Thenga Paal Murukku Recipe

Thenga Paal Murukku is a flavourful, tasty savoury snack made by blending rice flour with coconut milk to a dough consistency and deep fried after passing the dough through the press. It's little different from regular one, here coconut milk is used to mix the dough instead of water. This gives it richer taste and coconut flavor.

This murukku is mostly made during festive times when lot of snacks are made at home. The dough is pressed with moulds and fried till golden and crisp. Coconut milk also adds gentle sweetness and soft texture. Many people enjoy it with evening tea as a crunchy snack.

Jump to:

• About Thengai Paal Murukku
• Thengai Paal Murukku Ingredients
• How to make Thengai Paal Murukku Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Thengai Paal Murukku

Thengai Paal Murukku is a variation of traditional murukku where coconut milk is added while making the dough. In many South Indian kitchen, murukku is normally made with rice flour and urad dal flour mixed with water.  Here, thick coconut milk is used which gives little different flavor and aroma. The dough is pressed into spiral shapes and deep fried till crisp.

The texture comes out crunchy and so tasty and flavourful. Rice flour forms the base which helps it retain the shape while frying. Urad dal flour gives mild nutty taste and improves crispness. Coconut milk blends in the dough and gives gentle coconut flavour which makes it stand apart from regular version.

There are few small variations people try in this recipe. Some like to add sesame seeds instead of cumin seeds for nutty taste. Few also mix the dough fully with thin coconut milk instead of water. Butter or hot oil is usually added to the flour mixture which helps the murukku turn crisp and press easily from mould.

I usually prepare Thengai Paal Murukku during festive times when making few snacks at home. Coconut milk flavour makes it little special and everyone at home enjoy eating it.

Thengai Paal Murukku Ingredients

• Rice Flour - I used rice flour for the dough. It helps murukku to become crisp after frying.
• Urad Dal Flour - I added along with rice flour. It gives nutty flavor and helps murukku stay crunchy but still little light.
• Coconut Milk - I used this for mixing the dough. It gives soft coconut flavor and slight richness to murukku.
• Butter - I added butter into flour mixture for better texture. It helps murukku become crisp and also makes dough pressing easy through mould.
• Jeera - I used for mild aroma and flavor in murukku. It gives small crunchy bites while eating.
• Oil - I used for deep frying, fry until the murukku turns golden and crisp.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Pottukadalai Murukku
• Potato Murukku
• Rava Murukku

How to make Thengai Paal Murukku Step by Step

1.In a mixing bowl - take rice flour and urad dal flour. Add salt and butter to it.

2.Add cumin seeds, mix well first for even mixing.

3.Add fresh thick coconut milk, mix it then add water little by little.

4.Mix well to form a smooth dough. Take your murukku press, grease it well with oil then fill it up with murukku dough till ¾th of the press.

5.Press in 2 ladles. Heat oil - carefully flip the murukkus into the preheated oil.

6.Fry till golden or until shh sound stops. Drain in tissue paper to absorb excess oil.

Cool down completely then store in airtight container.

Expert Tips

• Dough - I knead the dough like idiyappam dough soft and smooth but not sticky. If too tight, murukku may turn hard.
• Grease - I grease mould lightly with oil so dough presses easily. You can also press on ladle before frying.
• Oil temperature - I keep the oil temperature in medium heat for frying. If oil becomes too hot murukku may brown fast outside but inside may not cook well.
• Frying time - I fry murukku until bubbling sound in oil slowly reduces which means murukku cooked well.
• Flavor variation - I just add sesame seeds or little crushed pepper in dough if I want small change in flavor.

Serving and Storage

Serve this with hot tea or coffee as crunchy evening snack. This also goes well as part of festive snack platter when homemade snacks are prepared. After cooling completely store the murukku in airtight container. It stays crisp for several days.

FAQS

1.Can I replace water with coconut milk fully?

Yes you can mix the dough fully using coconut milk if you like stronger coconut flavor. Make sure the dough stays soft and smooth for pressing.

2.Why is my murukku breaking while pressing?

It happens when the dough becomes little dry or tight. Add small amount of water or coconut milk and mix again.

3.Can I add sesame seeds instead of jeera?

Yes sesame seeds works well in this murukku recipe. It gives nutty taste and small crunchy texture.

4.How do I know murukku is cooked properly?

When the bubbling sound in oil reduces and murukku turns golden color it usually means it is cooked.

5.Can I store Coconut Milk Murukku for many days?

If stored in airtight container after cooling completely it stays crisp for several days. Make sure no moisture goes inside container.

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