Murmura is an Indian snack (namkeen) made with puffed rice. Vegan and gluten-free – do you need more reasons to save this murmura recipe?
What is ‘Murmura’?
In India, the ‘Murmura’ or ‘Muri’ is a commonly used term for puffed rice. It looks very similar to rice, white in colour, bland in taste, and almost the same size as a rice grain but puffed up. They have a lightness and crunch to them.
Hence, making puffed rice a perfect ingredient for various Indian namkeen recipes or other munching snacks like Jhal Muri.
So don’t get confused; the term ‘murmura’ is used for puffed rice and the spicy munching snack aka Indian namkeen.
Across the Indian subcontinent, puffed rice is readily available in supermarkets and grocery stores. You can store them in an airtight container for 1 – 2 months at room temperature.
For this spicy murmura namkeen recipe, the plain puffed rice is tossed with spices, peanuts, and other delicious things and transformed into a munching snack or Indian namkeen.
Ingredients Required
Puffed Rice: Use packaged, plain, unsalted puffed rice for this spicy murmura recipe.
Peanuts: I add plain, unsalted peanuts to increase the protein value of the namkeen. You can substitute them with cashew, almonds, or roasted chana.
Sugar: A tiny bit of powdered sugar gives a subtly sweet taste and helps in balancing the spiciness of the murmura.
Oil: You can use flavourless vegetable oil, refined oil, or coconut oil.
Spices: Chaat Masala, Cumin Powder, Red Chili Powder
Other Ingredients: Curry Leaves, Urad Dal, Chana Dal, Black Mustard Seeds, Salt.
Optional Ingredients: To make murmura more delicious, I add raisins, Boondi, or at times sev (bhujia). Similarly, add coconut chips, soya sticks, roasted pumpkin seeds, and roasted brown chana to your murmura.
How To Make
If you are making a spicy murmura, I would highly recommend arranging all your ingredients within your reach next to the stovetop. Because once you start the frying process, you have to be swift.
Step 1) Heat oil in a wide frying pan or kadhai.
Step 2) Add black mustard seeds, urad dal, and chana dal. Fry till they are golden ( image 1 ).
Step 3) Add raisins, peanuts, and curry leaves. Fry these as well till peanuts are crunchy and slightly start cracking ( image 2 ).
Step 4) Add plain puffed rice, salt, sugar, and spices. Toss them all together. Fry till puffed rice is nicely coated with spices and becomes crunchy ( images 3 & 4 ). Keep stirring; else, it burns fast.
Step 5) Once puffed rice is crisp and crunchy, add your delicious munchies like boondi , sev, roasted chickpeas, etc. And mix one last time. Turn off the heat.
Transfer the murmura to a large tray or baking sheet to cool down.
Storage Suggestion
Never store a piping hot murmura namkeen. Always allow it to cool down at room temperature and then transfer it to an airtight snack container.
Store the mixture in the snack cabinet of your pantry or kitchen.
It is best to consume the spicy murmura namkeen within 15 days as it does not have a long shelf life. After a fortnight, the snack’s taste starts altering and becomes stale/rancid.
More Indian Snack Recipes
Chilli Bajji
Corn Chaat
Aloo Pakora
Peanut Chaat
Maddur Vada
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 4 Cup puffed rice (murmura)
- ▢ ¼ Cup refined oil
- ▢ 1 tablespoon black mustard seeds (rai)
- ▢ 1 tablespoon chana dal (Bengal Gram)
- ▢ 1 tablespoon white urad dal
- ▢ ½ Cup peanuts (moongphalli)
- ▢ 2 tablespoon raisins
- ▢ ¼ Cup curry leaves
- ▢ 1 tablespoon powdered white sugar
- ▢ 2 teaspoon red chili powder
- ▢ 1 tablespoon Chaat Masala
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ ¼ Cup boondi balls
- ▢ ¼ Cup sev bhujia (optional)
Instructions
- Heat oil in a wide frying pan or kadhai.
- Add black mustard seeds, urad dal, and chana dal. Fry till they are golden. Keep stirring them for even frying.
