Murmura Recipe- Rava Idli, Roast & Appe- Easy Indian Snack Ideas

Last Updated on 2 months by Neha Deshmukh

Murmura Recipe: Rava Idli, Roast & Appe – Easy Indian Snack Ideas

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and delicious snack options. Especially ones that use ingredients you probably already have in your pantry! This murmura (puffed rice) recipe is a total lifesaver. It’s incredibly versatile – we can turn it into fluffy idlis, crispy roasts, or delightful appes. I first stumbled upon this recipe when I was craving something savory and didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This murmura recipe is a winner for so many reasons. It’s super fast – ready in under 30 minutes! It’s a fantastic way to use up murmura, and it’s surprisingly healthy. Plus, the variations are endless, so you’ll never get bored. Honestly, it’s the perfect snack for a quick breakfast, evening tea, or even a light lunch.

Ingredients

Here’s what you’ll need to whip up this magic:

• 3 cups murmura (puffed rice)
• 1 cup rava (coarse semolina)
• 1 cup curd (yogurt)
• 1 tsp salt
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp chana dal (split chickpeas)
• ?? onion, chopped (about 1 medium)
• 2 green chillies, chopped
• 1 carrot, chopped
• 3 tbsp sweet corn
• 2 tbsp capsicum (bell pepper), chopped
• 2 tbsp coriander leaves, chopped
• 1 tsp eno fruit salt
• Water as required

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Murmura (Puffed Rice) – Types & Selection: You can use the plain white murmura, or even the slightly flavored ones. I prefer the plain ones for this recipe as it gives us more control over the final taste.
• Rava (Coarse Semolina) – Choosing the Right Grind: Make sure you use coarse rava, not the fine powder used for sweets. The coarse texture helps bind the batter and gives a nice bite to the snacks.
• Curd (Yogurt) – Full Fat vs. Low Fat Options: I usually use full-fat curd for a richer flavor and softer texture. But low-fat curd works just fine too, if you’re watching your calories!
• Eno Fruit Salt – Understanding its Role & Substitutes: Eno is what gives the batter its fluffiness. If you don’t have Eno, you can substitute it with 1 tsp baking soda + 1 tbsp lemon juice. Just add it right before cooking.
• Regional Variations in Spice Usage: Feel free to adjust the green chillies to your spice preference. Some families in South India also add a pinch of asafoetida (hing) to the tempering for extra flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind 3 cups of murmura into a fine powder using a mixer jar. Don’t worry if it’s not completely smooth, a little texture is okay.
2. In a large bowl, combine the murmura powder, 1 cup of rava, 1 cup of curd, and 1 tsp of salt. Give it a good mix.
3. Now, gradually add water to form a smooth, lump-free batter. It should be similar to idli or dosa batter. Cover the bowl and let it rest for at least 20 minutes. This allows the rava to absorb the moisture.
4. While the batter rests, let’s make the tempering! Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 tsp chana dal. Let them splutter – that’s where the flavour comes from!
5. Add the chopped onion and 2 chopped green chillies. Sauté until the onions soften and turn translucent.
6. Mix in 1 chopped carrot, 3 tbsp sweet corn, and 2 tbsp capsicum. Sauté briefly, just for a minute or two, then transfer everything to the batter.

7. Stir in 2 tbsp of chopped coriander leaves. Now, just before you’re ready to cook, add 1 tsp of Eno fruit salt and gently mix until the batter becomes light and frothy. Don’t overmix!

8. For Idli: Grease idli moulds and steam the batter for 10-12 minutes.

9. For Roastie: Grease a flat pan (tawa) and spread the batter thinly. Cook both sides until golden brown and crispy.
10. For Appe: Pour the batter into an appe mould and cook until crisp on both sides.

Serve hot with your favourite chutney or dip!

Expert Tips

A few little things to keep in mind for perfect results:

• Achieving the Perfect Batter Consistency: The batter should be smooth and flowing, but not too runny. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of rava.
• Tips for Non-Stick Cooking Surfaces: Even with a non-stick pan, a little oil goes a long way! Make sure the pan is well-greased before spreading the batter for the roast.
• Steaming vs. Roasting vs. Appe – Understanding the Differences: Steaming (idli) gives a soft, fluffy texture. Roasting gives a crispy, golden texture. Appe gives a slightly crispy exterior with a soft interior. It all depends on what you’re craving!

Variations

Let’s get creative!

• Vegan Murmura Snack: Substitute the curd with plant-based yogurt.
• Gluten-Free Adaptations: This recipe is naturally gluten-free, as long as your rava is certified gluten-free.
• Spice Level Adjustments (Mild, Medium, Spicy): Adjust the number of green chillies to control the spice level. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations (Ganesh Chaturthi, Diwali): During Ganesh Chaturthi, you can add grated coconut to the batter. For Diwali, a sprinkle of cashew nuts adds a festive touch.

Serving Suggestions

These snacks are delicious on their own, but even better with a side of chutney! Coconut chutney, tomato chutney, or even a simple mint-coriander chutney are all fantastic choices. My kids love them with a dollop of plain yogurt too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on a pan. They might lose a little of their crispness, but they’ll still be tasty!

FAQs

Let’s answer some common questions:

• Can I make the batter ahead of time? You can prepare the batter up to a day in advance, but add the Eno fruit salt only just before cooking.
• What can I substitute for Eno fruit salt? As mentioned earlier, 1 tsp baking soda + 1 tbsp lemon juice works well.
• Can I use a different type of puffed rice? Yes, you can experiment with different types of murmura, but plain white murmura generally gives the best results.
• How do I prevent the idlis from becoming sticky? Make sure your idli moulds are well-greased. Also, don’t overcook the idlis.
• What chutneys pair best with this murmura snack? Coconut chutney and tomato chutney are classic pairings.
• Can I bake the roast instead of cooking it on a pan? Yes, you can! Bake at 180°C (350°F) for 15-20 minutes, or until golden brown.

Enjoy! Let me know in the comments how yours turn out. I love hearing from you all!