Thengai paal thenkuzhal murukku, coconut milk thenkuzhal murukku. A delicious and impulsive thenkuzhal murukku that has a rich flavor of coconut.
I love thenkuzhal murukku so much, and I make it very often for kids. Recently, I came across this coconut milk thenkuzhal murukku and found it to be very simple.
Coconut thenkuzhal looks just like thenkuzhal. They are crispy and sweet. When you taste it, you will be licking your fingers. Coconut thenkuzhal has a flavor of coconut and just tastes so good. If your family does not know that it is made of coconut milk, it will be a fun surprise for them to bite into.
Coconut thenkuzhal is ideal for celebration and it would keep up with the spirit of festivities. Also, coconut thenkuzhal is an ideal school snack and your hungry kiddos would just love it. When you make a batch of thenkuzhal murukku, put aside a few for yourself too as this snack is definitely not just for kids 🙂
Rice flour/arisi mavu – 1 cup
Urad dal flour/ulutham paruppu mavu – 1/4 cup
Coconut milk – 3/4 to 1 cup
Sugar – 1 tbsp
Butter – 2 tbsp
Asafoetida/hing/perungayam – 1/2 tsp
Salt – as required
Oil – for deep frying
Note. The ingredients shown will vary with the original quantity.
1. In a mixing bowl, add rice flour, urad dal flour, sugar, hing, and salt. Mix well. Then add butter and coconut milk. Combine well to form a dough.2. Now fill the murukku press with small portion of the dough. Cover the remaining dough with a wet cloth. Gently press it in circular motion.3. Heat oil for deep frying. Gently drop the murukku in hot oil and in medium low flame, cook until the murukku turns golden brown. Drain the murukku on a tissue paper.Now, coconut milk thenkuzhal is ready! Store it in an airtight container for 10 to 15 days.
- You can add sesame seeds in place of cumin seeds.
- Make sure you cover the dough with a wet cloth while frying the first batch of murukku. This will prevent the dough from drying.
- If your murukku breaks while pressing, then your rice flour might not be fine enough or you need to add more urad dal flour.
- If oil is not hot enough, the murukku will absorb a lot of oil.
- If murukku cracks on its sides, add few drops of water and knead it again.
- For thenkuzhal murukku, even if you are using store-bought flours, you do not have to roast it.
- If murukku is too soft after it is fried, add rice flour. If it is hard, add few drops of ghee and knead again.
- If you think the murukku is quite difficult to press, then add few drops of water to the dough and knead again.
Thengai paal thenkuzhal murukku, coconut milk thenkuzhal murukku recipe below: