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Make Light and Crispy Murmura at Home Easily
- •Use thick-grained parboiled rice and soak it in hot salted water for 30 minutes.
- •Dry the soaked rice thoroughly in the sun on a cotton cloth to remove all moisture.
- •Heat white salt in a heavy-bottomed pan and roast the dried rice in it on a high flame until they puff up.
- •Strain the puffed rice through a large strainer to separate the hot salt and get crispy murmura.
- •Use homemade murmura to make bhel, chaat, namkeen, or sweet snacks.
Key Questions Answered
To make murmura at home, clean and soak thick-grained parboiled rice in hot salt water for 30 minutes. Drain the water completely and dry the rice thoroughly in the sun on a clean cotton cloth until all moisture is gone. Finally, heat white salt in a heavy-bottomed pan and stir the dried rice continuously on a high flame until the grains puff up into light, crispy murmura.
The most crucial step is drying the rice completely so that no moisture remains inside. If the rice stays moist from the inside, the grains will fail to puff up properly and will not achieve the desired crispy texture.
Making murmura at home mainly requires basic ingredients like rice, water, and salt. Thick-grained parboiled rice is recommended for the best results, while salt is used both for soaking the rice and for heating in the pan to puff the grains.
