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coconut milk murukku – Coconut chakli – Snacks Recipe – Kids recipes – Diwali snacks

My kids love murukku…I wanted to try coconut flavour murukku. I do know pepper and garlic will go well with coconut. I have decided to fry it in coconut oil to really increase the coconut flavour. Murukku came out perfect. everyone on the family loved it. It tasted closer to seepu seedai. Murukku was so white even after fully cooked. After entire batch of frying coconut oil was still clear nowadays a lot of article about the use of coconut/coconut oil.. If you prefer to use normal sunflower oil for frying Chakli pls. go ahead
Ingredients:


Idiyappam flour – 2 cups
Urad dhal flour – 1/2 cup
Salt to taste
Peppercorns – 1 teaspoon
Garlic – 5 pods 
Cumin seeds – 2 teaspoon
Butter – 3 teaspoon
Oil for deep frying ( I have used Coconut oil)
Coconut milk – 1 cup


Method:

Grind chopped garlic and peppercorn. Add 1/2 cup coconut milk and grind to a smooth paste

In a broader vessel take Iddiyappam flour, Urad dhal flour, butter, Cumin seeds and salt. Add ground paste mix well. Add rest of coconut milk, water and make it to a smooth dough.

Take your favourite shape plate and place it in the murukku press/chakli press. Fill it with the dough. Press murukku on a tissue paper. 

Heat oil in Kadai, Carefully take the pressed murukku with hand and drop it slowly into the oil (slide thro the side) Cook it in medium flame. After 2 mins turn it over and cook till all the sides are cooked or Shhhh sound subsides (Bubbles will cease too)

Drain from oil and place paper towels. Let it cool down

Store it in an airtight container. It will last for 15 days (mine finished in 2 days)

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