Coconut murukku recipe, Easy to make coconut flavoured murukku recipe, Easy Diwali snacks recipe. Coconut murukku recipe with full video and step by step pictures.
Murukku is one of the traditional snacks we make for Deepavali | Diwali. We have a lot of murukku varieties recipes in Jeyashri’s kitchen. I have posted Coconut ribbon pakoda in jeyashris kitchen and also did the same in a few cookery shows in Singapore. Also, I have posted Thengai paal murukku recipe too. This coconut murukku is similar to that. We are grinding coconut and cumin seeds and adding this paste to the murukku dough.
Usually, people ask me what will be the shelf life of this murukku as we are adding coconut in it. We can store this for 4-5 days in an airtight container. I added urad dal flour to this recipe. You can add roasted gram flour powder too.
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Coconut murukku recipe
Coconut murukku recipe
Ingredients
- 1 cup rice flour
- 2 tbsp urad dal flour
- 1/3 cup coconut
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- 2 tsp butter
- Salt as needed
- Oil for deep frying
- Water to knead the dough
- 2 pinches Asafoetida
Instructions
- In a mixie jar add the coconut and cumin seeds.
- Grind this into a smooth paste.
- You can add water, around ½ cup, to grind this.
- In a wide bowl add the rice flour, urad dal, ground coconut paste, sesame seeds, butter, asafoetida and salt.
- You can add red chili powder to this as well.
- Add little water and make this into a pliable dough.
- Keep this covered always.
- I used thenkuzhal achu, you can use mullu murukku achu too.
- Place a portion of the dough inside.
- Heat oil in a pan for deep frying.
- Once it is hot, bring the flame to medium and squeeze the murukku directly into the oil.
- Alternatively, you can squeeze this on a greased plate and gently transfer this to the oil.
- Let the murukku fry in medium flame oil, flip this and cook on both sides.
- Once the oil sound subsides take out and drain it in a kitchen towel.
- Repeat the same for the rest of the dough.
- Store this in an airtight container.
- This coconut murukku stays good for 4-5 days in an airtight container.
Notes
- You can add 1 tsp of red chili powder while grinding the coconut.
- If making in bulk quantity, make the dough in batches.
- Coconut murukku stays good in an airtight container for 4-5 days.
- In a mixie jar add the coconut and cumin seeds.
- Grind this into a smooth paste.
- You can add water, around ½ cup, to grind this.
- In a wide bowl add the rice flour, urad dal, ground coconut paste, sesame seeds, butter, asafoetida and salt.
- You can add red chili powder to this as well.
- Add little water and make this into a pliable dough.
- Keep this covered always.
- I used thenkuzhal achu, you can use mullu murukku achu too.
- Place a portion of the dough inside.
- Heat oil in a pan for deep frying.
- Once it is hot, bring the flame to medium and squeeze the murukku directly into the oil.
- Alternatively, you can squeeze this on a greased plate and gently transfer this to the oil.
- Let the murukku fry in medium flame oil, flip this and cook on both sides.
- Once the oil sound subsides take out and drain it in a kitchen towel.
- Repeat the same for the rest of the dough.
- Store this in an airtight container.
- This coconut murukku stays good for 4-5 days in an airtight container.
