Coconut Milk Murukku as the name suggests murukku is made with freshly extracted thick coconut milk. As Diwali is nearing I wanted to try my hands on new flavors and made this coconut milk murukku.
This murukku tasted exactly like coconut milk. To get the exact taste of the coconut milk I did not add any spices like chili powder or pepper powder in this. If you want to explore the taste add either chili powder or pepper powder for spicy. Also, use coconut oil to deep fry the murukku or any other odorless oil like canola oil or sunflower oil to get the exact taste of the coconut milk.
Always follow these steps to get crispy murukku:
- Use any good brand rice flour (readymade idiyappam flour works best).
- Always cook murukku in medium-low flame to evenly cook.
- Instead of sesame seeds, you can use carom seeds or cumin seeds.
- Gently drop the murukku into oil, or else oil may spill. Use enough oil to deep fry.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities always make it in batches.
Enjoy the video of coconut milk murukku. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1 cup Rice flour Idiyappam flour
- 2 tbsp Urad Dal flour Ulundu maavu
- 1/2 cup Coconut Milk thick milk
- 1 tsp Black Sesame Seeds
- 1/2 tsp Asafoetida/hing
- 2 tbsp Hot oil
- salt to taste
- 2 cups oil to deep fry
- Grind one cup grated coconut with half a cup of water, filter and extract the milk and set aside.
- In a bowl add rice flour, urad flour, black sesame seeds, hing, salt, and mix thoroughly. Add hot oil 2 tbsp and mix with a spatula and crumble the mixture thoroughly.
- Then add coconut milk little by little. Bring it to a chapati dough consistency. If required sprinkle little water and mix well. It should neither be too stiff nor too soft. Murukku press (3 stars) shown here in the video is used for making murukku.
- Take a small portion of dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep 2-3 butter paper ready by applying oil on it.
- Now press the murukku batter on butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
- Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
- Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
- Use any good brand rice flour.
- Always cook murukku in medium-low flame to evenly cook.
- Instead of sesame seeds, you can use carom seeds or cumin seeds.
- Gently drop the murukku into oil, or else oil may spill. Use enough oil to deep fry.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities always make it in batches.
- To get the coconut milk taste either use coconut oil to deep fry the murukku or any other odorless oil like canola oil or sunflower oil to fry.
- I did not use any chili powder or pepper powder too. If you want you can add any one of them.
Coconut milk flavored crunchy murukku is ready to relish.
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