Puffed Rice Crepes / Murmura Dosa

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 hrs    CookTime:2 mins   Cuisine:Indian

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Table of Contents⇓      RecipeCard⇓

Did you know this famous saying? “Eat your breakfast like a KING,  lunch like a PRINCE and dinner like a pauper”, by an American nutritionist, Adelle Davis.

Which clearly means that our breakfast has to be the biggest meal of an day. At times, its fine to skip the dinner but breakfast should not be quit.

But, sadly many of us do not even give / get enough time for a proper king size breakfast. Our traditional South Indian breakfast recipes like, Idli, Rava Idli, Ragi Idli, Dosa, Jonna Attu / Jowar Dosa,  etc, are the best fits for a complete healthy filling yet nutritious options.

While these recipes needs time for prepping. Alternatively, you can prefer quick to make breakfast smoothies smoothies, like in my collection Drink / Beverage.

Whereas, I found this dosa recipe, a middle level option, which does not require any fermentation, but just soak the ingredients for couple of hours, grind and make. 🙂 

Table of Contents:

Click to Expand / Collapse

1. What is Murmura & what are its Health Benefits:
2. How to serve, ‘Murmura Dosa / Puffed Rice Savoury Crepes’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Puffed rice Crepes / Murmura Dosa’:
5. Soaking the ingredients:
6. Making the Batter:
7. Making Murmura Dosa:
8. Tips & Storage:
9. Result:
10. Recipe Card & Print:

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What is Murmura & what are its Health Benefits:

Murmura is a puffed grain made from rice, mainly in the Indian subcontinent. These are generally used a breakfast cereal or as part of snacks Murmura / Puffed Rice has a good combination of high fibre, protein and complex carbs.

They are low in calories, but enriched with vitamins & minerals.

How to serve, ‘Murmura Dosa / Puffed Rice Savoury Crepes’:

As shown in the above picture, We had this dosa, along with two condiments, Pineapple Perugu Pachadi / Yogurt Chutney and Capsicum & Tomato Chutney / Pachadi

The South Indian Dosa can be served with any of these chutney, podi and dosa filling side. But I am giving below few of my choices among many from my blog.

• Courgettes Chutney / Zucchini Chutney / Nethi-Beerakaya Pachchadi
• Mint Leaves Spice Powder / Pudina Karam Podi
• Potato Mash Curry / Aloo Tadka / Bangaladumpa Koora
• Fresh Coconut Chutney Powder (Oil Free)
• Instant Coconut White Chutney

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Breakfast recipes collection⇒  Breakfast / Tiffin

Chutney recipes collection⇒  Chutney / Pachadi / Dip

Drink recipes collection⇒  Smoothie / Milk shakes

Related Posts: 

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Ingredients:

• Murmura / Maramaralu / Puffed Rice – 2 cups
• Rice (uncooked) – 1 cup
• Water – 2 cups (or) as required
• Salt – as per taste
• Cooking Oil – as required

Special Ingredients:

• Murmura / Maramaralu / Puffed Rice

Step wise pics Procedure for ‘Puffed rice Crepes / Murmura Dosa’:

Soaking the ingredients:

Take the puffed rice / murmura and rice grains into a deep bowl.

Add the water for soaking and set the vessel aside for 2 hrs. Above pic shows the ingredients after 2 hrs of soaking.

Making the Batter:

Transfer all the soaked content along with water into a blender / grinder, make into a smooth batter of flowing consistency.

Take the batter into a bowl, add salt (as per taste) and mix up thoroughly.

Making Murmura Dosa:

Put a dosa griddle / pancake pan on stove top under high flame. Let it heat completely, Add few drops of oil, wipe it throughout.

Using a ladle, pour the batter, spread it lightly using the same ladle.

Pour a teaspoon of oil throughout the dosa. Let it cook on each side for 1-2 mins. Done!!

Tips & Storage:

• Adjust the salt as per your taste.
• Don’t spread the batter too much, like you do for regular dosa.
• The dosa might turn a bit smaller in size when compared to the regular dosa, as we don’t spread them much.
• The dosa turned out crispy if I used lesser batter, but turned out soft, spongy when I used more batter for a single dosa.
• Storage: The batter can be stored in fridge for a week. You need not thaw, but use it right away when you take it out. 

Result:

• These, puffed rice crepes / murmura dosa, tasted good and were very much filling both for breakfast or for dinner.
• We had this dosa, along with two condiments, Pineapple Perugu Pachadi / Yogurt Chutney and Capsicum & Tomato Chutney / Pachadi

Recipe Card & Print:

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