Instant Coconut Milk Murukku Recipe | Coconut Milk Chakli | Thengai Paal Murukku
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4 from 3 votes

Instant Coconut Milk Murukku Recipe | Coconut Milk Chakli | Thengai Paal Murukku

Cocout Milk Murukku is one of the common snack made during Diwali. This is prepared using Rice flour, Moong dal flour, cocout milk and few other spices. This crispy murukku will have nice flavor of coconut milk and very tasty. It's very easy to make and doesn't require any grinding as we usually do for other Murukku varities.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Snacks
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 40 small murukkus
Calories: 573kcal
Author: Sowmya Venkatachalam

Equipment

Ingredients

  • 2 cups Rice Flour 1 cup = 250 ml
  • ½ cup Moong dal
  • 1 cup Thick Coconut Milk
  • 1 tsp Red Chili Powder
  • 1 tsp Peppercorns
  • 1.5 tsp Salt adjust to your taste
  • 1 tsp Cumin Seeds
  • 1 pinch Asafoetida (Asafetida / Hing)
  • 2 tbsp Butter
  • Cooking Oil for deep frying

Instructions

Preparation of Dough

  • Take a mixing bowl, add rice flour, moong dal flour, red chili powder, peppercorns, salt, butter, cumin seeds and mix everything nicely
  • Add coconut milk little by little and knead it to a smooth dough. I used nearly 1 cup of coconut milk. We can adjust with more coconut milk or water if we want

Making of Murukku

  • Heat oil in a pan for deep frying the murukku. Take the press and mould and grease it with oil
  • When the oil is hot enough, drop a pinch of murukku dough to see if it raises immediately in the oil, if so, then the oil is ready
  • Add 2-3 handful of murukku dough and put it inside the press and mould. Close the press and mould with lid. Gently squeeze it in the oil to make murukku. We can also grease a small plate and make the murukku shape on the plate and then gently drop the plate in the oil.
  • After the murukku has cooked for sometime it will come out automatically from plate and we can take out the plate
  • Fry the murukku in hot oil in medium flame till crispy and golden brown
  • Take out the crispy Coconut milk murukku and place it in paper towel to drain excess oil
  • The crunchy Coconut Milk Murukku ready to serve! Store it in air-tight container and enjoy the snack!

Notes

  1. Once it cools, store it in an air tight container at room temperature. Stays good for a week.
  2. For larger quantities, prepare the dough in batches. 
  3. Always cook on the medium flame to enable uniform cooking 
  4. I have used the readymade coconut milk. You can also extract fresh coconut milk from the coconut. 

Nutrition

Serving: 100g | Calories: 573kcal | Carbohydrates: 58g | Protein: 7g | Fat: 32g