Thenga Paal Murukku

Thenga Paal Murukku is a flavourful, tasty savoury made by blending rice flour with coconut milk to a dough consistency and deep fried after passing the dough through press.  Coconut Milk is healthy snack for tea time compared to the packed junk foods. Coconut Milk Murukku is a must try for Diwali.

Thenga Paal Murukku is a traditional murukku which has coconut milk flavour.I was asking amma yesterday for some different murukku recipes and that’s when she gave me this recipe which was in her hand written book named as Thenga Paal Murukku.

I always love recipes with coconut milk so immediately tried this Coconut Milk Murukku Recipe today and it has come out so light and crisp.

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This murukku comes out so flavourful and I bet you can’t stop with one.

Do try this easy murukku recipe for diwali and enjoy!

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Thengai Paal Murukku | Coconut Milk Murukku

Thenga Paal Murukku is a flavourful, tasty savoury made by blending rice flour with coconut milk to a dough consistency and deep fried after passing the dough through press.  Coconut Milk is healthy snack for tea time compared to the packed junk foods. Coconut Milk Murukku is a must try for Diwali.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings12 murukkus

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup rice flour
• 1/4 cup urad dal flour
• 1/2 cup coconut milk (thick)
• 1/4 tablespoon butter
• 1/2 teaspoon jeera
• salt to taste
• oil to deep fry
• water as needed

Instructions

• In a mixing bowl - take rice flour and urad dal flour. Add salt and butter to it.
• Add jeera, mix well first for even mixing.
• Add fresh thick coconut milk, mix it then add water little by little.
• Mix well to form a smooth dough.
• Take your murukku press, grease it well with oil then fill it up with murukku dough till 3/4th of the press. Press in 2 laddles.
• Heat oil - carefully flip the murukkus into the preheated oil.
• Fry till golden or until shh sound stops. Drain in tissue paper to absorb excess oil. Enjoy Thenga Paal Murukku!

Notes

• You can replace water with thin coconut milk too.
• Make sure to fry until golden and shh sound stops else murukku won't be crisp.
• The dough should be like idiyappam dough neither too tight nor too loose.
• You can use any murukku press, I used my thenkuzhal murukku mould.

Nutrition Facts

Thengai Paal Murukku | Coconut Milk Murukku

Amount Per Serving (25 g)

Calories 82 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.2g

Cholesterol 1mg0%

Sodium 3mg0%

Potassium 32mg1%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 0.02g0%

Protein 2g4%

Vitamin A 9IU0%

Vitamin C 0.3mg0%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Thenga Paal Murukku Recipe Step by Step

1. In a mixing bowl – take rice flour and urad dal flour.Add salt and butter to it.
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2. Add jeera, mix well first for even mixing.
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3. Add fresh thick coconut milk, mix it then add water little by little.
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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 3/4th of the press.
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5. Press in 2 laddles. Heat oil – carefully flip the murukkus into the preheated oil.
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6. Fry till golden or until shh sound stops.Drain in tissue paper to absorb excess oil.
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Cool down completely then store in airtight container.

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Enjoy making and enjoy eating this crispy murukku!

Expert Tips

• You can replace water with thin coconut milk too.
• Make sure to fry until golden and shh sound stops else murukku won’t be crisp.
• The dough should be like idiyappam dough neither too tight nor too loose.
• You can use any murukku press, I used my thenkuzhal murukku mould.

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