Thengai Paal Murukku | Coconut Milk Murukku

Crispy, crunchy & golden Thengai Paal Murukku recipe with detailed step by step pictures. Easy Coconut Milk Murukku recipe, tasty Deepavali snack recipe with subtle coconut flavor!

Thengai Paal Murukku is a crispy & crunchy snack recipe made with rice flour, urad dal flour and coconut milk. Deepavali preparations are not complete without a murukku recipe and this coconut milk murukku is such an easy but tasty recipe. It has a mild coconut flavor which enhances the taste of the murukku and also with urad dal & rice flours, it turns out golden & crispy.

This Thengaipaal murukku works with store-bought rice flour or idiyappam flour and is a breeze to make. Depending on the type of the murukku press/mould used, the shape and size of the coconut milk murukku can differ. I prefer to use the regular murukku plate with medium sized circle shapes in the press to get smooth but crispy murukku. Another popular choice would be to use the plate with star shape to get mullu murukku. Check out the detailed recipe below!

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Thengai Paal Murukku
• Substitutions & Variations
• Storing & Serving Suggestions
• Similar Recipes
• Thengai Paal Murukku Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe

Key Ingredients

Arisi Maavu/Rice Flour is one of the main ingredients for making Thengai Paal Murukku. You can use homemade rice flour, made with washed & dried raw rice ground in flour mill to a smooth powder. But this recipe also works well with store-bought rice flour or idiyappam flour too.

Ulundu Maavu/Urad Dal Flour adds to the taste and crunch of the murukku. Traditionally with murukku recipes, both raw rice and urad dal are ground together. But to make a small batch at home, it is very easy to roast and grind urad dal in blender.

Thengai Paal/Thick Coconut Milk is used for making the murukku dough, it lends a unique flavor to the murukku and makes it extremely delicious & addictive. It is very easy to use ready-to-use coconut milk powder or coconut milk from carton. You could also extract fresh coconut milk using grated/chopped coconut.

Ellu/Sesame Seeds are in the murukku dough and add to the flavor & crunch of the murukku.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Thengai Paal Murukku

Thengai paal murukku is a simple recipe that can be easily made with store-bought ingredients like rice flour and coconut milk powder. Making traditional sweets and snacks need not to be very time-consuming or elaborate. Follow the below tips and important notes when you try this recipe!

You can use homemade rice flour or store-bought rice flour to make this recipe. Make sure that the rice flour is fine and idiyappam flour works the best.

White sesame seeds add a great flavor but you can use black sesame seeds too.

Don’t fry the murukku on high flame, always maintain the temperature of the oil constantly and once the oil stops bubbling around murukku, drain them out.

Substitutions & Variations

In the place of sesame seeds, you can also use cumin seeds or carom seeds.

The murukku can be fried in peanut oil too, but it masks the flavor of the coconut milk. It can also be fried in coconut oil.

Storing & Serving Suggestions

Always cool down the murukku on a kitchen tissue and once they are at room temperature, stack them in airtight container. My MIL places a newspaper at the bottom and top of the container to retain the freshness but I use a kitchen tissue. Serve these thengai paal murukku with your evening coffee/tea! Check out other Deepavali recipes!

Similar Recipes

Thengai Paal Murukku Recipe with Step by Step Pictures

Dry roast ¼ cup urad dal until golden brown on low flame.

Once cooled down, grind into a fine powder.

In a large mixing bowl add 1 cup rice flour, and sieve urad dal flour – discard any coarse particles.

Next add 1 teaspoon white sesame seeds and salt as needed. Mix well.

Now add 1 tablespoon hot oil/butter. This helps make crispy murukku.

Mix everything together and add ½ cup thick coconut milk.

Sprinkle water as needed and knead it well using your hand until it is smooth. The dough should not be too tight.

Meanwhile heat oil for deep frying. Use a single holed plate for the murukku press. I had a plate with three holes and used it.

Fill the dough in the Murukku press.

Gently press the Murukku on the backside of a small plate or ladle. I used parchment paper. Make two or three Murukku at a time, making sure it is not too thick or with many layers.

When the oil is hot, set the flame on medium and gently drop the pressed murukku 2-3 at a time.

Fry them on medium flame until there are no more bubbles in the oil.

Drain the murukku onto a tissue paper and repeat the same with rest of the dough.

Store the prepared murukku in an air tight container once they are cooled down. Serve with coffee/tea or as snack any time of the day.

Recipe Notes

• Using store bought rice flour/idiyappam flour works too.
• Use store-bought ready to use coconut milk or mix ½ cup hot water with 2-3 tablespoon of coconut milk powder to make thick coconut milk.
• You can use black sesame seeds instead of white sesame seeds.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

📖 Recipe