If you are looking for a quick and delicious evening snack, this 10-Minute Murmura Nashta Recipe is exactly what you need. Murmura, also known as puffed rice, is a lightweight ingredient that can be transformed into a crispy and healthy dish in no time. This Murmura Nashta is packed with fresh vegetables like carrots, onions, and potatoes, making it a highly nutritious choice for kids’ tiffins or your evening tea time.
Unlike traditional fried snacks, this puffed rice pancake requires very little oil, keeping it healthy and light on the stomach. The best part? You only need simple kitchen ingredients and under 15 minutes to prepare this crispy delight. Whether you call it a puffed rice chilla or a savoury pancake, this Murmura Nashta Recipe will definitely become a regular favourite in your home. Let’s dive into the easy preparation method!
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Ingredients List
- 1 bowl Murmura (puffed rice)
- 1/2 small carrot (grated)
- 1/2 onion (finely chopped)
- 1/2 tomato (finely chopped)
- 1 small raw potato (grated and water squeezed out)
- 1 tablespoon coriander leaves (chopped)
- 1 teaspoon ginger, garlic, and green chilli (crushed)
- 1/2 teaspoon Maggi masala or garam masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1 pinch hing (asafoetida)
- 1/2 teaspoon cumin-coriander powder
- 1/2 bowl besan (gram flour)
- Salt to taste
- 2 tablespoons oil or butter (for roasting)
- Water (as required for binding)
Step-by-step Instructions
- Wash the Puffed Rice: Take 1 bowl of murmura, wash it thoroughly with water 2 times, and squeeze out all the excess water. It will become soft.
- Mix the Vegetables: In a large mixing bowl, add the washed murmura, 1/2 grated carrot, 1/2 chopped onion, 1/2 chopped tomato, and 1 grated raw potato.
- Add the Aromatics: Mix in 1 tablespoon of fresh coriander and 1 teaspoon of the crushed ginger, garlic, and green chilli paste.
- Spice it Up: Add 1/2 teaspoon Maggi masala, 1/4 teaspoon turmeric, 1/4 teaspoon red chilli powder, 1 pinch hing, 1/2 teaspoon cumin-coriander powder, and salt to taste.
- Bind the Mixture: Add 1/2 bowl of besan (gram flour) to the bowl. Mix everything well. Add just a few drops of water to create a thick, spreadable batter.
- Heat the Pan: Place a tawa (pan) on the stove on medium heat and spread 1 teaspoon of oil or butter.
- Shape the Pancakes: Take a small portion of the mixture, place it on the pan, and gently flatten it with your hands to form a round pancake shape.
- Roast to Perfection: Cook the Murmura Nashta on a medium flame for 1 to 2 minutes until the bottom turns crispy and golden brown.
- Flip and Cook: Flip the pancake carefully, add a few drops of oil around the edges, and roast the other side until crispy.
- Serve Hot: Remove from the pan and enjoy your crispy Murmura Nashta Recipe!
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Cooking Tips
- Do not let the murmura sit in water for long; wash and immediately squeeze it out.
- Squeeze all the water out of the grated potato before adding it to the mixture, otherwise, the batter will become too runny.
- Always cook this Murmura Nashta on a medium flame. High heat will burn the outside while leaving the inside raw.
- You can add 1 tablespoon of rice flour along with the besan for extra crispiness.
Variations
- Cheese Murmura Nashta: Add 1 to 2 tablespoons of grated cheese to the batter to make it a cheesy favourite for kids.
- Egg Variation: Skip the besan and crack 1 whole egg into the mixture for a protein-packed, non-vegetarian version.
- Extra Veggie Version: Add finely chopped capsicum (bell pepper) or shredded cabbage to increase the nutritional value.
Serving Suggestions
This crispy puffed rice snack tastes delicious on its own, but you can elevate the flavour by serving it with:
- Fresh mint chutney or green coriander chutney.
- Coconut chutney.
- Tomato ketchup (highly recommended for kids).
- A bowl of fresh, thick curd.
Also Read: Quick Veggie Cheese Egg Omelette Recipe | Breakfast
FAQs
Q1. Can I store the batter for this Murmura Nashta Recipe?
Ans: It is best to cook the batter immediately. If you keep it for long, the vegetables will release water and make the mixture too watery.
Q2. What can I use instead of besan?
Ans: You can use 1 to 2 spoons of rice flour or a little wheat flour for binding if you do not have besan.
Q3. Is this recipe healthy for kids?
Ans: Yes! This 10-minute puffed rice snack is loaded with fresh vegetables and requires very little oil, making it an excellent and healthy tiffin box option.
Q4. Why is my Murmura Nashta breaking in the pan?
Ans: If it breaks, your batter might be too dry or lacking binding. Add 1 extra spoon of besan and a few drops of water to fix the consistency.
Q5. Can I use leftover murmura that has become soft?
Ans: Absolutely! Since you wash and soften the puffed rice anyway, slightly stale or soft murmura works perfectly for this dish.
10-Minute Murmura Nashta Recipe | Easy Puffed Rice Snack
Ingredients
- 1 bowl Murmura puffed rice
- 1/2 small carrot grated
- 1/2 onion finely chopped
- 1/2 tomato finely chopped
- 1 small raw potato grated and water squeezed out
- 1 tablespoon coriander leaves chopped
- 1 teaspoon ginger garlic, and green chilli (crushed)
- 1/2 teaspoon Maggi masala or garam masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1 pinch hing asafoetida
- 1/2 teaspoon cumin-coriander powder
- 1/2 bowl besan gram flour
- Salt to taste
- 2 tablespoons oil or butter for roasting
- Water as required for binding
Instructions
- Wash the Puffed Rice: Take 1 bowl of murmura, wash it thoroughly with water 2 times, and squeeze out all the excess water. It will become soft.
- Mix the Vegetables: In a large mixing bowl, add the washed murmura, 1/2 grated carrot, 1/2 chopped onion, 1/2 chopped tomato, and 1 grated raw potato.
- Add the Aromatics: Mix in 1 tablespoon of fresh coriander and 1 teaspoon of the crushed ginger, garlic, and green chilli paste.
- Spice it Up: Add 1/2 teaspoon Maggi masala, 1/4 teaspoon turmeric, 1/4 teaspoon red chilli powder, 1 pinch hing, 1/2 teaspoon cumin-coriander powder, and salt to taste.
- Bind the Mixture: Add 1/2 bowl of besan (gram flour) to the bowl. Mix everything well. Add just a few drops of water to create a thick, spreadable batter.
- Heat the Pan: Place a tawa (pan) on the stove on medium heat and spread 1 teaspoon of oil or butter.
- Shape the Pancakes: Take a small portion of the mixture, place it on the pan, and gently flatten it with your hands to form a round pancake shape.
- Roast to Perfection: Cook the Murmura Nashta on a medium flame for 1 to 2 minutes until the bottom turns crispy and golden brown.
- Flip and Cook: Flip the pancake carefully, add a few drops of oil around the edges, and roast the other side until crispy.
- Serve Hot: Remove from the pan and enjoy your crispy Murmura Nashta Recipe!
