Anda Murmura Recipe | Quick Egg Puffed Rice Nashta
Looking for a quick breakfast? Try this Anda Murmura Recipe! Made with 2 eggs, puffed rice, and fresh veggies. A healthy Indian nashta in 15 mins.
Ingredients
- 1/2 bowl puffed rice murmura / churmura
- 2 eggs can use 3 for extra protein
- 1 handful cabbage thinly sliced
- 1 medium carrot peeled and grated
- 1 small onion finely chopped
- 1/2 tomato finely chopped
- 1 green chilli finely chopped
- 1 cube Amul cheese grated, optional
- 1 pinch turmeric powder
- 2 pinches black pepper powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon cumin-coriander powder
- 1/4 teaspoon red chilli powder
- 1 tablespoon coriander leaves chopped
- 1 tablespoon oil
- 1 tablespoon butter
- Salt to taste
Instructions
- Wash the Murmura: Take 1/2 bowl of puffed rice in a strainer. Wash it gently with water and drain all the water completely. Leave it for 5 minutes so the murmura becomes soft.
- Mix Veggies and Spices: Transfer the soft murmura into a mixing bowl. Add the cabbage, grated carrot, chopped onion, tomato, green chilli, and coriander leaves. Mix in the turmeric, garam masala, cumin-coriander powder, black pepper, and salt.
- Add Eggs and Cheese: Crack 2 eggs into the vegetable and murmura mixture. Stir everything well. Grate 1 cube of cheese into the bowl and add the red chilli powder. Mix until the batter is completely blended.
- Heat the Pan: Place a flat pan or tawa on the stove over medium heat. Add 1 tablespoon of oil followed by 1 tablespoon of butter. Let the butter melt completely.
- Cook the Anda Murmura Nashta: Pour 1 ladle of the egg mixture onto the hot pan, shaping it like a small pancake or omelette. Cook for 2 minutes on 1 side until golden brown.
- Flip and Serve: Carefully flip the omelette and cook the other side for 1 to 2 minutes. After the 2 sides are fully cooked and slightly crispy, remove from the pan.