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Thengai Paal Murukku (Coconut Milk Murukku)

Coconut milk murukku is a crispy South Indian delicacy snack. It is perfect for any special occasions like weddings, diwali or even as a tea time snack. Coconut milk murukku is made with rice flour, urad dal flour, and homemade coconut milk. Thengai paal ( coconut milk ) murukku offers a unique taste, blending the traditional murukku recipe with subtle sweetness and richness of coconut.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine Indian
Servings 15 muruku
Calories 96 kcal

Equipment

Murukku Press
Cooking Pot & Slotted Spoon
Mixing Bowl

Ingredients
  

Instructions
 

  • 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.

Notes

Here are some of the tips and tricks for perfect crispy south Indian murukku recipe:
  • Fine rice flour is a must. Sifting the flour is a non avoidable step when it comes to murukku making.
  • If the murukku is cracking on the sides when pressed, add little coconut milk or water to the dough and mix well.
  • By any chance if the dough becomes too soft ,add a little rice flour and mix well.
  • Make sure the oil is medium hot enough before frying. For the first time add a pinch of dough to the oil, when it immediately comes up then it is the right time to fry the murukku.
  • Grease the murukku press thoroughly with oil to prevent it from sticking.
  • Choose the right mould for your desired murukku shape.
  • Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy texture.
  • Allow the murukku to cool completely well, before storing them.
  • Use a paper towel after frying to remove excess oil.
Storage : The life shell of this murukku lasts for a week. Store it in an airtight container.
Vegan : As the recipe uses coconut milk, instead of dairy milk it is a vegan friendly south Indian murukku recipe.

Nutrition

Nutrition Facts
Thengai Paal Murukku (Coconut Milk Murukku)
Serving Size
 
1 servings
Amount per Serving
Calories
96
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
4
mg
1
%
Sodium
 
324
mg
14
%
Potassium
 
42
mg
1
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
47
IU
1
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
7
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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