Murmura nasta or balls is a healthy and tasty snack made with murmura, semolina (sooji), vegetable,s and regular spices. it is a tasty breakfast recipe prepared by steaming the spiced murmura-semolina-based balls. it is an easy and quick recipe, providing all the necessary nutrients for the morning diet. it is served and eaten as it is without any side dish but tastes exceptionally great with a choice of tomato ketchup. Do try this!
- Firstly, Soaked murmura into the water so it will become soft and easily bind into the mixture.
- Balls are made with murmura, semolina (coarse rava), and curd. Murmura gives binding to ball mixture, if your mixture is not bind properly then add some soaked and crushed murmura into it.
- I have shown and shaped nasta in a round ball, but can be shaped to any desired shape. i.e. oval or cylindrical.
- Tempering the murmura balls will enhance the flavor and appearance.
- Lastly, murmura balls taste great when prepared in small bite-size balls.
<Please do visit my other related recipe collection like
Murmura nasta | chatpata murmura balls | murmura sooji balls
For murmura balls
- 2 cup murmura
- ½ cup semolina coarse rava
- ¼ cup curd
- 1 tsp green chilli paste
- ½ tsp ginger paste
- Salt to taste
- ¼ tsp baking soda
- 1 tbsp oil
- Water for soaking and steaming murmura balls
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Some curry leaves
- ½ cup chopped onion
- 2 chopped green chilli
- 1 tbsp ginger garlic paste
- ½ cup chopped tomatoes
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp chaat masala
- ½ tsp pavbhaji masala
- 1 tsp lemon juice
- Some coriander leaves
- In a bowl, add murmura and water. Soak murmura for 5 minutes till it becomes slightly soft.
- Remove water and crushed soaked murmura with your hand.
- Then add semolina, curd, green chilli paste, ginger paste, salt to taste, baking soda and oil.
- Mix everything and knead the dough. Cover and rest it for 15 minutes.
- Grease your hand, take a little portion from the mixture and roll it into round shape ball.
- Then grease a plate with oil and place all the balls on it.
- in a kadai, add 2 cup of water and place a plate of balls into a steamer and steam for 12 minutes on medium-high flame.
- Then cool down the steam ball slightly.
- For tempering, in a pan, add oil, mustard seeds, cumin seeds and curry leaves. sauté it.
- Then add chopped onion, chopped green chilli, and ginger-garlic paste and sauté till onion become slightly soft.
- Now add chopped tomatoes and salt. sauté till the tomato becomes slightly soft.
- then lower the flame, and add turmeric powder, red chilli powder, chaat masala, and pav bhaji masala. sauté it.
- Now add murmura balls and mix well.
- Switch off the gas. add lemon juice and coriander leaves. mix well.
- Chatpata murmura balls are ready to serve.
- mash soaked murmura slightly, so it will easily combine with mixture.
- the proportion of curd should be half than sooji.
- baking soda gives fluffiness to nasta.
- if the mixture is not bind properly, then add some soaked murmura and bind it.
- make a small and round shape murmura balls.
- steam ball on medium to high flame for 12-15 minutes, Do not over steam it otherwise it will become hard.
- Lastly, murmura nasta tastes great when it is served hot.