• Soaked 2 cups of murmura with some water.
• Also soak semolina with curd and some water.
• After 20 minutes, Drain water from the murmura and take it into a mixture jar.
• Now add soaked semolina and ½ cup water and grind it into a paste.
• Take out the batter into a mixing bowl, then add ginger paste, chopped green chilli, chopped onion, chopped tomatoes, grated carrot, chopped curry leaves, some coriander leaves and salt. Mix well.
• Add baking soda and lemon juice. Mix well.

making chilla

• heat a pan, and spread some oil on it.
• add a ladleful of batter and spread it evenly.
• cook for 5 minutes on medium flame or until the base is cooked well.
• flip over and cook both sides.
• enjoy murmura chilla with tomato sauce or chutney.

Making murmura appe

• heat appe pan or paniyaram pan, add few drops of oil inside the holes.
• now fill the holes with a tbsp of batter in each.
• cover and simmer for 3-4 minutes on low flame or until appe gets cooked slightly. Once the base turns golden, flip it over to the other side using a spoon.
• simmer further and cook on low heat until it turns golden brown.
• serve instant murmura appe with tomato ketchup or chutney.