Thengaipal Murukku is a very tasty variety of Murukku with the rich aroma of coconut milk.
Ingredients :
Rice Flour 2 cups
Urad Dhal Flour 1/2 cup ( 0.5 cup )
Butter 2 tsp.
Zeeragam ( Cummin ) 1 tsp.
Thick coconut Milk 1 cup. / Grated coconut 2 cups.
Coconut Oil / Any refined oil 3 cups, Salt
Method :
1. Sieve the Rice and the Urad Dhal Flour.
2. Add 1 cup of water to 2 cups of grated coconut, grind in the mixer and take 1 cup of thick extract. If tinned coconut milk is available, that is well and good.
3. Mix all the ingredients well except oil and make a dough as normally done for Murukku.If coconut milk is not enough, water can be added to make the dough.
I have not added Hing as I want the flavour of the Coconut Milk to be dominant.
If preferred, Hing can be added.
4. Heat the oil, press the Murukku in oil 4 or 5 according to the size of the Kadai Flip to the other side and remove from the oil, once the bubbles disappear. The whole dough can be completed in 10 batches of 4 Murukkus each batch.
Note :
It is good to make a dough only with the above measurement.If more quantity is to be made, prepare the dough after making the Murukkus withthe above measurement.
If you make the dough in large quantity at a time together, our elders say that the as time passes the dough may become sour and the Murukkus may turn brown. My mother in law is very particular about maintaining the bright white colour of the Murukkus and I also follow her.
Use always a broad and shallow Kadai for Murukku. Even as a beginner, I used to press the Murukku directly in the oil.If you are not confident, press in a sheet of polythene paper and drop in the oil.
Sieving the flour is important and use good quality powdered salt and Zeeragam, This is very important.If sesame is used, that must also be good.
Even in my long span of cooking experience, while using branded Zeeragam also, once the oil exploded. So keep the children away and after the first batch be careful and switch off immediately if it explodes. but no need to panic.
 |
| Thengaipal Murukku |
Ingredients :
Rice Flour 2 cups
Urad Dhal Flour 1/2 cup ( 0.5 cup )
Butter 2 tsp.
Zeeragam ( Cummin ) 1 tsp.
Thick coconut Milk 1 cup. / Grated coconut 2 cups.
Coconut Oil / Any refined oil 3 cups, Salt
Method :
1. Sieve the Rice and the Urad Dhal Flour.
2. Add 1 cup of water to 2 cups of grated coconut, grind in the mixer and take 1 cup of thick extract. If tinned coconut milk is available, that is well and good.
3. Mix all the ingredients well except oil and make a dough as normally done for Murukku.If coconut milk is not enough, water can be added to make the dough.
I have not added Hing as I want the flavour of the Coconut Milk to be dominant.
If preferred, Hing can be added.
4. Heat the oil, press the Murukku in oil 4 or 5 according to the size of the Kadai Flip to the other side and remove from the oil, once the bubbles disappear. The whole dough can be completed in 10 batches of 4 Murukkus each batch.
Note :
It is good to make a dough only with the above measurement.If more quantity is to be made, prepare the dough after making the Murukkus withthe above measurement.
If you make the dough in large quantity at a time together, our elders say that the as time passes the dough may become sour and the Murukkus may turn brown. My mother in law is very particular about maintaining the bright white colour of the Murukkus and I also follow her.
Use always a broad and shallow Kadai for Murukku. Even as a beginner, I used to press the Murukku directly in the oil.If you are not confident, press in a sheet of polythene paper and drop in the oil.
Sieving the flour is important and use good quality powdered salt and Zeeragam, This is very important.If sesame is used, that must also be good.
Even in my long span of cooking experience, while using branded Zeeragam also, once the oil exploded. So keep the children away and after the first batch be careful and switch off immediately if it explodes. but no need to panic.
No comments:
Post a Comment