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
- 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
-
Keep the butter in room temperature
-
Dry roast the urad dal and let it cool completely.
-
Powder in the mixie /food processor and sieve it and fill in half of the 1/3 cup.
-
Also powder roasted gram / pottukadalai and sieve it.
-
Fill the remaining half of 1/3 rd 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, it looks crumbly, add tsp of water at a time and make 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 in a batch, deep fry till golden brown.
-
Flip the sides and make sure they are even in color.
-
Drain excess oil in using paper towels.
-
Once cooled completely add in the air tight container for future use.
-
Great coconut flavored chakli / murukku for school and tea time snack 🙂
- Do reduce butter to 2tsp when using homemade raw rice flour.
- 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.
- You can add red chili powder if you want the murukku spicy.
- If its fried properly and stored in good air tight container it remains fresh for a month.
Complete Video Tutorial
Notes
- Do reduce butter to 2tsp when using homemade raw rice flour.
- 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.
- You can add red chili powder if you want the murukku spicy.
- If its fried properly and stored good/handled properly it remains fresh for a month.
Can we use urad flour?
Yes you can use
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