Happy's Cook

Tuesday, October 25, 2016

Coconut Milk Murukku Recipe | Thengaipal Murukku | Diwali Special Snacks

I am really excited about this year's Diwali since I was able to make so many sweets and snacks successfully. I face many failures when it comes to snacks and I lose confidence every year. This time I have not faced any challenge with the recipes I tried so far and I am really happy about that. After Potato murukku, I tried this coconut milk murukku and it was so delicious. Jany and Happy liked it very much. I was very tired after trying three new recipes in a row and hence I don't have patience in shaping the murukku.  Finally, I made it like this broken (uthiri) murukku and it was super easy to press directly to oil. Do check out my Potato Murukku, Butter Murukku, Pottukadalai Murukku, Thenkuzhal Murukku, Mullu Murukku and Coconut Murukku too.  Also, visit the entire Diwali snacks and sweets collection. Let us move on to the recipe:
Rice flour - 1 Cup(I used store bought)
Urad dal flour - 1/4 Cup
Pottukadalai(fried gram) flour - 2 tbsp
Thick coconut milk - 1 cup or as required
Butter - 1 tbsp
Cumin seeds(Jeera) or Sesame seeds  - 1 tsp
Asafoetida - a generous pinch
Salt - as required
Oil - to deep fry
1. Dry roast the whole urad dal until nice aroma comes(in low flame). Allow it to cool completely and grind it to a smooth powder. 
 2. Sieve the ground flour, measure 1/4 cup of it and keep it ready. Similarly, roast and grind the pottukadalai(fried gram) and sieve it. Meanwhile, extract the thick coconut milk. I used readymade rice flour, hence I had roasted it once. Check this post for homemade rice flour recipe. In a mixing bowl, add all the ingredients except coconut milk and oil. Now, to make the dough, add coconut milk little by little and gather everything together.
3. Knead the dough and form a smooth ball as shown below. Fill the murukku press with the dough. Heat oil in a kadai and press the murukku directly to hot oil.
4. Allow it to cook until the 'shhh' sound reduces. Remove it from the oil and drain it on a kitchen towel.
Serve the flavorful and crispy murukku as an evening snack.
Points to remember:
  • I have not used the mentioned coconut milk completely, a little more than 3/4 cup is used.(use as required) 
  • I used my thenkuzhal mould(5 holes) for making this murukku. I preferred uthiri murukku than the round shaped murukku. Hence, I have pressed directly to oil. Usually, the coconut milk murukku looks like this. You can use mullu murukku mould too.
  • If you prefer mild sweet coconut milk murukku, then add 1/2 tsp of sugar while making the dough.
  • Use very thick coconut milk to get better flavor.
Warm Regards,
Happy's Cook - Divya

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