Thengai pal murukku / Coconut milk murukku / Thengai paal thenkuzal / தேங்காய் பால் முறுக்கு

Ingredients

Rice Flour -2 cup
Urad Dal Flour – 1 cup
Black sesame seeds – 1 tsp
Hot oil – Ingredients
Rice Flour -2 cup
Urad Dal Flour – 1 cup
Black sesame seeds – 1 tsp
Hot oil – 2 tbsp
Salt as needed
Thick coconut milk – 1 cup
Oil for deep frying

Preparation

Dry roast urad dal slightly (do not brown it) and leave it to cool. Powder it finely and sieve it. Now the urad dal flour is ready.

Extract coconut milk

Keep all the ingredients ready.

Method

1. First mix together rice flour, urad dal flour, sesame seeds, hot oil and salt well with your finger tips.

2. Add coconut milk little at a time and make a soft and smooth dough. The quantity of coconut milk may vary according to the quality of rice flour.

3. Heat oil in a kadai. When the oil is hot, reduce the heat to medium. To check if the oil is hot, drop a piece of dough into the oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus.

4. Take a small portion of dough and put it inside the murukku maker. I used the 3 hole disc to make this murukku. Press it in a circular motion to make murukku. You can grease 2 or 3 ladles or a small plate, squeeze murukku on it and then gently drop it into the hot oil. Alternatively you can directly squeeze the murruku into the hot oil, which ever is comfortable for you.

5. You will hear a sizzling/bubbling sound when the murukku is getting cooked.

6. Fry the murukku both sides until very light golden color. Thengai pal murukku should be pale white in color and not brown.

7. Once cooked remove from the oil and place it in paper towel to drain excess oil.

8. Our tastiest thengai pal murukku is ready to eat with masala tea.