Baked Coconut Milk Chakli / Thengai Paal Murukku

BakedSnacks

Murukku is one of the popular savory snacks from Tamil Nadu which is must in the festivals like Diwali, Gokulashtami. There are zillion varieties of murukku and today here is my favorite coconut milk murukku and the highlight is that this murukku is not fried but it is baked.

Welcome to the 18th day of baking mania. Baking murukku is not something new. When I saw the baked version of murukku and thattai by Malar and Vidya, I bookmarked the recipes and wanted to try them out soon and this baking marathon turned out to be perfect time to try these savory bakes.

BakedThattaiMurukku

Instead of regular murukku, I am presenting the coconut milk murukku. This murukku is very famous in Tirunelveli. I think both Santhi sweets and Arasan sweets in TVL are famous for this murukku. Friends from Nellai, correct me if I am wrong. My room mates used to bring this every week. This murukku is white in color and of course it’s crunchy and loaded with the flavors of coconut milk and oil. This summer we have our India trip planned and 90% I will be travelling to Nellai. I can’t wait to taste the erutu kadai halwa and this murukku. (The main purpose of the Nellai visit is the temple though) I love this murukku very much and started preparing the same at home too. But this time thought of baking instead of frying. Can you believe it’s a less than 30 minutes recipe?

Along with murukku, I just tried some thattai with the left over batter from the presser.

      BakedMurukku

Ingredients:

  • Rice Flour – 1 cup (I went with store bought one)
  • Urad dal flour – 1 tbsp (Dry roast the urad dhal without oil and grind into powder)
  • Coconut oil – 1 tbsp
  • Butter at room temperature – 1 tbsp
  • Coconut milk – 1/2 cup
  • Water – 2 tbsps
  • Cumin seeds – 1/2 tsp
  • Hing – 1/4 tsp
  • Salt – 3/4 tsp (adjust according to taste)

Steps:

  • Mix the rice flour, urad dal flour, cumin seeds, hing and salt.

MurukkuMix

  • Mix them well and now add butter and half of coconut oil.
  • Mix them well and slowly start adding the coconut milk and knead the flour without any lumps.
  • It should not be too soggy and moist but at the same time it should not be dry too.
  • If required add 2 tbsps of water and knead the dough like a big ball. It should not stick to the vessel.

MurukkuMix2

  • Now preheat the oven to 375 degree F.
  • Wrap the baking tray with aluminum foil and grease it with coconut oil.
  • Using the murukku presser/nazhi as we say in Tamil, press the murukku in a desired style.

MurukkuPressedMurukkuThattaiPressed

  • We need the murukku retain the white color and also we don’t want the murukku to be burnt so the baking temperature is very important. Bake it at 375 degree F for 10 minutes and reduce the temperature to 350 degree F and bake it for 3 more minutes. If required add two more minutes but do not bake for more than 15 minutes. Addition of butter gives the crunchy texture so over baking is not required.
  • That’s it yummy guilt free murukku is ready within 30 minutes.

MurukkuThattaiBaked

Baked Coconut Milk Chakli / Thengai Paal Murukku
Here is the baked version of coconut milk Chakli or thengai paal Murukku. A traditional savory snack prepared during festivals like diwali and gokulashtami.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Rice Flour - 1 cup (I went with store bought one)
  2. Urad dal flour - 1 tbsp (Dry roast the urad dhal without oil and grind into powder)
  3. Coconut oil - 1 tbsp
  4. Butter at room temperature - 1 tbsp
  5. Coconut milk - 1/2 cup
  6. Water - 2 tbsps
  7. Cumin seeds - 1/2 tsp
  8. Hing - 1/4 tsp
  9. Salt - 3/4 tsp (adjust according to taste)
Instructions
  1. Mix the rice flour, urad dal flour, cumin seeds, hing and salt.
  2. Mix them well and now add butter and half of coconut oil.
  3. Mix them well and slowly start adding the coconut milk and knead the flour without any lumps.
  4. It should not be too soggy and moist but at the same time it should not be dry too.
  5. If required add 2 tbsps of water and knead the dough like a big ball. It should not stick to the vessel.
  6. Now preheat the oven to 375 degree F.
  7. Wrap the baking tray with aluminum foil and grease it with coconut oil.
  8. Using the murukku presser/nazhi as we say in Tamil, press the murukku in a desired style.
  9. We need the murukku retain the white color and also we don’t want the murukku to be burnt so the baking temperature is very important. Bake it at 375 degree F for 10 minutes and reduce the temperature to 350 degree F and bake it for 3 more minutes. If required add two more minutes but do not bake for more than 15 minutes. Addition of butter gives the crunchy texture so over baking is not required.
  10. That’s it yummy guilt free murukku is ready within 30 minutes.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

41 thoughts on “Baked Coconut Milk Chakli / Thengai Paal Murukku

  1. Pingback: Roundup of the Baking Marathon | Vidhya's Vegetarian Kitchen

  2. sizzlingtastebuds

    U definitely got me there girl .. First I stopped at baked murukku cz I haven’t baked them . Next surprise was thengai paal.. Man U rock :)))

  3. Varada

    I have tried baked chakli too and prefer the baked version. I am not familiar with this version of chakli but it looks really good.

  4. Awesome murukku, Sri….I think paati adds coconut milk in some dish , I don’t remember. But it would taste fabulous!!! And this is guilt free, super!!! Enjoy your trip :)

  5. Bhavani

    wow though my native is Nellai..have never had this..Arasan was always for Ice cream and Juices :) this looks so tempting..let me try this ASAP..and I am loving all your baking recipes..good job…thanks for sharing all the wonderful and easy recipes..

    Bhavani..

    • Hi Bhavani,
      Wow R u from nellia?My friends used to get them. I could be wrong too. I love Arasan’s cakes and stuff… Missing that place for sure. Thanks a lot. Glad you like all these recipes.

  6. this recipe is good! i love murukku a lot but don’t dare to eat too much of it because those store-bought ones are so oily. i’m going to look for the presser and try making it at home. thanks for sharing!!

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