Easy Thengolu | Crsipy Thengai Paal Murukku Recipe | Coconut Milk Murukku
Servings - 15
1/3 cup roasted gram
2 cups fine rice flour
2 tablespoons black sesame seeds
1 tablespoon cumin seeds
1 teaspoon salt
2 tablespoons butter at room temperature
1 cup of coconut milk
Oil for deep frying
In a blender, turn roasted gram into a fine powder.
In a large mixing bowl, combine rice flour, ground-roasted gram flour, black sesame seeds, cumin seeds, salt, and butter.
Mix thoroughly, then gradually add coconut milk to create a smooth, crack-free dough.
Knead the dough for 10 minutes.
Attach the small-hole chakli mould to the chakli maker and grease it with oil.
Load the dough into the maker and press it in a spiral shape.
Deep fry in hot oil over medium heat.
Fry both sides until the murukku becomes crisp.
Place on a kitchen towel to drain excess oil.
Finally, savour the thengai paal murukku recipe and store it in an airtight container for up to a month.