- Add raisins, peanuts, and curry leaves. Fry these as well till peanuts are crunchy and slightly start cracking.
- Add plain puffed rice, salt, sugar, and spices. Toss them all together. Fry till puffed rice is nicely coated with spices and becomes crunchy. Keep stirring; else, it burns fast.
- Once puffed rice is crisp and crunchy, add your additional delicious munchies like boondi, sev, roasted chickpeas, etc. And mix one last time. Turn off the heat.
- Transfer the murmura to a large tray or baking sheet to cool down.
- Serve spicy murmura immediately or store in an airtight container.
Recipe Notes:
- In South India and many other places, you get Chana and Urad Dal, especially for tempering or frying. Use them for this murmura recipe. If not, use the regular dal but fry them nicely to make them easy to munch.
- Do not store hot murmura in an air-tight container. Allow it to cool down before storing.
- Use plain, unsalted puffed rice and peanuts for this namkeen recipe.
- Powdered sugar and raisins give a deliciously sweet flavor to the namkeen. But if you prefer, you can skip adding these two ingredients.
Nutrition
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Murmura Recipe
Equipment
- Kadhai
Ingredients
- 4 Cup puffed rice (murmura)
- ¼ Cup refined oil
- 1 tablespoon black mustard seeds (rai)
- 1 tablespoon chana dal (Bengal Gram)
- 1 tablespoon white urad dal
- ½ Cup peanuts (moongphalli)
- 2 tablespoon raisins
- ¼ Cup curry leaves
- 1 tablespoon powdered white sugar
- 2 teaspoon red chili powder
- 1 tablespoon Chaat Masala
- 1 teaspoon cumin powder (jeera powder)
- 1 ¼ teaspoon salt or to taste
- ¼ Cup boondi balls
- ¼ Cup sev bhujia (optional)
Instructions
- Heat oil in a wide frying pan or kadhai.
- Add black mustard seeds, urad dal, and chana dal. Fry till they are golden. Keep stirring them for even frying.
- Add raisins, peanuts, and curry leaves. Fry these as well till peanuts are crunchy and slightly start cracking.
- Add plain puffed rice, salt, sugar, and spices. Toss them all together. Fry till puffed rice is nicely coated with spices and becomes crunchy. Keep stirring; else, it burns fast.
- Once puffed rice is crisp and crunchy, add your additional delicious munchies like boondi, sev, roasted chickpeas, etc. And mix one last time. Turn off the heat.
- Transfer the murmura to a large tray or baking sheet to cool down.
- Serve spicy murmura immediately or store in an airtight container.
Video
Notes
- In South India and many other places, you get Chana and Urad Dal, especially for tempering or frying. Use them for this murmura recipe. If not, use the regular dal but fry them nicely to make them easy to munch.
- Do not store hot murmura in an air-tight container. Allow it to cool down before storing.
- Use plain, unsalted puffed rice and peanuts for this namkeen recipe.
- Powdered sugar and raisins give a deliciously sweet flavor to the namkeen. But if you prefer, you can skip adding these two ingredients.
Nutrition
Paniyaram is a vegetarian tea-time snack from South India. Crazy crispy on the outside with a soft and pillowy interior – this instant paniyaram recipe is totally worth bookmarking. Be sure to watch the video!
What is ‘Paniyaram’?
Paniyaram is a widely popular South Indian snack. In many regions, it is also known as appe. It can be sweet or savory. You can make appe with rice flour, idli dosa batter, banana and jaggery, or using the rava (suji). Various paniyaram recipes are followed across the Southern region of India.
Instant Paniyaram Recipe
This paniyaram recipe has quick and easy written all over it. Another addition to my instant snack recipe collection. Instant paniyaram is also known as rava appe or suji ke appe.
Unlike traditional paniyaram, for instant appe we do not need to grind or ferment the batter. Instead, the batter of semolina and curd takes 10 minutes to come together, and the addition of cooking soda ferments it instantly.
Hence, this modern version of the traditional paniyaram recipe fits perfectly on the weekday breakfast or snack menu.
