Thengai Paal Murukku/coconut milk murukku (chakli) is a very popular traditional murukku prepared on Diwali. It is very delicious with a nice taste of coconut milk and of course very addictive also. I followed my thenkuzhal recipe and made this delicious murukku with coconut milk. It is very easy to make this murukku and I am sure it will be a big hit in your family. Today we will learn how to make thengai paal murukku following this easy recipes with step wise pictures.
Dry roast urad dal slightly (do not brown it) and leave it to cool. Powder it finely and sieve it. Now the urad dal flour is ready.
Prepare rice flour as given in the link below
Extract coconut milk or use readymade coconut milk. Extracting coconut milk at home is very easy. Check the link below to know
Keep all the ingredients ready.
First mix together rice flour, urad dal flour, sesame seeds and butter well with your finger tips.
Add coconut milk little at a time and make a soft and smooth dough. The quantity of coconut milk may vary according to the quality of rice flour. I added approximately 1/2 cup + 1 tbsp of coconut milk. So add coconut milk little at a time.
Heat oil in a kadai. When the oil is hot, reduce the heat to medium. To check if the oil is hot, drop a piece of dough into the oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus.
Take a small portion of dough and put it inside the murukku maker (picture below). I used the 3 hole disc to make this murukku. Press it in a circular motion to make murukku as seen in the main picture. You can grease 2 or 3 ladles or a small plate, squeeze murukku on it and then gently drop it into the hot oil. Alternatively you can directly squeeze the murruku into the hot oil, which ever is comfortable for you.
You will hear a sizzling/bubbling sound when the murukku is getting cooked.
Once it is cooked the sizzling sound stops and you see the oil clear as in the picture below.
Fry the murukku both sides until very light golden color. Thengai murukku should be pale white in color and not brown.
Once cooked remove from the oil with a slotted ladle and place it in a colander or paper towel to drain excess oil.
Repeat the same process for the rest of the dough.
Storage and Shelf life – Once it cools, store it in an air tight container at room temperature. Stays good for a week.
Do not miss my lovely collection of more than 60 Diwali Sweets and Snacks
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