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.

Coconut Milk Murukku Recipe / Thengai Paal Murukku recipe / Murukku Recipe – Diwali recipe

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…

Ingredients:

• Raw rice flour (store bought) – 1 cup
• Urad dal / White lentils / ulundam paruppu – 2 ½ tbsp.
• Coconut milk – 1 cup
• Jeera / Cumin – 1 tsp
• Asafoetida / Hing – ¼ tsp
• Butter – 1 tbsp
• Salt – ¼ tsp
• Oil – 2 cups (for deep frying)

Urad dal / White lentils getting roasted

Lentils about to grind

Ground dal powder getting sieved

Sieved flour

With rice flour, cumin seeds, asafoetida and salt

Butter

Getting crumbled

With coconut milk

Dough ready

Murukku press with 3-hole disc

dough to the murukku press

Murukku getting dropped to the oil

Murukku getting fried

Murukku getting fried

Murukku getting drained from the oil

Coconut Milk Murukku Recipe / Thengai Paal Murukku recipe / Murukku Recipe – Diwali recipe

Preparation:

• Dry roast urad dal / ulundam paruppu / white lentils for 2 mins or until it starts turning golden brown in color.
• Spread it over a plate, bring it to room temperature, grind to a fine powder.
• In a bowl, sieve the ground urad dal powder, add rice flour, cumin seeds, salt, asafetida and mix it well.
• Pour melted butter and crumble it well.
• Pour coconut milk little by little and start kneading the dough gently.
• Take the press, put the 3-hole disc, grease it well with oil, and take a small portion of dough and fill the press.
• Press the dough to check the flowing of the dough, if it’s tight to press, pour little more coconut milk knead the dough and continue the process.
• Heat oil in a kadai, press the murukku to the oil, after a min, swap the sides and cook on both sides, until the oozing sound of oil comes down.
• Cook only in medium flame, else the murukku would turn brown in color before getting cooked.
• Drain the oil, remove it from fire.

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Serve along with tea or coffee once it reaches room temperature. You can also store it in an air tight container once it reaches room temperature and stays fresh for 2 weeks.