Murukku is a savoury, crunchy Indian snack, perfect for tea time with a cup of tea or coffee. Murukku means twisted and is originated for Tamil Nadu. Murukku is most commonly prepared with rice flour and white lentils / urad dal flour by infusing some flavors. There are different types of making murukku commonly its made by adding the dough to the press and then pressing to the oil, few are made by rolling the dough by hands and then deep fried in oil.
Murukku can be made in bulks and stored in an air tight container, as is stays fresh for a week. Already I have shared the recipe of Butter Murukku and Rava Murukku. Now let me share coconut milk murukku. Coconut milk murukku / Thengai Paal murukku is prepared with rice flour, white lentils (urad dal) flour and coconut milk. Make sure to use thick coconut milk, as it gives more flavor to the murukku. Compared to the regular ones this murukku is little crispy.
Making of Coconut milk murukku / Thengai Paal Murukku Video recipe –
A very easy and simple savory snack for Diwali. Let me share the recipe…
Raw rice flour (store bought) – 1 cup
Urad dal / White lentils / ulundam paruppu – 2 ½ tbsp.
Murukku/Chakli is one among my family’s favorite savory snack. Both my kids love to have this murukku, also they finish it within 2 to 3 days.
Usually preparing murukku is a big process, like soaking the raw rice, then drying it and later grinding to powder. But here in this recipe, nothing like that is needed and was prepared in minutes. My kids loved it a lot.
It was delicious, soft and crunchy with wonderful flavor and attractive color. I prepared this for Krishna Jayanthi/Gokulastami. Let us move on to the recipe…
Rice flour, butter, chili powder, spices and salt all together
With cooked rava
kneading in process
Dough pressed from Chakli mould into the oil
Chakli turning golden brown
Rava Murukku / Semolina Chakli
Rava Murukku / Semolina Chakli
Boil 2 cups of water in a non-stick kadhai, add in the rava little by little along with little salt and keep on stirring until it gets cooked and thicken (it should come to rolling consistency). Keep on stirring continuously so that lumps are formed.
In a wide mouth bowl, take rice flour, butter, cumin seeds, sesame seeds, hing, chili powder, little salt and mix them all together.
Add in the cooked rava/semolina to the flour and mix them well by sprinkling little water.
Knead it a medium soft dough.
Heat oil in kadhai, and now grease the murukku mould with oil and assemble all the parts.
Divide the kneaded dough into small portions, press the dough to the hot oil (should do only when the oil is hot).
Wait for few mins, till you hear ooze sound, then swap the side of the muruku and wait until it turns golden brown.
Remove the murukku, drain the oil, and leave it aside for 5 mins.
Store it in an airtight container when it reaches room temperature.
Note: It remains fresh for a week, when stored in an air-tight container, only after it comes to room temperature. If you store the murukku’s in an air-tight container before it comes to room temoaerature, it would becom soggy.