Thursday, October 5, 2017

Posted by Mala at 12:00:00 AM No comments
Puffed rice, also called Murmura in Hindi  and Pori in Tamil  is very low in calories. We all get a hunger pang during tea time, and this is the best snack to go along. It is a high-glycemic food, gets digested in no time and absorbed very quickly. This is not a very healthy choice for people with diabetes.
My brother's wife's  superb recipe is being shared with you all.
It is quite sometime since I made it, hence I called my sister, checked with her, before making this.
Please check my Glossary for any unknown terms.
Also check my other bakshanams (Savory snacks)

Ingredients
Puffed rice/murmura - 6-7 cups
Peanuts - 1/2 cup
Fried gram/pottukadalai - 1/2 cup
Curry leaves - a fistful
Hing/asafoetida powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 3/4 tsp
Cooking oil - 2 tsps, to fry everything
Salt to taste

To   Season
Coconut oil - 1tsp
Ghee - 1 tsp
Refined/cooking oil - 1 tsp
Mustard seeds - 1/2 tsp

Recipe Cuisine: South Indian; Category: Snack
Prep time: 10 mts; Cooking time: 25 mts

Yields roughly 1/2 kg

Heat a pan, with some oil in it, flames on the lowest always, roast the fried grams, till they become crisp


and transfer them to another broad pan


Next, roast the peanuts


put them along with the fried grams


Roast the washed and drained curry leaves, till they become crisp


add them to the above roasted things


Take hing, turmeric powder salt and chilli powder in a bowl


and mix them together


Heat a broad kadai, add all the 3 oils


Keeping the flames on the lowest, add the mixed spice powders. You must be very cautious, otherwise, in a split second, the spices will get burnt. 


Now, add the puffed rice/murmura


Roast it well for 10 minutes, slowly the puffed rice will become crisp.


Now add the roasted peanuts, fried gram and curry leaves, mix well. Switch off, allow the puffed rice to be in the kadai  for 10  mts. It will become crunchy.


Enjoy this crispy, crunchy and spicy murmura with a cup of tea!!



This post first appeared in www.malpatskitchen.com




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