As Pongal is fast approaching I thought of posting this recipe for Thengai Paal Murukku. In my native place Pollachi & most parts of the Coimbatore district, Murukku is prepared in almost all the houses during the Pongal festival. I tried this murukku for the first time adding the coconut milk instead of water. It was so delicious with the nice aroma of coconut milk. Not only tasty, its also easy to prepare with simple steps. Now lets get into the procedure for making this addictive snack😋😋
Thengai Paal Murukku Recipe
Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 25 murukkus
Recipe Category : Snack | Recipe Cuisine : South Indian
Ingredients:
Rice flour/Idiyappam flour - 1 cup
Urad Dal flour - 1 tbsp
Roasted gram dal(Pottu kadalai) flour - 1/4 cup minus 1 tbsp
Jeera - 1 tsp
Sesame seeds - 1 tsp
Hing - 1/4 tsp
Butter(melted) - 1.5 tbsp
Coconut milk (thick) - 3/4 cup
Salt as needed
Oil for frying
Method:
1. In a mixing bowl add a cup of rice flour.
2. Add Urad dal flour & roasted gram flour to it.
3. Add sesame seeds & jeera.
4. Now add hing & salt as needed.
5. After adding all the ingredients mix it well & now add the melted butter.
6. Add the coconut milk little by little to the flour until you get a smooth dough consistency.
7. Heat the oil in a frying pan. To check the right temperature for frying, drop a tiny pinch of
dough in the oil. If it rises immediately its the right temperature.
8.
Take a small portion of the dough & fill it in the murukku maker.
Squeeze it to the desired shape on a paper towel. Drop it gently in the
heated oil. You can also squeeze it directly to the oil if you are well experienced.
There will be a bubbling sound while the murukku is getting cooked. Fry it on both sides till light golden color. Once its done cooking the sizzling sound stops & the oil will be clear. Remove from the oil with a laddle & place it in a paper towel.
Repeat the same for the rest of the dough.
Allow the murukkus to cool completely & store it in an air tight container.
