Thenkai pal mullu murukku (coconut milk murukku)

4 servings
15 min
12 min
Very Easy


Number of serving: 4
Rice Flour - 2 Cups

Moong Dhal Flour - 1/2 Cup

Butter - 1/2 tablespoon

Coconut oil - 1/2 teaspoon(Optional)

Coconut Milk - 1 Cup

Cumin - 2 teaspoons

Sugar - 2 teaspoons

Salt - Needed Qty

Oil - For Frying


  • Mix all the ingredients except coconut milk. Now, add coconut milk little by little and make a soft dough.
  • Use single star plate in the murukku maker to press the murukku.
  • Heat, oil in a pan. Press murukku in a oil greased sheet.
  • Depending on your wok size, put two or three murukkus at a time in oil.
  • Fry till crisp on medium flame. Drain excess oil on a kitchen towel.
  • Store in air-tight container.


Note: Add extra water if coconut milk is not enough for dough but take care about the consistency of the dough. It should be soft like chapathi dough.


Thenkai Pal Mullu Murukku (Coconut Milk Murukku), photo 1
Thenkai Pal Mullu Murukku (Coconut Milk Murukku), photo 2


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