More Reasons To LOVE Instant Paniyaram
- vegetarian
- meal prep friendly
- easy to make and customize
- perfect for school lunchbox or snacks
Instant Paniyaram
My Tried & True Tips
Use the finest form of rava, also known as chiroti rava. DO NOT USE thick and coarse rava for this paniyaram recipe.
Before preparing the batter, ensure the paniyaram is well greased and ready to use.
After adding the fruit salt or baking soda, immediately pour the batter into the molds and set it for cooking. Do not let the batter sit for more than 5 minutes after adding cooking soda.
Do not add soda or fruit salt if you want to store the paniyaram batter . Keep it in an air-tight container in the refrigerator. Each time bring out the batter, let it come to room temperature, add cooking soda, mix, and make paniyaram.
This paniyaram recipe is highly customizable. You can add chopped onion or spinach, grated carrot, spinach, or broccoli. Season the batter with Italian herbs, chopped ginger, spices, grated coconut, or cheese.
Watch Video
Serving Suggestion
From vegetable sambar , coconut chutney to mint chutney , one can serve paniyaram with a variety of dipping sauces and chutney.
You can serve rava appe for breakfast or teatime snacks with a cup of filter coffee. In many South Indian households, appe is served with meat or fish curries as well as a side dish.
Did I tell you rava paniyaram makes a great lunchbox snack as well?
Paniyaram Recipe
More Indian Snack Recipes
- Aloo Pakora
- Maddur Vada
- Peanut Chaat
- Instant Dhokla
- Aloo Tikki Chaat
- Vegetable Cutlet
- Murmura Namkeen
- Cheese Rava Cutlet
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients For Paniyaram Batter:
- ▢ 1 Cup semolina (suji/rava) sooji/rava
- ▢ 1 ½ Cup curd (yogurt), at room temperature
- ▢ salt to taste
Additional Ingredients:
- ▢ 2 tablespoon ghee or cooking oil
- ▢ 1 teaspoon black mustard seeds (rai)
- ▢ 1 teaspoon white urad dal (dhuli urad)
- ▢ 6 – 8 curry leaves
- ▢ ½ Cup finely chopped onion
- ▢ ¼ Cup grated cheese (any variety)
- ▢ ½ teaspoon red chili powder
- ▢ 2 tablespoon finely chopped coriander
- ▢ Salt to taste
- ▢ 1 teaspoon cooking soda or baking soda
Instructions
Prepare Batter:
- Combine semolina and curd in a bowl. Mix nicely to form a lump-free batter. Set aside for 5 – 10 minutes.
Prepare Tempering:
- Heat oil/ghee in a frying pan or kadhai. Add mustard seeds, urad dal, and curry leaves. Fry for a minute or until seeds starts spluttering.
- Next, add chopped onion and fry till the onion turn light golden in color.
Final Mixing:
- Pour this tempering over the semolina batter along with grated cheese, coriander, and red chili powder. Combine nicely.
- If the batter seems too thick, add one or two tablespoons of water to get the idli-dosa batter-like consistency.
Prepare Paniyaram:
- Heat a non-stick paniyaram/appe pan with one drop of oil in each mold or you can brush each cavity with oil.
- Meanwhile, add cooking soda in the batter and whisk the mixture in one direction until the batter starts frothing.
- Now spoon one tablespoon of batter in each mold of the paniyaram pan.
- Cover and cook for 2 – 3 minutes. Check for doneness and flip using a fork/skewer/spoon to the other side. Cook from the other side for 2 – 3 minutes. Transfer to a plate. Similarly, prepare the rest of the paniyaram.
- Serve Instant Rava Paniyaram with coconut chutney ( see recipe ).
Recipe Notes:
- Try to use a non-stick paniyaram pan. It requires less oil and is easy to clean as well.
- Similarly, you can prepare paniyaram with the idli-dosa batter as well. Just skip adding cooking soda.
- In case your measuring cups and spoons are not in reach, don’t worry. As long the consistency of the batter is similar to idli-dosa batter, be assured you will savor delish paniyaram.
- If the batter seems too thick, add one or two tablespoons of water to get the dropping consistency.
- The batter can be stored in the fridge for 2 – 3 days without adding soda. Every time before using bring it to room temperature.
Nutrition
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