Thengai paal murukku recipe, Coconut milk murukku

Thengai paal murukku ready with rice flour, moong dal flour and coconut milk as essential elements.

Crispy and flavourful murukku, good for Deepavali snacks. Thengai paal murukku is in my Diwali submit listing for a few years now.

As standard I saved suspending, as I someway had the thought that coconut milk may provide you with laborious outcomes and take a very long time to cook dinner.

Not only a thought, it’s as a result of I’ve skilled it when few instances my magizhampoo murukku turned kadak mudak 😁(laborious).

Later solely I learnt that it was not due to coconut milk, it was due to the sugar sweet/ sugar we use in that exact recipe, the murukku turns laborious.

If we use extra sweetener, it turns laborious.  So I assumed this yr I ought to do that out as I’ve a protracted listing of pending posts in my Diwali to do posts.

And it got here out so white and crisp too. I used my small pithalai murukku achu (brass murukku press) that my mami obtained me in Kumbakonam.

Used the three star formed murukku plate for this as I’ve not used it for any of my posts if I’m not flawed 😄

Whereas making the murukku, I assumed as an alternative of including butter, let me skip it and add oil itself.

So this thengai paal murukku is vegan too😉 Later I assumed I might have added coconut oil to reinforce the flavour extra as we use coconut oil right here.

Nonetheless, it turned out actually good and flavourful. Do do that to your Deepavali snacks and let me understand how you appreciated it. Test my different murukku recipes.

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Thengai paal murukku

Coconut milk murukku ready with rice flour, moong dal flour and coconut milk as essential elements. Crispy and flavourful murukku, good for Deepavali snacks.

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Cup measurements

Components

• 1 cup Rice flour – 1 cup I used idiyappam flour
• ½ cup Coconut milk – ½ cup
• 2 tablespoon Moong dal flour – 2 tbsp
• 1 teaspoon Cumin seeds – 1 tsp
• 1 tablespoon Oil for making dough
• Oil to deep fry
• Salt – as wanted

Prepare dinner ModeForestall your display screen from going darkish

Directions

• To make moong dal flour, (paasi paruppu flour) – dry roast yellow moong dal in a kadai over medium flame till it turns barely golden.

• Quiet down, powder in a mixie. Sieve it and retailer to make use of it.

• Take ¾ cup grated coconut and grind it with ½ cup heat water.

• Squeeze and filter it by means of steel strainer and accumulate the coconut milk.

• Use this coconut milk to knead dough for the murukku.

• In a mixing bowl, add rice flour,  moong dal flour, cumin seeds, 1 tablespoon oil, salt and blend properly.

• Add coconut milk little by little and blend. If wanted, add extra water and make a easy dough.

• Warmth oil in kadai. Repair the murukku press with star form holed plate and fill the press with dough.

• Over few greased ladles, squeeze the murukku.

• As soon as oil is sizzling, add the murukku rigorously to grease by inverting the ladle with murukku in oil.

• Prepare dinner over medium flame. Flip and cook dinner till sound and bubble reduces fully.

• Drain over paper towel.

• Regulate warmth in order that whereas murukku is dropped it’s excessive, whereas cooking it’s medium. Repeat to complete the dough.

Notes

• Why I used idiyappam flour is, the model Baba’s idiyappam flour could be very advantageous flour and offers pale colored murukku, crispiest outcomes. If the rice flour is coarse, it breaks simply additionally murukku would not look easy. So select most interesting flour. 
• Even if you’re doubling the recipe to get giant amount, put together the dough in batches, in any other case murukku will flip deep in color.
• All the time cook dinner in medium flame, don’t cook dinner in excessive flame at all times.
• You possibly can add sesame seeds rather than cumin seeds. 
• I’ve not tried readymade coconut milk to organize this. I like to recommend to make use of recent coconut milk as carton coconut milk has preservatives and components in it.

Stepwise pictures

The best way to extract coconut milk:

1. Take ¾ cup grated coconut and grind it with ½ cup heat water.
2. Squeeze and filter it by means of steel strainer and accumulate the coconut milk.
3. Use this coconut milk to knead dough for the murukku.
4. I used retailer purchased moong dal flour, so roasted it earlier than utilizing.
5. In a mixing bowl, add rice flour,  moong dal flour, cumin seeds, 1 tablespoon oil, salt and blend properly.
6. Add coconut milk little by little and blend. If wanted, add extra water and make a easy dough.
7. Warmth oil in kadai. Repair the murukku press with star form holed plate and fill the press with dough.
8. Over few greased ladles, squeeze the murukku. As soon as oil is sizzling, add the murukku rigorously to grease by inverting the ladle with murukku in oil.
9. Prepare dinner over medium flame. Flip and cook dinner till sound and bubble reduces fully. Drain over paper towel. Regulate warmth in order that whereas murukku is dropped it’s excessive, whereas cooking it’s medium. Repeat to complete the dough.
   

Quiet down fully earlier than storing in hermetic container.