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5 from 1 vote
Thengaai Paal Murukku Recipe
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Appetizer
Cuisine: Indian
Servings: 4
Author: Sangeetha Priya
  • 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
  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.