Thengai paal murukku | diwali snacks recipes | murukku with coconut milk

Thengai paal murukku| Murukku using coconut milk, a flavourful murukku made using rice flour, moong flour, and coconut milk, recipe with full video in tamil. Murukku is an easy snack which is made in most of the houses for diwali. Generally we make Thenkuzhal or mullu murukku for Diwali. But my sister was telling me to post this thengai paal murruku since last diwali. Since i was not sure as it will be give a mild sweetness i didn’t try. But very recently i came to know that this Thengai paal murukku will be very flavorful and will not have any traces of sweetness.  It tasted super flavourful and thanks to my friend’s Mother in law for this recipe. Do check out other interesting murukku varieties from Jeyashri’s kitchen.

• Peanut murukku
• Cashew pepper murukku
• Oats pottukadalai murukku

Thengai paal murukku recipe

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Thengai paal murukku recipe

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  Thengai paal murukku

  Jeyashri suresh Thengai paal murukku| Murukku using coconut milk, a flavourful murukku made using rice flour, moong flour, and coconut milk, recipe with full video in tamil. Murukku is an easy snack which is made in most of the houses for diwali. Generally we make Thenkuzhal or mullu murukku for Diwali. But my sister was telling me […] Starter recipes | Tea time snacks Murukku, diwali recipes, deepavali snacks, mullu murukku, coconut milk murukku Indian Print This

  Serves: 11 murukkus Prep: 10 minutes Cook: 25 minutes 25 minutes Cuisine: Indian
  Category: Snack Author: Jeyashri suresh

  Nutrition facts: Snack calories 20 grams fat

  Rating: 3.0/5

  ( 2 voted )

  Ingredients

  • Rice flour 1 cup
  • Roasted moong flour 1/4 cup
  • Thick coconut milk 1/2 cup (from 3/4 cup fresh coconut)
  • Sesame seeds 1 tsp
  • Salt as needed
  • Oil 1 tblsp + for deep frying
  • Asafoetida 2 pinches
  • Water as needed to knead the dough

  Description

  • Dry roast the moong dal in a pan for few minutes without getting it burnt.
  • When cool grind this into a fine powder in a mixer.
  • Alternatively you can use store bought roasted moong dal, it's easily available in stores.
  • Now grind 3/4 cup  coconut in a mixer by adding 1/2 cup warm water. Grind this smoothly into a fine paste.
  • Squeeze it in a filter to extract thick coconut milk. Now thick coconut milk is ready.
  • In a wide bowl add in 1cup  rice flour, 1/4 cup moong dal flour and mix well.
  • Add 1 tsp sesame seeds, 1 tblsp hot oil and salt.
  • Knead the flour using the thick coconut milk.
  • Knead into a pliable soft dough without any cracks. The coconut milk won't be enough, so add little more water to knead the dough.
  • Use the mullu murukku achu for this .
  • Heat oil and once it becomes hot, start making murukku. you can either squeeze it directly into the oil or you can squeeze in a ladle and transfer it to the oil.
  • Cook till the sizzle sound of the oil subsides.
  • Drain in a kitchen towel.

  Notes

  1.If making in bulk , knead the dough little by little. do  not knead the entire dough in one shot. 2.The murukku will tend to turn reddish color while frying if you keep the kneaded dough for a long time. 3. Thengai paal murukku stays good for a week to 10 days, in an airtight container.
• Grind 3/4 cup  coconut in a mixer by adding 1/2 cup warm water. Grind this smoothly into a fine paste.

• Squeeze it in a filter to extract thick coconut milk. Now thick coconut milk is ready.

• Dry roast the moong dal in a pan for few minutes without getting it burnt.
• When cool grind this into a fine powder in a mixer.
• Alternatively you can use store bought roasted moong dal, it’s easily available in stores.
• In a wide bowl add in 1cup  rice flour, 1/4 cup moong dal flour and mix well.
• Add 1 tsp sesame seeds, 1 tblsp hot oil and salt.
• Knead the flour using the thick coconut milk.
  
  

• Knead into a pliable soft dough without any cracks. The coconut milk won’t be enough, so add little more water to knead the dough.
• Use the mullu murukku achu for this .

• Heat oil and once it becomes hot, start making murukku. you can either squeeze it directly into the oil or you can squeeze in a ladle and transfer it to the oil.

• Cook till the sizzle sound of the oil subsides.
• Drain in a kitchen towel.

1. If making in bulk , knead the dough little by little. do  not knead the entire dough in one shot.
2. The murukku will tend to turn reddish color while frying if you keep the kneaded dough for a long time.
3. Thengai paal murukku stays good for a week to 10 days, in an airtight container.