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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

Ingredients
 

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

Instructions

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.

Notes

  • 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.