Thenga Paal Murukku Recipe – Sharmis Passion

Thenga Paal Murukku is a flavourful, savory snack made by mixing rice flour with coconut milk to a flour consistency and then deep frying it after passing the flour through a press. This is a little different from the regular one, here coconut milk is used instead of water to knead the dough. This gives it better taste and flavor of coconut.

This murukku is mostly made during festivals when a lot of snacks are made at home. The dough is pressed into a mold and fried until golden and crisp. The coconut milk also adds mild sweetness and a soft texture. Many people enjoy it as a crunchy snack with evening tea.

About Thengai Pal Murukku

Thengai Paal Murukku is a variation of traditional Murukku in which coconut milk is added while making the dough. In many South Indian kitchens, murukku is usually made by mixing rice flour and urad dal flour with water. Thick coconut milk is used here which gives a slightly different taste and aroma. The dough is pressed into a spiral shape and deep fried until crisp.

Its texture is crispy and very tasty and flavourful. Rice flour forms the base which helps it hold its shape while frying. Urad dal flour gives a mild nutty flavor and adds to the crispiness. The coconut milk gets mixed into the dough and gives a mild coconut flavor which makes it different from the regular version.

People try some small variations in this recipe. Some people like to add sesame seeds instead of cumin for delicious taste. Some people also mix the flour with thin coconut milk instead of water. Usually butter or hot oil is added to the flour mixture which helps in making the murukku crisp and easily pressed from the mould.

I usually prepare Thengai Paal Murukku while making some snacks at home during festivals. The taste of coconut milk makes it a little special and everyone at home enjoys eating it.

Thengai Paal Murukku Ingredients

• rice flour – I used rice flour for the dough. This helps the murukku to become crisp after frying.
• urad dal flour – I mixed it with rice flour. This adds a nutty flavor and helps keep the murukku crisp but still a little light.
• coconut milk – I used it to knead the dough. This gives the murukku a mild coconut flavor and slight richness.
• butter – I added butter to the flour mixture for better texture. This helps in making the murukku crisp and also makes it easier to press the dough into the mold.
• Cumin – I used in murukku for mild aroma and taste. It gives small crunchy pieces while eating.
• Oil – I use it for deep frying, fry the murukku till it becomes golden and crisp.

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How to make Thengai Paal Murukku step by step

1.Take rice flour and urad dal flour in a mixing bowl. Add salt and butter in it.

2. Add cumin seeds, mix well first for uniform mixing.

3. Add fresh condensed coconut milk and mix, then add water little by little.

4. Mix well to make a smooth dough. Take your murukku press, grease it well with oil, then fill it with murukku dough till ¾th of the press.

5. Press in 2 ladles. Heat the oil – Carefully flip the murukkas into the preheated oil.

6.Fry until golden or until the hissing sound stops. Take it out in tissue paper to absorb excess oil.

After cooling completely, store in an airtight container.

Expert Tips

• dough – I knead the dough until it is soft and smooth like idiyappam dough but not sticky. If too hard, the murukku may become tough.
• grease – I lightly grease the mold with oil so that the dough presses easily. You can also press the ladle before frying.
• oil temperature – For frying, I keep the temperature of the oil on medium flame. If the oil gets too hot, the murukku may brown quickly on the outside but may not cook thoroughly on the inside.
• frying time – I fry the murukku until the sound of bubbles in the oil gradually reduces which means the murukku is cooked well.
• taste difference – If I want a little change in taste I add sesame seeds or a little ground black pepper to the flour.

serving and storage

Serve it with hot tea or coffee as a crunchy evening snack. When prepared as a homemade snack, it also tastes good as a part of a festive breakfast platter. After it cools completely, keep the murukku in an airtight container. It remains crisp for many days.

general questions and answers

1.Can I use coconut milk instead of water?

Yes, if you like the strong flavor of coconut then you can use coconut milk and mix the dough completely. Make sure the dough remains soft and smooth to press.

2.Why is my murukku breaking while pressing?

This happens when the dough becomes a little dry or hard. Add a small amount of water or coconut milk and mix again.

3.Can I add sesame seeds instead of cumin?

Yes, sesame seeds work well in this murukku recipe. It gives nutty taste and small crispy texture.

4.How do I know if the murukku is cooked properly?

When the sound of bubbles in the oil subsides and the color of the murukku turns golden, it usually means it is cooked.

5.Can I store Coconut Milk Murukku for several days?

If it is kept in an airtight container after it cools completely, it remains crisp for several days. Make sure that no moisture gets inside the container.

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