Poha and murmura are both popular Indian breakfast dishes made from rice. Although they share some similarities, the differences in their preparation methods and textures result in distinct tastes and calorie counts.
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Poha is made by parboiling rice at a high temperature, then flattening and sun-drying it. This process gives poha a flattened and thicker texture compared to murmura. Poha retains some of its original rice grains, making it softer and chewier. It has a slightly sweet and nutty flavor. Poha is often used as a base ingredient in various Indian dishes like upma, cutlets, or even enjoyed on its own as a light and nutritious breakfast option.
On the other hand, murmura is made by puffing rice grains using a different technique. The rice is heated rapidly until it expands and puffs up, creating a light and crispy texture. Murmura is commonly used as a snack ingredient or in various chaat recipes. It has a crunchy and airy texture, similar to that of popcorn. Murmura has a milder and neutral taste, making it versatile to be seasoned with various spices and flavors.
The calorie content of poha and murmura also varies significantly. According to available information, murmura has approximately 400 calories for every 100 grams, while poha has a much lower count of 110 calories. This is likely due to the differences in the processing methods, as the puffing technique used for murmura requires less oil and results in a lighter product.
Overall, the difference between poha and murmura lies in their texture, taste, and calorie content. Poha has a thicker and chewier texture with a slightly sweet and nutty flavor, while murmura has a light and crispy texture with a milder taste. Each of these rice-based dishes offers unique characteristics and can be used in various recipes depending on personal preference.