Coconut Murukku

 

350 ml very thick coconut milk (plus or minus)

1 ¼ teaspoon salt

220 g rice flour

80 g urad dhall flour

30 g channa dhall flour

½ teaspoon asafoetida powder

1 ½ tablespoon white sesame seeds

1 teaspoon cumin seeds, pounded lightly

½ teaspoon carom seeds

½ teaspoon ground black pepper powder

2 teaspoons melted butter or ghee

oil for deep frying

 

 

1 Put coconut milk and salt into a pan and bring to boil. Turn off heat.

2 Sift the rice flour, urad and channa dhall flour and asafoetida powder together.

3 Place all the ingredients except the oil into a mixing bowl and mix and knead to form a soft dough.

4 Heat oil for deep frying.

5 Place some dough into a murukku press and press out small murukkus on a sheet of thick plastic or a wet cloth.

6 Deep fry a few at a time till it becomes crisp. Drain on absorbent paper.

7 Store in airtight container when it is cooled thoroughly.

 

 

1 The oil must be properly heated before frying murukkus. To test this, heat oil, put a little dough in the oil. If it comes up immediately, the oil is hot enough.

2 Always grease the murukku press by applying a little on inner side of the outer cylinder and outer side of the inner cylinder. This helps the dough to fall smoothly out from the murukku press.