Wednesday, December 2, 2009

Mandakki OggaraNe/ Puffed Rice Poha/Soosla

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!

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