
For those of you who haven’t heard of this, a murukku is an South Indian savoury ‘Churro’ – that originated in Tamil Nadu. The name is derived from the Tamil word for ‘twisted’ which is how these look. Traditionally made by using a special dough press (henceforth mentioned here as the murukku acchu), these come in all shapes and sizes.
My husband and I love Murukku, and whenever we go back home to Chennai, we stock up on them, thanks to my mother-in-law, who magically conjures them with almost no effort at all! It’s like one minute she’s in the living room chatting with us, and the next, there’s a large drum of murukku cooling on the dining table. Magic, I tell ya!
Trying to replicate the same outside India (with carpeted floors, centralised air-conditioning, and windows that just don’t open enough), while not impossible, feels like what it is – too much work! Here’s why –
The smells! (this can be a bad thing too!)
Deep frying results in a house (and closet) that smells like oil for a week. I swear that when I go out, I can ‘smell the Indian‘ on me. And when I come back home, the house smells so oily, that lighting scented candles in every room seems not nearly enough.
Deep fry oil – Should I throw it? Should I keep it? Can I re-use it?
I hate wasting/discarding deep-fry oil. And yet, you can’t use them more than once for frying. Very few oils have high-smoking point and can withstand high temperatures before getting greasy. And grease is bad, very very bad for your health. Usually, once I’ve finished deep frying something, I filter and bottle up the oil in a clean glass jar with a tight lid, and use them for tadkas, or to roast dosas, rotis and the like – where I don’t need to re-heat them to very high temperatures for long.
The murukku acchu didn’t make the baggage cut
We all have that conundrum while packing our bags in India, where you have to decide which ones you absolutely need to take and which ones can wait till the next trip. Most of the time, stuff like the murukku acchu don’t make the cut because let’s face it – we don’t make murukkus everyday. But that extra bag of toor dal or tamarind pulp – makes the cut each time!
If you don’t have a murukku acchu, making murukku might seem impossible. False! A Murukku acchu is first and foremost just a dough press – something to process dough into a shape that makes it easier to cook evenly. The same thing that a pasta maker or even an icing bag with a tip can accomplish. So stop whining and take out those disposable piping bags!
For obvious health reasons – duh!
Last, but always the first thing on my mind, deep frying isn’t good for your health. Sure, here and there, once in a while – but considering my lifestyle where food is work and food is life – it can add up pretty quickly.
If one or more or all of the above reasons have deterred you from having the most beloved South-Indian snack, fret no more.
This version of the classic butter murukku is – 1. Baked 2. Does not need an acchu and 3. BAKED!
How does it taste?
When you buy baked potato chips instead of kettle fried – yes, there’s a difference in taste, but you don’t complain (out loud), do you? You get what you pay for – ok, that’s not fair, the healthy foods cost more than junk these days – but you get the idea!
Similarly, the baked murukku looks and feels exactly like its fried counterpart – crispy, golden brown and melts in your mouth – but it also feels more ‘grainy’. Just for a few bites though, and then you don’t even notice it.
All in all, it’s a win in my books!

Implements used:
– Wilton Star tip #18 (from a 9-piece decoration set)
– 9-inch pastry bag with fitted coupler (from the same 9-piece decoration set)
– 2 Baking trays + parchment paper

Notes:
*Rice flour – I used idiyappam flour, which is made using soaked rice instead of regular rice. Feel free to substitute with store bought rice flour instead. Slightly roast the flour over low-medium heat until slightly fragrant.
*Besan flour – This is just roasted chickpea flour that you can find in all asian super markets. Always dry roast the flour over medium heat, stirring constantly until fragrant. Remove before it changes colour.
* For urad dal (black lentils) flour, dry roast 1/2tbsp urad dhal till golden brown, cool and grind to a fine powder.
** This post contains affiliate links. I only link to products that I personally use and like from reputed sellers **
Sreela says
Hi
I put the muruku in oven for more than 20 min but it doesnt change to golden color and tastes a bit raw.I just didnt add the mirchi powder.Could you give me the reason why.
Tina Dawson says
The baked version doesn’t taste exactly like a deep-fried one, but it definitely doesn’t taste raw. Maybe try dry roasting the besan and urad first before making? Some brands of besan do tend to taste more raw than others in my experience. I hope this helps.
Duncan says
Hi thank you so much for recipe. Please can you tel me how long roughly the flour needs to be roasted? And method? Never roasted flour before..
Thank you!
Tina Dawson says
Just until the raw flour smell goes away without any change in color. Just to dry out the flours first.
Fran says
Hi
Thanks for the recipe. Would you know why my murukku kind of melts when frying?? I’m guessing it’ might be too much ghee?♀️
I will definitely try the baked version
Tina Dawson says
Yes, when there’s too much fat in the murukku dough is when it separates or breaks apart while frying. I hope you have better luck with the baked version!
shalini says
Love this! We tried baking murukkus too and now I can eat more of them without feeling guilty!
Do you have any ideas as to how I can make acchi murrukus without deep frying them?
Thanks 🙂
Tina Dawson says
Glad to hear it Shalini! I haven’t tried Acchu murukku yet, but will add them to my list!
Karshini says
Do you use white or red roasted rice flour? TIA
Tina Dawson says
No I have not, Karshini!
Pavithra Venkatraman says
Wonderful recipe !! Can we replace butter with anything non-dairy in this recipe??
Tina Dawson says
I haven’t tried it yet, but I don’t see why it can’t be subbed with vegan butter. I’ll try it and report back!
Jasmine says
OMG… seriously dear.. i was waiting to get such a recipe. I was 90kgs and did clean eating and a bit of weight training to reach 75. Clean eating no deep fried items.. but my love for murukku. Being a south indian girl. My love for murukku was something i cant keep aside.. i could eat murukku as my bf luch and even dinner .. a filter coffee or a tea wud make me feel full. As i am in GCC and i dont have a sevanazhi(murukku achu) store brought murukku is the one which i depend upon to fullfill my cravings.. i am feel so happy after reading ur recipe and the my concerns have been clearly answered. I thought of the pipping bag and star tip never came to my mind. Anyways.. tmrw i am gonna try this.. will leave a comment after making The Murukku.. BAKED VRSN.
Love you
God Bless
Chaicy Style A Pastiche says
OMG.. Muruku’s are my fav.. My mom makes them the best.
xoxo- Chaicy – Style.. A Pastiche!
Tina Dawson says
Ha ha! mine too!!!! yaay!