How to make crispy murmurs at home from raw rice in a multicooker

If you want to eat idli but don't have time to soak beans and let the batter ferment for a long time, you can quickly prepare soft and fluffy murmura idli. This method avoids hours of waiting and a laborious process.

The recipe uses a mixture of murmura, yogurt, and dry rice flour (sooji). Fruit salt is used to make the batter light and airy. Murmura idli can be prepared in a short time and served for breakfast with coconut paste or any other favorite paste.

To begin, take 2 cups of murmura and wash it thoroughly with water. Then, soak the murmura in water for about 5 minutes, then strain it to remove all excess liquid.

Place the soaked murmura in a blender jar along with 1 cup of fresh yogurt and blend. If necessary, add a little water to achieve a consistency similar to dosa batter.

Next, add 1 cup of finely chopped dry rice flour and 1 teaspoon of oil to this mixture, stirring well. Let the batter rest for 5 minutes so that the dry rice flour has time to swell.

Meanwhile, lightly grease the idli molds with a small amount of oil. Check the batter, and then, to make the idli soft and fluffy, add 1 teaspoon of fruit salt. Add a little water and gently mix the batter in one direction.

It is important to remember that the fruit salt should be added immediately before cooking the idli. If the batter needs to be prepared in advance, omit the fruit salt and store the batter in the refrigerator.

Distribute the batter in small portions into the idli molds, without overfilling them, as the idlis will expand in the steamer. Preheat water in a pot and place the idli molds in it. Cover with a lid and cook over medium heat for about 10–12 minutes.

After turning off the heat, leave the idlis in the steamer for another 2 minutes. Then, remove the molds and carefully take out the idlis. If the idli sticks to the mold, it can be removed by slightly wetting the back of a spoon.

Murmura is an important part of Indian snacks, used to make bhel puri, namkeen, chaat, and various quick snacks. It can be seasoned with salt and spices for a savory snack, or mixed with palm sugar and regular sugar for a sweet version. Light and crispy murmura is liked by everyone, from children to adults.

Usually, murmura is easily available in stores, so many people do not think about making it at home. However, if desired, crispy murmura can be made very simply at home. For this, you will need ingredients such as rice, salt, and water. Below is a simple way to make murmura at home.

How to make murmura at home:

First, take about two cups of rice (it is best to use Usna rice) and soak it in warm water with a small amount of salt for at least 30 minutes so that the rice swells well. Then, drain the rice through a colander and completely pour off the water. After that, spread the rice on a clean cotton cloth or a large plate and dry it thoroughly in the sun. The rice must be completely dry; if moisture remains, the murmura will not puff up properly.

Next, heat a pot or a thick-bottomed pan on the stove. Add about one cup of white salt and heat it well, stirring occasionally to ensure the salt heats evenly. When the salt is well heated, add the dry rice. Stir the rice constantly over high heat. After a short time, the rice grains will begin to swell and take the shape of murmura.

When most of the rice has puffed up, turn off the gas. Then, strain the mixture of rice and hot salt through a large colander to remove excess salt. The ready-made crispy murmura is done.

Another way to make murmura

There is another method for making murmura. For this, the rice is first boiled and then thoroughly dried. After that, oil is heated in a pot and the dry rice is added. It is fried while stirring for about a minute. The rice will swell and turn into murmura.

What kind of rice should be used?

For making murmura at home, it is recommended to use Usna rice with large grains. Nevertheless, you can try making it from rice of your own choice. From the finished murmura, you can make bhel puri, namkeen, or any other quick snack to taste.

In the Bundelkhand region, a special local dish is traditionally prepared that cooks very quickly. This dish is made from rice and yogurt (mattha) and is very popular among local residents.

Maheri Recipe for UP

Indian cuisine is famous for its variety of flavors, as every city has its own unique gastronomic style. From Uttar Pradesh to Punjab, various dishes with an inimitable taste are served. The local cuisine of Bundelkhand, located on the border of Uttar Pradesh and Madhya Pradesh, deserves special attention; it is distinguished not only by its excellent taste but also promotes good digestion.

If you are looking for quick recipes for lunch or dinner, you can try the famous Bundelkhand dish—Maheri. This light dish is liked by both children and the elderly, and it is ideal if you want to diversify your diet beyond usual dal-rice or bread with vegetables. Maheri is made from rice and yogurt and does not require much preparation time.

To begin cooking, thoroughly wash the raw rice, then soak it in water for about half an hour. Soaking helps the rice swell and facilitates the cooking process.

In a pot, heat the yogurt (mattha) together with water, adding turmeric and salt. It is important to stir this mixture gently and constantly so that the yogurt does not curdle.

When the mixture begins to boil, add the soaked rice and continue stirring. After about 8–10 minutes, the rice will be fully cooked, and the consistency of the dish will be appropriate—it should not be too thick nor too thin.

Once the rice is cooked, cover the pot with a lid and let it sit for 2–3 minutes, then turn off the heat and set the Maheri aside.

To prepare the aromatic tempering, heat vegetable oil (desi ghee) in a pan, fry cumin seeds (jeera) and dried red pepper in it. Then, add this tempering directly over the Maheri and mix well.