Puffed rice is offered to gods and goddesses in pooja, it is used in various breakfast cereal andas a snack or for various street food which is popular in India, Nepal and Bangladesh. Puffed rice is made by heating rice kernels under high pressure in the presence of steam to form puffed grains.
The recipe given below is a popular, simple and easy spicy evening snack which is prepared with peanuts, roasted channa dal and raisins. Garlic ,curry leaves and hing/asafoetida gives a unique flavor and taste and chilli powder gives heat to the snack. This snack can be enjoyed in the evening with a cup of tea.
INGREDIENTS
- Puffedrice/murmura 3 cups
- Peanuts. 1/2 cup
- Pottu kadla/roasted chanadal 1/4 cup
- Turmeric powder 1 /4 tsp
- Mustard seeds 1 tsp
- Garlic cloves 5
- Curry leaves a sprig
- Chilli powder 1/4-1/2 tsp
- Hing /asafoetida 1 tsp
- Oil I – 2tbsp
- Raisins 1/4 cup
- Salt to taste
METHOD
Heat a kadai/deep frying pan and add peanuts and on medium heat keep on stirring till it is done.( Taste one it will be crunchy). Keep it aside.
In the same kadai add raisins saute for a minute and take it out and keep it separately in a plate.
In the same kadai heat 2 tsp of oil and add garlic. Stir till it turns golden brown and crispy. Take it out and keep it aside.
In the same kadai add 1 tbsp oil. Add mustard seeds let it splutter. Add curry leaves, peanuts and pottu kadla and stir it in medium heat till curry leaves becomes crisp.
Bring the flame to low heat. Add hing, turmeric powder, salt, chilli powder and garlic. Add the puffed rice and keep incorporating till all the masalas are well coated with the puffed rice. Keep in mind that the heat should be on low. Add raisins and mix well. Season with salt. Turn off the heat.
Let it cool down. You can transfer in airtight container. Enjoy with tea as evening snack.