Healthy Baked Murukku
A lighter, baked version of the classic South Indian murukku — crunchy, savoury and beginner friendly.
Ingredients
Equipment
Method
- Pre-heat your oven to 180°C (350°F). Lightly grease a baking tray or line with parchment paper.
- In a large mixing bowl, combine rice flour, roasted gram flour (or light urad dal flour), salt, sesame seeds and asafoetida. Mix well.
- Add the coconut oil. Mix with your fingers so oil coats the flour mixture evenly. This helps give the murukku a light texture.
- Gradually add small amounts of water and knead to form a soft but firm dough. Dough should not be sticky or too dry.
- Grease the murukku/chakli press (or piping bag with star nozzle). Fill it ¾ full with dough. Press out spiral swirls directly onto the prepared baking tray.
- Once the baking tray is full (leaving small gaps between spirals), place it in the pre-heated oven. Bake for 25 to 30 minutes. At 15 minutes, carefully turn each murukku over so both sides bake evenly.
- When murukku turns light golden brown and crisp, remove from oven and let them cool completely on a wire rack. Cooling helps them crisp up further.
- Store cooled murukku in an airtight container. They keep well for 2–3 weeks at room temperature.
Notes
You can vary spices — add a pinch of chilli powder or carom seeds for extra flavour. For a nut-free, vegan-friendly version avoid butter or ghee and use coconut or vegetable oil. Make sure dough is firm so murukku holds shape when baking.