Puffed Rice Pancakes (Murmura Cheela)

Step 1: Prepare the Batter Base

Add 1 cup of murmura (puffed rice), 1/2 cup of semolina, and 1/2 cup of curd to a blender jar.

Step 2: Blend the Batter

Add 1 cup of water to the blender jar. Secure the lid and blend all ingredients until a smooth, consistent batter is formed.

Step 3: Season the Batter

Pour the blended batter into a mixing bowl. Add 1/2 tablespoon of salt and 1/2 tablespoon of Eno powder to the batter.

Step 4: Mix and Activate Eno

Stir the batter well with a ladle or whisk until the Eno powder is fully incorporated and the batter becomes frothy and light.

Step 5: Heat the Pan

Heat a non-stick pan over medium flame. Drizzle 1/2 tablespoon of oil onto the pan and spread it evenly.

Step 6: Cook the Pancake

Pour a ladleful of the prepared batter onto the hot pan to form a round pancake. Sprinkle red chilli powder on top of the pancake for flavor and garnish.

Step 7: Flip and Finish Cooking

Cook the pancake until the edges turn golden brown and small bubbles appear on the surface. Carefully flip the pancake using a spatula and cook the other side until it is also light golden brown and cooked through.

Step 8: Serve

Remove the cooked puffed rice pancake from the pan and serve hot with your favorite chutney or sauce.

• Adjust the consistency of the batter by adding more water if needed, it should be pourable but not too thin.

• Cook on medium flame to ensure even cooking and a golden brown crust.

• Serve immediately with chutney or sauce of your choice for best taste.

• Add finely chopped vegetables like onion, carrot, or capsicum to the batter for added nutrition and flavor.

• Spice it up with green chilies or ginger-garlic paste in the batter.

• Use whole wheat semolina for a healthier version.