Thengai Paal Murukku Instant Coconut Milk Chakli

Diwali is around the corner, I am kick starting new Diwali recipes with this easy instant rice flour Thengai Paal Murukku aka Coconut Milk Chakli 🙂 . Its a one minute video and I usually record in my phone while making with my other hand so bear with me and stay tuned for more Diwali recipes 🙂 .

Ingredients for Thenaai Paal Murukku

Instant Rice Flour – 1 Cup
Urad Flour and Roasted Gram Flour both – 1/3 Cup
Thick Coconut Milk – 1/3 Cup (mine is homemade , if using canned milk do use 1/4 th cup)
Butter – 1.25 Tbsp (if using homemade raw rice flour, refer notes)
Sesame Seeds – 2tsp
Salt – As Needed

Method

• Keep the butter at room temperature.
• Dry roast the urad dal until golden brown and let it cool completely.
• Powder in the mixie /food processor and sieve it.
• Fill half of the 1/3 cup with Urad flour powder.
• Also powder roasted gram / pottukadalai and sieve it.
• Fill the remaining half of 1/3rd cup with this flour. (so both flour not to exceed 1/3 cup , refer video).
• Also make ready with the coconut milk.
• In a bowl add instant rice flour ,  both urad and roasted gram flour, butter, sesame seeds and salt.
• Mix all together, rub butter with flour.
• Once done the mixture looks crumbly.
• Now add tsp of water at a time and knead a soft and crack free dough.
• Grease your murukku press with oil for easy pressing, choose the design you prefer (I used star shape refer video).
• Add the murukku dough in it, press on a parchment or non sticky platform.
• Using flat spatula gently transfer the shaped murukku to hot oil.
• Add 4 to 6 shaped murukkus in a batch, deep fry till golden brown.
• Flip the sides and make sure they are even in color.
• Drain excess oil using paper towel.
• Once cooled completely store in an air tight container for future use.
• Coconut flavored chakli / murukku is ready for school and tea time snack 🙂

Print Version

5 from 1 vote

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Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

Course: Appetizer

Cuisine: Indian

Servings: 4

Author: Sangeetha Priya

Ingredients

• Instant Rice Flour - 1 Cup
• Urad Flour and Roasted Gram Flour both - 1/3 Cup
• Thick Coconut Milk - 1/3 Cup mine is homemade , if using canned milk do use 1/4 th cup
• Butter - 1.25 Tbsp if using homemade raw rice flour, refer notes
• Sesame Seeds - 2 tsp
• Salt - As Needed

Instructions

1. Keep the butter in room temperature
   

2. Dry roast the urad dal and let it cool completely.

3. Powder in the mixie /food processor and sieve it and fill in half of the 1/3 cup.

4. Also powder roasted gram / pottukadalai and sieve it.
   

5. Fill the remaining half of 1/3 rd cup with this flour(so both flour not to exceed 1/3 cup , refer video)

6. Also make ready with the coconut milk.

7. In a bowl add instant rice flour ,  both urad and roasted gram flour, butter, sesame seeds and salt.

8. Mix all together, it looks crumbly, add tsp of water at a time and make a soft and crack free dough.

9. Grease your murukku press with oil for easy pressing, choose the design you prefer (I used star shape refer video).

10. Add the murukku dough in it, press on a parchment or non sticky platform.

11. Using flat spatula gently transfer the shaped murukku to hot oil.

    
    

12. Add 4 to 6 in a batch, deep fry till golden brown.

13. Flip the sides and make sure they are even in color.

14. Drain excess oil in using paper towels.

15. Once cooled completely add in the air tight container for future use.

16. Great coconut flavored chakli / murukku for school and tea time snack 🙂

Recipe Notes

1. Do reduce butter to 2tsp when using homemade raw rice flour.
2. If you are here by mistake and don't like the coconut flavor do replace it with plain water, in that case butter is 1.5 tbsp.
3. You can add red chili powder if you want the murukku spicy.
4. If its fried properly and stored in good air tight container it remains fresh for a month.

Complete Video Tutorial

Notes

1. Do reduce butter to 2tsp when using homemade raw rice flour.
2. If you are here by mistake and don’t like the coconut flavor do replace it with plain water, in that case butter is 1.5 tbsp.
3. You can add red chili powder if you want the murukku spicy.
4. If its fried properly and stored good/handled properly it remains fresh for a month.