Thengai Paal Murukku / coconut milk Chakli

Murukku / Chakli is a popular snack from South India. It is made of rice flour. This version of murukku is flavoured with cumin seeds and has coconut milk in it. Crispy, crunchy and delicious snack for evening tea /  festivals.

 

 

 

 

 

Ingredients

• 1 Cup Rice Flour
• 1/4 Cup Urad dal flour
• 1 Teaspoon powdered fried gram
• 1 Teaspoon Cumin Seeds
• 1/4 Teaspoon Hing / asafoetida
• 1 cup of thick coconut milk
• Salt to taste
• Oil for deep frying

 

Preparation  

1. Dry Roast 1/4 cup of urad dal in a kadai / wok on low flame until it changes color to light golden. Cool completely. Then grind it to fine powder in a mixie / food processor
2. Add fried gram in a food processor / mixie and grind it to fine powder
 
Directions
 
1. In a wok / kadai heat oil for deep frying murukku. Keep the flame low
2. In a large mixing bowl, add rice flour , 1/4 cup urad dal powder, 1 teaspoon of fried gram powder, salt , cumin seeds. Mix everything / toss
3. Sprinkle coconut milk and start  kneading the dough until it is soft and pliable. Take 1 teaspoon of hot oil from the wok and add oil to this murukku dough. hot oil will help making crispy murukku
 
                                     
 
 
4. After adding hot oil wait for a minute for the oil to cool down a bit. Then knead the dough again. The dough should be soft enough to go through the murukku press without too much of pressure
5. I used a 5 hole murukku press. You could use single star press or any murrukku press you have
 
                                     
 
 
6. Once the oil is hot, you can squeeze murukku directly in hot oil or you can make murukku on a flat ladle we use for making dosa. Squeeze out murukku on the laddle and then gently slide in the murukku from the laddle into the hot oil
 
                                  
 
 
7. Or you can make murukku on a aluminium foil and then gently slide in the murukku from the foil into the hot oil
 
                                      
 
 
8. Keep the flame medium when you fry murukku. If the flame is high, the murukku will be brown quickly , but it will be still raw from inside and it will be soggy once they are cooled down. If you keep the flame low, murukku will absorb too much oil. Hence it is important to keep the flame on medium
 
9. Fry the murukku until the sizzling stops and the murukku is light golden
 
10. Drain it on kitchen towel and cool down completely
 
11. Store it in airtight container