Ingredients and Preparations
Murmura/ Pori/ Puffed rice 2 cups soak in enough water
suji 1 cup + 1/2 cup curd mix well, add little water mix well. Let both rest for 10 minutes
Once the puffed rice is soaked, drain and add to a mixer jar
add 1 " ginger finely chopped, 2-3 green chilies chopped as per taste
add the soaked suji, add little water and blend to a smooth thick batter
Remove the batter in a big bowl, you may add little water in the mixer jar and add to the batter
onion 1 finely chopped +
tomato 1 finely chopped +
capsicum 1 finely chopped+
coriander leaves finely chopped 1-2 tbsp+
turmeric pdr 1/4 tsp
red chili pdr as per taste
garam masala 1/2 tsp
Mix all these well with the batter, if it is too thick, you can add little water, the batter should be thicker than the idli batter
Once ready to cook, add 1 tsp Eno fruit salt, put a tbsp of water on top of Eno to activate and mix well.
Heat a pan on medium flame, once hot reduce the flame to low, spread some oil, pour enough batter to cover the pan, cover and cook for 2-3 minutes on low flame.
Once the bottom is cooked, flip over and cook the other side too covered for another 2-3 minutes on low flame.
Serve hot with chutney of your choice.
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