Thengai Paal Murukku / Coconut milk Murukku

Thengai paal murukku / Coconut milk murukku is prepared by extracting coconut milk and then added to rice flour and moong dal flour with a tsp of coconut that enhances the flavour and taste.You can also add ghee or butter instead of coconut oil.Also moong dal can be substituted with urad dal flour or roasted bengal gram flour.For more flavour you can also add cumin seeds,omam or sesame seeds.Keep the flame in low-medium throughout the frying process.Do try this simple snack at home for this Diwali and have a wonderful time with your family and friends.

PREPRATION TIME : 10 MINS

COOKING TIME : 30 MINS

INGREDIENTS

1 cup raw rice

1/4 cup moond dal

1/4 coconut

1 tsp sesame seeds

1 tbsp coconut oil,ghee or butter

Salt to taste

Oil for frying

METHOD

Dry roast the moong dal and grind it to fine powder.

Extract the coconut milk with half cup of water.

In a wide bottomed vessel,add rice flour,moong dal flour,salt,sesame seeds,hot oil,coconut milk and make a soft dough.

Heat oil in a kadai.Fill the murukku maker with the dough and slowly press directly into oil.

Fry the murukku until cooked and drain in a kitchen paper.

Enjoy the crispy murukkus with a hot cup of TEA.Store them in an airtight container.

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