough. prepare-7
    8. Over few greased ladles, squeeze the murukku. Once oil is hot, add the murukku carefully to oil by inverting the ladle with murukku in oil. frying-8
    9. Cook over medium flame. Flip and cook until sound and bubble reduces completely. Drain over paper towel. Regulate heat so that while murukku is dropped it is high, while cooking it is medium. Repeat to finish the dough.
      frying-9

    Cool down completely before storing in airtight container. 

    thengai-paal-murukku-recipe
    Thengai paal murukku

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    Reader Interactions

    Comments

    1. Unknown

      October 28, 2018 at 10:45 am

      Plz tell us cup measurements

      Reply
    2. Salma

      November 08, 2018 at 11:01 pm

      Prepared every thing as mentioned above .. Turned hard. . I don't no what went wrong . . Followed every steps u mentioned... Disappointed

      Reply
    3. Shobha Balaji

      November 08, 2018 at 11:01 pm

      Hi, tried your Thengai Paal Muruku for Diwali snacks. It turned out very well! Thanks to your step by step method & perfect measurements. Thank you Raks

      Reply
    4. Aparna

      August 21, 2022 at 6:58 pm

      5 stars
      Great recipe! I used store bought coconut milk and it still tasted great. Made the prep time really short. Everyone really enjoyed the murukku! Thank you for the recipe 🙂

      Reply
      • Raks Anand

        August 21, 2022 at 7:06 pm

        Oh wow, thank you so much for this feedback 🙂 This will be helpful for many. Gonna quote this in my recipe as well 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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