Ingredients:
- Murukku Mavu – 1 cup (or)
- Rice flour – 1 cup
- Roasted urad dhal flour – ¼ cup
- Melted butter – 1 tblsp
- Asafetida – ½ tsp
- White sesame seeds/ vellai ellu – 1 tsp
- Coconut milk – as req
- Salt – as req
- Mild cooking oil/ coconut oil – to deep fry
Procedure:
- Heat some oil to deep fry under low-medium flame
- In a sauce pan, heat the coconut milk(do not boil) and keep aside
- Add the murukku mavu in mixing bowl along with melted butter, asafetida, salt, sesame seeds and mix roughly.
- Now add the warm coconut milk into the mixture little by little until you form a mass dough, the dough should be pliable
- Grease the murukku mold with some oil, add the “3/5 plain round holes achu”
- Take a small amount at a time and cover the dough with a damp cloth
- Starts pressing the dough over a butter paper/oil greased jalli karandi and in a clockwise direction and ends with one complete round.
- Repeat the same process for the rest of the dough and add one by one gently into the hot oil and cook it under medium- low flame for about 2-3 mins. Stir occasionally.
- Once the sizzle sounds off take the murukku from the oil and place over the paper towel to drain out the excess oil.
- Cool completely and store it in an air-tight container.
- Enjoy the crunchy, milky “THENGAIPAAL MURUKKU”.
Note/ tip:
- If you are using store bought flour, check salt before adding into the dough
- Do not boil the coconut milk, just heat the milk for better texture
- The coconut milk should be thinner consistency.
- If you are fry them in coconut oil, the flavor is complete coconutty
