15 October, 2014
Baked Butter Murukku/ Chakli
Deepavali/ ‘Diwali’ or the Festival of Lights is less than a week away! In many Indian homes, preparations of sweets and savories have begun. Since the kids are at home for Fall break this week, I decided to begin early, to work out some easy and healthier version of a snack.
I do not like the idea of deep-frying at all, as I’m constantly scared that there is going to be some accident with the hot oil. With naughty kids around too, it is just more of a hazard. But we all like deep-fried butter murukku, and it was time to make a baked version.
There are big advantages of this over the deep-frying method:
1. As I mentioned above, you can prevent accidents with hot oil.
2. There is no smell of oil lingering in clothes and the house in general.
3. You don’t have to worry about the remaining oil and finding ways of reusing it.
4. This method is a breeze and saves time!
5. There is no compromise on taste.
This murukku has no spice and is well-liked by adults and kids. I’m happy to report that this was liked by everyone in the house!
Baked butter murukku
rice flour- 1 cup (125 g)
dalia (roasted chickpea) flour- 1/4 cup (26 g) (I grind roasted chickpea or dalia in a spice grinder)
roasted urad flour (black lentil flour)- 1 tbsp. (I use store-bought urad flour and dry roast it on the stove at low heat)
melted butter- 2 tbsp.
melted coconut oil- 1-3 tbsp.
water- about 1/3 cup
salt- to taste
asafoetida powder- a pinch
sesame seeds- 1 tbsp.
1. Pre heat oven to 400 °F (204 °C). Combine flours, salt, sesame seeds and asafoetida in a mixing bowl.
2. Add butter, coconut oil to it. Add water in portions and mix with hand to form a soft dough.
3. Use a murukku press (a device like a cookie press) to make spiral shapes on a baking sheet lined with parchment paper. I use a shape that maximizes surface area. You may be able to use an icing bag and tip to achieve this effect.
4. Stick it in the oven for 18-20 minutes. Halfway through, rotate the cookie sheet. Note: I have used an aluminum sheet. If you use a non-stick baking sheet, the bake time will be lesser.
5. Cool outside and store in an airtight box. Watch it disappear quickly!
36 thoughts on : Baked Butter Murukku/ Chakli
They are very beautiful and I bet delicious too!
thank you, Margy! Yes, we really liked these.
I was gonna try it soon, nice one Apsara, Thanks for the recipe 🙂
It has been in my head for a while now, but it turned out so well at the first attempt. thank you, Malar.
I love the beautiful patterns in this dish! Lovely 🙂
thanks you for visitng my blog and the comment, Eloise! Hope you visit often. I like what you share in your too.
Thanks apsara 🙂
I’m looming forward to more beautiful posts from you!
Wow I wanted to try this but I don’t have a press, loved your combo of flours looks fantabulous Apsara. …
Thanks, Chitra. Actually, the dough is soft and you may be able to squeeze it out of an icing tip. Just a thought…
Icing bag is a brilliant thought….I tried previously didn’t work but the dough combo was different will try your version once…. Thanx a ton Apsara….
Healthy oil free recipe for diwali….good one Apsara…
thanks you, Swapna.
They look very pretty Apsara……I just love the design…..
This is excellent Apsara. Sharing on my FB wall.
thank you so much, Sonal. hugs!
Reblogged this on Chef Ceaser.
Beautiful! It is evident you love spending time on your dishes.
thanks! Actually, this was fast and easy, came out well in the first trial. 🙂
All the better!
I am new tonthese tasty treats,…so beautiful too! Yum!
yes, thanks Sophie! x
On my list to make today! xxx
Dear Padma, supero super. Deewali spla? Aaseervads amma
thank you, Amma
For people who never fry(Read – me!) this is great idea. Let me see if mine comes out as well as yours…
It will, Namrata. Very easy; I only tried it once. 🙂 Actually twice. I tried with some brown rice flour in it but decided that I did not want the nutty after-taste.
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My daughter is allergic to chana,chickpea. Can I substitute with any other flour? Thanks, she loves murukku, and I do not know how to make it…
Loved this murukku! Can you guide me on the rack in which u place the sheet containing the murukku! I also would like to know which mode u baked like just TOP or TOP bottom option.
Ishwarya, thank you so much for the comment. I place the tray in the top rack in my oven and bake in the conventional mode. I’m not sure what you mean by top bottom option. My oven in conventional mode heats at the bottom only.
Thank you so much for the reply. Mine is OTG that’s why I asked about top heating or top and bottom hearing option! I will try again! Couldn’t resist trying the recipe after seeing it!
I would like to know in which rack u placed the sheet with murukku in the oven and which option u used viz top heating or TOP n bottom heating.
What is the alternative for coconut oil? Can I use vegetable oil instead?
I would use more butter or ghee in its place. Other oils can be used in addition (a little about a tsp), just to get an oily texture. Not as a substitute for the saturated fat.
For how many days will they stay good when stored in airtight container?
Thank you for your comment, Ruchi. I have stored them for a week in an airtight container