How to make Puffed Rice (Murmure) Poha – Easy recipe with step-by-step photos
This recipe combines two of India’s comfort food – Poha with a light weight snack in Murmura / Puffed Rice to create a healthy snack or breakfast option.
Poha is a breakfast recipe, and comfort food in large parts of Northern India. Typically it is made with flattened rice (also called Rice flakes) and comes in many variations – from dry to mushy. The distinct feature of Poha is that it is very easy to make and is extensible as well-meaning you can add in extra condiments in it to make it jazzier. This makes Poha beginner-friendly and we would also recommend this to kids who are interested in learning to cook.
On the other hand, Murmura is a famous street side-snack from all over India and is also the base for one of India’s favorite snack dishes – Bhel Puri. Murmura is rice-based but is lighter and more denser, making one feel full with a lesser quantity compared to other cereals and pulses.
In this recipe, we have combined both of these popular snack/breakfast varieties to make the Puffed Rice Poha. The resultant dish is a soft-cooked Murmura in a Poha format that is easy to consume – either for breakfast or as an evening snack. For tempering, we’ve used typical ingredients such as mustard seeds, Chana Dal, and groundnuts.
These give a crunchy texture when eaten with the soft Murmura. Our Murmura was slightly overcooked but we like it that way. The texture is very similar to when Aval (rice flakes) are cooked, and in terms of looks, it feels very much like cooked rice. If you don’t want the Murumura to be mushy then you should choose a bigger variety of the puffed rice and then drain it just twice in water – that way you can turn it into a snack, similar to dry Bhel Puri.
The flavor is mild-spicy and it will appeal to both kids and grown-ups. If you’d like to vary this, you can increase the amount of groundnuts in this dish – most kids (and us too 🙂 ) go after groundnuts and will increase the appeal of the dish. You can also top this with Sev or corn mixture.
Check out these other websites for other Poha recipes:
Step-step-step recipe to make Puffed Rice/Murmura Poha, below
Over to you. Try this and let us know how you liked it.
Puffed Rice Poha Recipe
- non-stick kadai
- 250 g Puffed rice or Murmura (in Hindi)
- 3 tablespoon groundnut
- 1 tablespoon mustard seeds
- 1 tablespoon channa dal
- 2 nos onion finely chopped
- 1 no tomato finely chopped
- 2 nos carrot finely chopped
- 1 cup peas
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 2 tablespoon oil
- 1/2 cup water
- 1 tablespoon coriander leaves for garnishing
- 1 pinch salt as per taste
How to make:
- Take the puffed rice in the strainer. Wash it with cold water. The water will be removed from the strainer.
- Make sure all the puffed rice should be soaked in water. keep it aside. Let the remaining water also gets strained.
- In the kadai, add the peanuts and fry till the outer skin gets comes out from it. Then stop the flame and allow to cool. Remove the outer skin of the peanuts.
- Add the peanuts in the mixer and grind to the powder.
- Heat the kadai and add oil and mustard seeds. Once mustard seeds splutter, add channa dal. Saute for one minute.
- Add the onion in the kadai. Saute for 3-4 minutes till it becomes brown color.
- Add the tomatoes and saute for two minutes. Then add carrots and peas in kadai. Saute for 2-3 minutes.
- Add half cup of waterand salt. Allow the carrots and peas to cook.
- Once the water is absorbed, add chilli powder, turmeric powdeand garam masala powder. Saute for 2-3 minutes.
- Add the drained puffed rice to it. Keep it in the medium flame.
- Mix thoroughly and adjust the salt.
- Add the peanut powder in the kadai.
- Mix it gently. swich off the flame.
- Garnish with corinader leaves.