Are you tired of making the same old breakfast every day and looking for something new? This Quick Murmura Breakfast Recipe is exactly what you need! Also known as Puffed Rice Chilla or pancake, this dish is not only incredibly easy to make but also super healthy and delicious. Whether you are rushing on a busy morning or packing a lunchbox for your kids, this quick Indian breakfast comes together in just a few minutes.
Made with simple kitchen ingredients like murmura (puffed rice), gram flour (besan), and fresh vegetables, this savoury pancake is packed with flavour. It is a fantastic way to sneak some hidden veggies into your diet. Plus, it is naturally vegetarian and can be customized with your favourite everyday spices. Let’s dive into how to make this crispy and tasty Murmura Breakfast Recipe that your whole family will absolutely love!
Also Read – Mixed Sprouts Curry Recipe: Mix Kadadhanyache Kalvan
Ingredients List:
- 1 cup Murmura (Puffed Rice / Kurmure)
- 1/2 cup Besan (Gram Flour)
- 1 small Onion, finely chopped
- 1/2 Tomato, finely chopped
- 1-2 Green Chillies, crushed or finely chopped (adjust to taste)
- 1/2 tsp Garam Masala (or Chaat Masala)
- 1 tsp Cumin-Coriander Powder (Jeera-Dhania Powder)
- A pinch of Turmeric Powder (Haldi)
- A pinch of Asafoetida (Hing)
- Salt, to taste
- Fresh Coriander Leaves, chopped
- Water, as needed to make the batter
- Oil, for cooking
Step-by-step Instructions:
- Wash the Puffed Rice: Start your Murmura Breakfast Recipe by placing the murmura in a strainer. Wash them quickly under a running tap and set them aside to drain.
- Mix Veggies and Spices: In a large mixing bowl, add the finely chopped onion, tomato, green chillies, and fresh coriander leaves. Then, add the garam masala, cumin-coriander powder, turmeric, hing, and salt.
- Add Flour: Add the besan (gram flour) to the seasoned vegetable mixture.
- Make the Batter: Slowly pour in water little by little, mixing well to form a smooth batter of medium consistency.
- Fold in Murmura: Gently add the washed and drained puffed rice into the wet batter and mix everything together.
- Heat the Pan: Heat a flat pan or tawa on medium flame and spread a little bit of oil.
- Cook the Pancakes: Pour small spoonfuls of the batter onto the pan to make mini pancakes. This small size is perfect and fun for kids’ lunchboxes!
- Fry to Perfection: Cook for 1-2 minutes on medium heat until the bottom turns golden brown. Flip it over, drizzle a little more oil around the edges, and cook until both sides are perfectly roasted and crisp.
- Serve Hot: Remove from the pan, and your delicious Murmura Breakfast Recipe is ready to eat!
Also Read – Quick And Crispy Stuffed Bhendi Fry Recipe (Bharwa Bhindi)
Cooking Tips:
- Don’t over-soak the murmura: Just rinse them quickly in a strainer. If left in water too long, they will turn into a mushy paste.
- Batter Consistency: Keep the batter medium-thick. If it’s too watery, the pancakes will break; if it’s too thick, they will feel dry.
- Cook on Medium Heat: Cooking on medium heat ensures the raw taste of the besan goes away completely while the outside gets nice and crispy.
Variations:
- Veggie-Loaded Version: Add finely grated carrots, cabbage, capsicum, or even finely chopped leafy greens like spinach (palak) and fenugreek (methi) to make it a nutritional powerhouse.
- Spicy Version: Add extra red chilli powder or freshly pounded ginger-garlic paste for an extra punch of spicy flavour.
- Kids-Friendly Version: Skip the green chillies entirely and add a bit of grated cheese on top right after flipping!
- Crispy Thalipeeth Style: Swap the besan with mixed grain flour (Bhajani) for a traditional, rustic Maharashtrian twist.
Serving Suggestions:
Serve this hot and crispy Puffed Rice Chilla with fresh green coriander-mint chutney, sweet tamarind chutney, or simple tomato ketchup. It also makes for a wonderful companion to a steaming hot cup of morning masala chai or coffee!
Also Read – Kadadhanya Masale Bhaat Recipe: Mixed Sprouts Pulao
FAQs:
Q1: Can I make the batter for this Murmura Breakfast Recipe the night before?
Ans: It is best to make the batter fresh. However, you can chop all the vegetables and measure out your dry ingredients the night before to save time. Mix the water and wet murmura just before cooking so the murmura doesn’t completely dissolve.
Q2: Is this Puffed Rice Pancake healthy for weight loss?
Ans: Yes! Murmura is light on the stomach and naturally low in calories. Using very little oil to cook these chillas makes it a great, guilt-free meal.
Q3: Can I skip the besan (gram flour)?
Ans: Besan acts as an excellent binding agent. If you run out of besan, you can substitute it with wheat flour, oat flour, or a mix of rice and wheat flour, though the texture and taste will slightly change.
Q4: Will the puffed rice pancakes stay soft in a lunchbox?
Ans: Yes! These mini pancakes stay wonderfully soft and delicious even after they cool down, making them a fantastic and fuss-free school tiffin recipe.
Quick Murmura Breakfast Recipe | Puffed Rice Chilla
Ingredients
- 1 cup Murmura Puffed Rice / Kurmure
- 1/2 cup Besan Gram Flour
- 1 small Onion finely chopped
- 1/2 Tomato finely chopped
- 1-2 Green Chillies crushed or finely chopped (adjust to taste)
- 1/2 tsp Garam Masala or Chaat Masala
- 1 tsp Cumin-Coriander Powder Jeera-Dhania Powder
- A pinch of Turmeric Powder Haldi
- A pinch of Asafoetida Hing
- Salt to taste
- Fresh Coriander Leaves chopped
- Water as needed to make the batter
- Oil for cooking
Instructions
- Wash the Puffed Rice: Start your Murmura Breakfast Recipe by placing the murmura in a strainer. Wash them quickly under a running tap and set them aside to drain.
- Mix Veggies and Spices: In a large mixing bowl, add the finely chopped onion, tomato, green chillies, and fresh coriander leaves. Then, add the garam masala, cumin-coriander powder, turmeric, hing, and salt.
- Add Flour: Add the besan (gram flour) to the seasoned vegetable mixture.
- Make the Batter: Slowly pour in water little by little, mixing well to form a smooth batter of medium consistency.
- Fold in Murmura: Gently add the washed and drained puffed rice into the wet batter and mix everything together.
- Heat the Pan: Heat a flat pan or tawa on medium flame and spread a little bit of oil.
- Cook the Pancakes: Pour small spoonfuls of the batter onto the pan to make mini pancakes. This small size is perfect and fun for kids’ lunchboxes!
- Fry to Perfection: Cook for 1-2 minutes on medium heat until the bottom turns golden brown. Flip it over, drizzle a little more oil around the edges, and cook until both sides are perfectly roasted and crisp.
- Serve Hot: Remove from the pan, and your delicious Murmura Breakfast Recipe is ready to eat!
