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Coconut murukku
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Coconut murukku recipe

Coconut flavoured murukku recipe
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Diwali recipes, Snack
Cuisine: Indian
Keyword: Diwali recipes, murukku recipes
Servings: 10 murukkus
Author: Jeyashri suresh


  • 1 cup rice flour
  • 2 tbsp urad dal flour
  • 1/3 cup coconut
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 2 tsp butter
  • Salt as needed
  • Oil for deep frying
  • Water to knead the dough
  • 2 pinches Asafoetida


  • In a mixie jar add the coconut and cumin seeds.
  • Grind this into a smooth paste.
  • You can add water, around ½ cup, to grind this.
  • In a wide bowl add the rice flour, urad dal, ground coconut paste, sesame seeds, butter, asafoetida and salt.
  • You can add red chili powder to this as well.
  • Add little water and make this into a pliable dough.
  • Keep this covered always.
  • I used thenkuzhal achu, you can use mullu murukku achu too.
  • Place a portion of the dough inside.
  • Heat oil in a pan for deep frying.
  • Once it is hot, bring the flame to medium and squeeze the murukku directly into the oil.
  • Alternatively, you can squeeze this on a greased plate and gently transfer this to the oil.
  • Let the murukku fry in medium flame oil, flip this and cook on both sides.
  • Once the oil sound subsides take out and drain it in a kitchen towel.
  • Repeat the same for the rest of the dough.
  • Store this in an airtight container.
  • This coconut murukku stays good for 4-5 days in an airtight container.



  1. You can add 1 tsp of red chili powder while grinding the coconut.
  2.  If making in bulk quantity, make the dough in batches.
  3.  Coconut murukku stays good in an airtight container for 4-5 days.