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Murmura vada recipe | puffed rice vada recipe | murmura vada with chutney | murmura snacks recipe

Murmura vada is a tasty snack made with puffed rice (murmura), rice flour, curd and spices. These vadas have a crispy texture and savory flavor, making them an irresistible snack that everyone will love. You can also serve them with a new style of coriander-coconut chutney that is easy to prepare and perfect for tea time or as an evening snack. Do try this delicious snack and chutney recipe!”

The key to making crispy murmura vada at home is:

• Firstly, prepare the vada with puffed rice (murmura), but you can also use poha (flattened rice). If using poha, the proportion should be half that of the murmura.

• Secondly, rice flour helps to hold the shape and gives crispiness to the vada. Additionally, bind the vada mixture with some curd, which adds moisture and softness. Alternatively, you can use boiled and grated potatoes to bind the vada mixture.

• Lastly, fry the vada on medium flame to ensure they are properly cooked on the inside with a crispy coating on the outside.

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Recipe video 

Murmura vada recipe | puffed rice vada recipe | murmura vada with chutney | murmura snacks recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 3 servings


For murmura vada ‘

  • 4 cup murmura - puffed rice
  • 1 tsp cumin seeds
  • 2-3 chopped green chilli
  • 1 tsp grated ginger
  • 5-6 chopped curry leaves
  • Salt to taste
  • ½ tsp black pepper powder
  • 2 tbsp coriander leaves
  • 6-7 tbsp curd
  • Oil for frying

For coriander coconut chutney

  • ½ cup coriander leaves
  • ½ cup coconut
  • 2 green chilli
  • 1 inch ginger
  • 2 tbsp roasted chana dal
  • 1 tsp lemon juice
  • 1 tsp sugar
  • Salt to taste
  • ½ cup water

For chutney tempering

  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal
  • Some curry leaves
  • Pinch of hing


To make murmura vada, follow these steps:

  • In a mixing bowl, add murmura and some water. Soak it for 5 minutes.
  • Remove the water with a sieve and press the murmura slightly to remove any excess water.
  • Add the murmura back to the mixing bowl and mash it with your hand.
  • Add cumin seeds, chopped green chilli, ginger paste, chopped curry leaves, salt, black pepper powder, coriander leaves, and rice flour. Mix well.
  • Gradually add curd to the mixture and bind it into a medium-soft dough. Do not knead the dough too much.
  • Grease your hands with oil and take a ball-sized piece of dough. Flatten it slightly and make a hole in the center.
  • Deep fry the vada in hot oil, keeping the flame on medium.
  • Fry the vada until it becomes golden brown and crispy on both sides.
  • Serve the murmura vada with coriander-coconut chutney.

To make coriander-coconut chutney, follow these steps:

  • In a mixer jar, add fresh coriander leaves, coconut, green chilli, ginger, roasted chana dal, lemon juice, sugar, salt, and some water. Grind it until you get a smooth mixture.
  • Transfer the mixture to a mixing bowl.
  • In a tadka pan, heat oil, add mustard seeds, urad dal, curry leaves, and hing. Sauté it for a few seconds and then add the tempering into the chutney.
  • Mix well and the coriander-coconut chutney is ready to be served with the murmura vada.


  • Soak the murmura in water to soften it.
  • Mash the soaked murmura with your hand so it easily binds with the vada mixture.
  • Rice flour provides binding and crispiness to the vada.
  • Gradually add curd to bind the vada mixture.
  • Knead the dough to a medium-soft consistency for the vada.
  • Fry the vada on medium flame for best results.
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