Murmura khichdi | How to make Murmura khichdi

By Jenice Martin  |  21st Apr 2017  |  
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  • Murmura khichdi, How to make Murmura khichdi
Murmura khichdiby Jenice Martin
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

6

0





About Murmura khichdi Recipe

Quick and easy recipe best for kids lunch box!

Murmura khichdi is an authentic dish which is perfect to serve on all occasions. The Murmura khichdi is delicious and has an amazing aroma. Murmura khichdi by Jenice Martin will help you to prepare the perfect Murmura khichdi in your kitchen at home. Murmura khichdi needs 5 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Murmura khichdi. This makes it easy to learn how to make the delicious Murmura khichdi. In case you have any questions on how to make the Murmura khichdi you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Jenice Martin. Murmura khichdi will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Murmura khichdi

Ingredients to make Murmura khichdi

  • Puffed rice (murmura) 2 cups
  • Potato 1 medium size
  • Onion 1 small size
  • Tomato 1 small size
  • Lemon juice 2 tablespoon
  • One green chili
  • Salt to taste
  • Sugar 1/2 teaspoon
  • Mustard seeds 1/2 teaspoon
  • Cumin seeds 1/2 teaspoon
  • Turmeric powder 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Coriander powder 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Chat masala 1/2 teaspoon
  • Garam masala 1/2 teaspoon
  • Peanuts few garnishing
  • Coriander leaves for garnishing
  • Curry leaves few
  • Asafoetida 1/4 teaspoon

How to make Murmura khichdi

  1. Take puffed rice, wash it properly under running water and sock for 5-8 mins or until it becomes soft.
  2. Then strain the water and keep it a side, meanwhile prepare the masala.
  3. Take oil in one pan, add mustard seeds and cumin, allow it to crackle.
  4. Once the seeds crackles add asafoetida, curry leaves, finely chopped onions and peanuts, cook until onion turns golden brown.
  5. Then add chopped potatoes and tomatoes cover the pan and cook until potatoes turns soft.
  6. Then add all the dry masala including salt and mix well, cook for 2 mins.
  7. Then add socked puffed rice, lemon juice and sugar, then mix well.
  8. Cover and cook for 5 mins.
  9. Garnish with chopped coriander leaves.

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