Puffed rice is nothing but kadle puri, mandakki or murmura. We enjoy any snack associated with this i.e churmuri, bhel puri, khara hacchida puri or even puri unde i.e puffed rice balls. It’s light and not to worry much about the fatty stuff.
It’s something different than our usual stuff of upma, pasta, burgers etc. This is a combination of sweet and spicy flavours enhanced with zesty lemon.
Am sure by now, regular visitors to my kitchen can depict our dinner style– 1 item that is light, tasty and convenient. Mandakki oggaraNe is a readily suitable item in our family on any days of the weekJ. Here’s a wonderful method that I have adopted from my MILJ!!!
Medium sized onion finely chopped –2
Green chillies finely chopped – 1
Putani/hurgadle/roasted Bengal gram+ Grated dry coconut - less than ¼ cup
Puffed rice – 6 cups
Turmeric powder – ¼ tea spoon
Asafoetida - pinch
Mustard seeds/ sasive – 1tspn
Kadle beLe/ chana dal – 1tspn
Udina bLle/ urad dal – 1tsp
Cumin seeds/ jeera – 1tsp
Oil – 3tbspn
Salt to taste
Lemon juice to taste
Coriander for garnishing
- Grind the roasted Bengal gram and dry coconut in a mixie to a fine powder and keep it aside.
- Heat oil in a pan, add mustard seeds and allow it to sputter. Next add both the grams, cumin seeds, turmeric powder, asafoetida, green chillies and fry for a second.
- Then add chopped onions and sauté for some time.
- Later, take a large bowl filled in water. Soak the puffed rice well in the water and remove it in both the hands and squeeze the water completely and add this puffed rice into the pan. Repeat this procedure till all of the puffed rice is over.
- Sprinkle some salt and add ground powder and mix well on low flame.
- Take it off from the heat to garnish with chopped cilantro and a dash of lemon!