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Oct 27, 2013

Coconut Milk Muruku / Thengai Paal Thenkuzhal / Thengai Paal Muruku - Diwali Recipes


My sister who is studying in madurai introduced me to this crispy bites. Whenever she comes hometown she brings this yummy packet of coconut milk muruku. They are not  like any other muruku. They are crispy, little sweet and full of coconut flavour. From that day i was looking for the recipe and i found this one in the internet. Even though it didn't turn out exactly like that one, but still it tasted  great..Try this out and let me know how it turned out for you.


Preparation Time: 15 mins
Cooking Time : 2 to 3 mins per batch
Makes : 12 to 15 Muruku

Ingredients:

Rice Flour / Arisi Mavu - 1 cup
Homemade Urad dal Flour - 1/4 cup
Homemade Coconut Milk - 1 cup or as needed
Salt to taste
Sugar - 1 tblspn
Butter - 2 tblspn
Asafoetida / Hing / Kaya Podi - 1/2 tsp
Oil for deep frying

Method:

Take rice flour, urad dal flour, salt, sugar in a bowl and mix well.

Now add in butter and rub it with the flour. Add in asafoetida powder and mix well.

Once it is rubbed add in coconut milk and form into a dough.

Once the dough is formed, take your muruku press and put the dough in it. Start pressing and make muruku out of it.

Now heat oil for frying. Drop the muruku in oil and fry till the shh sound stops from the oil. Drain it and put it in a paper towel.

Serve.

Pictorial:
Take all your ingredients
Take rice flour in a bowl
Add in urad dal flour
Add in salt and sugar
Mix well

Add some butter

Crumble it

Once it is mixed well
Add in some asafoetida powder
And some coconut milk
Shape into a dough
Take your muruku press

Put the thenkuzhal achu in it
Place the dough inside

Start pressing and make muruku

Just like this
Add done

Now heat oil for frying

Fry the muruku
Once the "shh" stops from the oil

Drain the muruku

Perfect crispy snacks

Serve

2 comments:

Torviewtoronto said... Best Blogger Tips

looks wonderful

Hamaree Rasoi said... Best Blogger Tips

Crispy and crunchy looking snack. My favourite any time snack.
Deepa