Servings - 15 

Ingredients: 

• 1/3 cup roasted gram 

• 2 cups fine rice flour 

• 2 tablespoons black sesame seeds 

• 1 tablespoon cumin seeds 

• 1 teaspoon salt 

• 2 tablespoons butter at room temperature  

• 1 cup of coconut milk 

• Oil for deep frying  

Method:  

1. In a blender, turn roasted gram into a fine powder. 

2. In a large mixing bowl, combine rice flour, ground-roasted gram flour, black sesame seeds, cumin seeds, salt, and butter. 

3. Mix thoroughly, then gradually add coconut milk to create a smooth, crack-free dough. 

4. Knead the dough for 10 minutes. 

5. Attach the small-hole chakli mould to the chakli maker and grease it with oil. 

6. Load the dough into the maker and press it in a spiral shape. 

7. Deep fry in hot oil over medium heat. 

8. Fry both sides until the murukku becomes crisp. 

9. Place on a kitchen towel to drain excess oil. 

10. Finally, savour the thengai paal murukku recipe and store it in an airtight container for up to a month.