Deepavali Special Recipe: Thengai Paal (Coconut Milk) Murukku
Posted on: 04/Nov/2020 2:29:38 PM
One of the favourite spicy and crispy popular snack items, Coconut milk murukku is prepared with rice flour, moong dal (green gram)flour and coconut milk as the main ingredients.
Ingredients
- Rice flour (I used idiyappam flour) - 1 cup
- Coconut milk - 1/2 cup
- Moong dal flour - 2 tbsp
- Cumin seeds - 1 tsp
- Oil - 1 tbsp + to deep fry
- Salt - as needed
To make moong dal flour, (paasi paruppu or green gram 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.
The Recipe:
- Take 3/4 cup grated coconut and grind it with 1/2 cup warm water. squeeze and filter it through a metal strainer and collect the coconut milk.
- Use this coconut milk to knead the dough for the murukku.
- In a mixing bowl, add rice flour, moong dal flour, cumin seeds, 1 tbsp 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 a few greased ladles, squeeze the murukku.
- Once the 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.
