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Thengai Paal Murukku

Written By Angela Steffi on Thursday, October 10, 2019 | 9:55:00 PM

Thengai Paal Murukku /  Coconut milk Murukku Recipe is a popular diwali snack crunchy and it is an all-time favorite tea time snack and I love to have this  murukku with a cup of filter coffee.

              Please click here to watch Thengai Paal Murukku Recipe in Tamil -Madras Samayal



Serving Size:   12 pc 
Prep Time   :   5 min
Cook Time  :   15 min

Quantity Ingredients for making Thengai Paal Murukku recipe
1 cup raw Rice flour or Idiyappam flour(200g)
1/4 cup Skinless black gram / ulunthu (60g)
2 tbsp  Butter at room temperature
1 tsp Sesame seeds
1/8 tspAsafoetida
1 tsp Salt or to taste
2 cup  grated coconut
1/2 cup Water

Cooking Method


Step 1) Into a mixie jar add grated coconut , some water and grind it to extract all the milk. Then filter it to collect thick coconut milk( do not add too much of water).

Step 2) In a pan roast skinless black gram for 2-3 minutes on low heat. Transfer it to blender and grind it to a fine powder. Sieve it to collect any big chunks, flour should be very fine.

Step 3) Into a large mixing bowl add the rice flour then the roasted gram flour from step 2, unsalted butter (or 2 tbsp of oil), salt , Sesame seeds or cumin seeds ,asafoetida and mix well.

Step 4) Then gradually add in the coconut extract from step 1 and knead it into a soft dough and at the same time dont add too much of coconut milk.

Step 5) Take a good amount of the murukku dough and add it to the murukku maker, You can directly add it to the oil or we can press it in a laddle and then drop it in oil.

Step 6) Fry the murukku on medium heat flipping sides until the bubbles subside.

Enjoy Crunchy Thengai paal murukku / Coconut milk murukku with your favorite coffee :) Happy Cooking!!!

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