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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
Cook Time45 minutes
Total Time1 hour
Servings12 murukkus
AuthorSharmilee J

Ingredients

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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