Coconut Milk Murukku | Thengai paal murukku

Murukku is a South Indian savoury prepared mainly with rice and dal flour. Many variations of murukku exists in Tamil Nadu. Coconut Milk Murukku or thengai paal murukku is one of the famous version of murukku. Coconut milk is used which makes the murukku soft when compared to other murukku. To make the process quick and easier, I have used store bought Rice Flour. Please check below for step by step instructions and pictures for preparing South Indian Coconut Milk Murukku.






Preparation Time: 5 mins
Cook Time: 55 mins 
Ready In: 1 hour
Yields : 10 Servings

Ingredients:

Oil	For Frying
Thin coconut milk	As needed
Rice Flour	2.5 Cups
Urad Dal	1/2 Cup
Sesame seeds	1 tsp
Unsalted butter	1/2 tbsp
Salt
Chilli powder	1.5 tsp

Instructions:

• Dry roast urad dal to golden colour and grind to fine powder in a blender. 

• Add rice flour,urad dal powder,sesame seeds,salt,chilli powder, butter and mix well. Add coconut milk and make soft dough (similar to Chappati dough).

• Now put the dough into  the murukku press. Use the plate having three circles as shown in picture below.

• Heat enough oil to deep fry. To check whether oil is hot, drop a little dough into oil. If it bubbles up on top, then oil is hot. 

• Carefully press the murukku press on top and drop the dough into the oil . 

• Fry till light golden brown colour.Drain the excess oil by placing it in a paper towel.

Tips:

• The dough will become dry after some time, so cover dough and prepare murukku immediately.
• Beginners can press the dough on backside of big ladle or on plastic cover and drop the pressed dough into Oil.