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Murmura nashta is a healthy and tasty idli made with murmura, idli rava or semolina (sooji), vegetables and regular spices. This recipe is made instant in 30 minutes without any fermentation and also no baking soda and eno fruit salt is used to hasten the fermentation process. Do try this healthy murmura nashta with special chana dal chutney and served for breakfast or can even be packed in your child’s lunch box
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Ingredients
For murmura idli batter
- 2 cup murmura
- 1 cup idli rava or semolina
- 1 cup curd
- Salt to taste
- 1 cup + ¼ cup water or as required
- 1 tsp eno
For idli tadka
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 5-6 chopped curry leaves
- Pinch of asafetida
- 2 chopped green chilli
- ¼ cup chopped onion
- ¼ cup chopped carrot
- ¼ cup chopped yellow capsicum
- ¼ cup chopped red capsicum
- Salt to taste
For chana dal chutney
- 2 tbsp oil
- ¼ cup chana dal
- 3-4 curry leaves
- 4 garlic cloves
- 1 inch ginger
- 4 dry red chilli
- Salt to taste
- ¼ cup water or as required
For chutney tempering
- 1 tsp oil
- ¼ tsp mustard seeds
- 1 tsp urad dal
- Some curry leaves
- Pinch of hing
Instructions
For murmura idli
- Grind 2 cups of murmura into a coarse powder.
- In a mixing bowl, add murmura powder, idli rava, salt and curd. Mix well.
- Add water gradually and make thick idli-like batter.
- Cover and rest the batter for 15-20 minutes.
- In a pan, add oil, mustard seeds, chana dal, urad dal, chopped curry leaves, asafoetida, and chopped green chilli. Sauté till dal turns slightly golden brown.
- Then add onion and sauté till onion become translucent.
- Now add chopped carrot, yellow capsicum, red capsicum, and salt. Sauté it on high flame till it is slightly soft.
- tadka is ready. keep it aside.
- After 20 minutes add water as required, to form an idli batter consistency batter.
- Then add prepared tadka to the batter and mix well.
- Steam water in a pan for 5 minutes and also grease idli stand with oil.
- just before steaming add 1 tsp eno (fruit salt) and mix well till it turns frothy. alternatively, add a pinch of baking soda.
- pour the batter immediately into idli plate. do not rest the batter.
- steam the idli for 15-20 minutes on medium flame.
- finally, serve instant murmura idli with chana dal chutney
for chana dal chutney
- In a pan, add oil and chana dal. Sauté till the dal is slightly golden brown.
- Then add curry leaves, garlic cloves, ginger and dry red chilli. Sauté for a minute.
- Switch off the flame and cool down the mixture completely.
- Add the chutney mixture into grinder jar. Then add salt, and water and grind everything into a smooth paste.
- Take out the chutney mixture into a bowl.
- Heat oil in pan, add oil, mustard seeds, urad dal, curry leaves and a pinch of hing. Sauté for a minute and add in the chutney.
- Serve chutney with murmura idli.
Notes
- Grind mumura into a coarse powder.
- use idli rava or sooji (semolina) for nashta.
- use sour curd for nashta.
- the batter should have an idli batter-like thick consistency.
- cook nashta on high-medium flame.
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