Murmura Upma

murmura upma, puffed rice upma,

Last Updated on

murmura upma, puffed rice upma,

Total Time: 15 minutes
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 3


  • 2 tbsp Oil
  • 4-6 Curry Leaves
  • ½ tsp Jeera
  • ½ tsp Mustard Seeds
  • 1 small Onion chopped
  • 10-12 Green Chillies chopped
  • 2 tsp Garlic Paste
  • ½ tsp Turmeric Powder
  • Salt to taste
  • 15 cups Murmuras or Puffed Rice
  • Cilantro chopped for garnish


  • Cut the vegetables.
  • Wash the murmuras and squeeze all the water from it and keep aside.
  • In a pan heat oil, add curry leaves, jeera and mustard.
  • When the mustard seeds start spluttering, add onions and green chillies and saute until onions are translucent.
  • Add garlic paste and saute for fews seconds and add turmeric and salt. Stir well.
  • Add the washed murmuras and mix well.
  • Cook for few minutes, about 5 minutes on medium heat.
  • Add cilantro and serve immediately.


  • If you like peanuts, you could add some peanuts to upma.  Add peanuts along with the mustard and jeera, and roast for 1-2 minutes until peanuts are roasted. Then add onions and rest of the ingredients as mentioned in the method.

This is a very quick breakfast recipe and goes to  WBB#23 hosted by The Singing Chef

9 thoughts on “Murmura Upma

  1. I like the recipes, here, especially the telugu ones, you hardly have hyderabadi telugu recipes on websites, mostly all are from Andhra telugu recipes.
    A BIG thank you to all the ladies who are contributing to this blog.

  2. heh Usha, you are doing fine, an excellent job infact. I need to try the Ariselu recipe of yours, you specifically mentioned Rice flour from chinese shop. I am in UAE and we get rice powder, like how we have ready chapati atta, similar to that. Just want to know if I can use this rice powder or pindi. And which is the best jaggery to use, this is the tricky part, if the jaggery is not of good quality the ariselu will be a disaster.

    My s-i-l is on visit to UAE and I asked her to teach me Rose cookies and now I now how to make them.

    Thanks for everything.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to top
%d bloggers like this: