|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 tsp||Salt or to taste|
|2 cup||grated coconut|
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!!!