Coconut Milk Murukku
Coconut Milk Murukku, also known as Thengai Paal Murukku, is a favorite Diwali snack. It's incredibly tasty because it has the rich flavor of coconut milk, and once you start munching on it, it's hard to stop because it's so addictive.
Yield: 6 People
Equipment
- 1 Grounded Paal Murukku Mix
- 1 Murukku Press
- 1 Kadai & Skimmer Ladle
- 1 Mixing Bowl / Plate For mixing the ingredient to make dough
Materials
- Oil For frying
- 1 Pack Grounded Milk Murukku Mix
- 1 Cup Thick Coconut milk
- Salt to taste Mix it in water, so it wont splutter in frying pan
- 1 tbsp Butter
Instructions
Making Dough
- In a mixing bowl, combine rice flour, moong dal flour, cumin seeds, 1 tablespoon of Butter, and salt. Mix them well.
- Gradually add the coconut milk and mix. If the dough seems dry, you can add a bit of warm water to make it smooth.
Cooking the Murukku
- Heat oil in a Kadai. Attach a star-shaped plate to your murukku press and fill it with the dough.
- Squeeze the murukku dough onto a few greased ladles.
- Once the oil is hot, gently place the murukku into the oil by flipping the ladle.
- Cook over medium heat, turning them until they become crispy and the bubbles disappear.
- Place the cooked murukku on paper towels to drain the excess oil.
- Keep the heat high when dropping the murukku into the oil and reduce it to medium while cooking. Repeat this process until you've used up all the dough.
