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!