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# Thengai Paal Murukku Recipe
| | |
| -------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Total time** | 25 min |
| **Serves** | 15 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 150 kcal |
| Carbohydrates | 18 g |
| Protein | 2 g |
| Fat | 8 g |
| Saturated fat | 6 g |
| Cholesterol | 4 mg |
| Sodium | 93 mg |
| Potassium | 80 mg |
| Fiber | 1 g |
| Sugar | 0.03 g |
| Vitamin A | 47 IU |
| Vitamin C | 0.3 mg |
| Calcium | 18 mg |
| Iron | 1 mg |
## Ingredients
* 2 cup rice flour
* ½ cup urad dal flour
* 2 tbsp black sesame
* ½ tsp salt
* pinch hing
* 2 tbsp butter *(room temperature)*
* 1¾ cup coconut milk
* oil *(for frying)*
## Instructions
1. Firstly, in a large bowl take 2 cup rice flour, ½ cup urad dal flour, 2 tbsp black sesame, ½ tsp salt, pinch hing, and 2 tbsp butter.
2. Mix well making sure everything is well combined.
3. Now add 1 cup coconut milk and start to knead the knead.
4. Add coconut milk as required and prepare a smooth and soft dough.
5. Now fix the small hole chakli mould to the chakli maker and grease it with oil.
6. Stuff inside the dough and press spiral.
7. Deep fry in hot oil, keeping the flame on medium.
8. Fry both sides until the murukku turns crispy.
9. Drain off over a kitchen towel to remove excess oil
10. Finally, enjoy Thengai Paal Murukku Recipe stored in an airtight container up to a month.
## Step-by-step
Firstly, in a large bowl take 2 cup rice flour, ½ cup urad dal flour, 2 tbsp black sesame, ½ tsp salt, pinch hing, and 2 tbsp butter.
Mix well making sure everything is well combined.
Now add 1 cup coconut milk and start to knead the knead.
Add coconut milk as required and prepare a smooth and soft dough.
Now fix the small hole chakli mold to the chakli maker and grease it with oil.
Stuff inside the dough and press spiral.
Deep fry in hot oil, keeping the flame on medium.
Fry both sides until the murukku turns crispy. Drain off over a kitchen towel to remove excess oil.
Finally, enjoy **Thengai Paal Murukku Recipe** stored in an airtight container for up to a month.
## Video
## Notes
* Firstly, adding coconut milk gives a nice flavor to the murukku.
* Also, you can add putani powder along with urad dal flour to give a nutty taste.
* Additionally, fry on medium flame else the chakli will not get cooked from inside.
* Finally, **Thengai Paal Murukku Recipe** can be shaped to any shape or design of your choice.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/thengai-paal-murukku-recipe-coconut-milk/](https://hebbarskitchen.com/thengai-paal-murukku-recipe-coconut-milk/)
