Coconut Milk Murukku/Thengai Paal Murukku

Diwali / Deepavali (Deepa Oli / Festival of Lights) is an ancient Hindu festival celebrated every year. Diwali is the one of the largest and brightest festivals in India. The festival spiritually signifies the victory of good over evil. Special sweets and snacks are prepared to celebrate the Festival of Lights. Coconut milk murukku is one such special snack you may prepare and enjoy with your family.

Ingredients:

Yields around 15 murukku’s

1 cup – Rice flour / Arisi maavu
1/4 cup – Whole black gram without skin / ulunthu /urad dal
2 tbsp – Roasted bengal gram / pottukadalai
1 cup or as needed – Thick coconut milk
1/4 tsp – Cumin seeds / jeera
1 1/2 tbsp – Butter
2 to 3 pinches – Asafoetida
Salt to taste
Oil for deep frying

Preparation method:

Dry roast pottukadalai or roasted bengal gram and whole black gram each separately until slightly golden brown. Allow them to cool and then grind them together in a mixer grinder to a smooth powder. Sieve and set them aside.
Take a mixing bowl, add rice flour, black gram /ulunthu flour, Roasted bengal gram flour, butter, cumin seeds, asafoetida, salt and mix everything well. Add coconut milk little by little and knead into a soft dough. Set aside.
Heat oil in frying pan, fill the murukku press with this dough with murukku mould. Grease reverse side of the ladle with little oil and make murukku on it then drop them in oil.
Deep fry them over medium flame to slightly golden brown or until hiss sound stops completely. Use paper towel to remove excess oil. After murukku is cool down store it in an airtight container.

Notes:

You need to wait till bubbles stop to make sure murukku is well cooked.
The dough has to be in a correct consistency, should not be sticky or too hard.
Butter is must ingredient in this recipe since it helps the murukku to stay crispy for long.
Make sure roasted bengal gram flour and ulunthu flour are very fine. Sieve twice or thrice to make sure it is fine. Otherwise murukku will burst while frying.