Murmura chivda

                       MURMURA CHIVDA / BHADANG / KURMURA CHIVDA / SPICY PUFFED RICE

INGREDIENTS

• Puffed rice – 4 cup [ fresh and crisp ]
• Roasted gram dal /dariya /chutney dal – ¼ cup
• Peanut – ¼ cup
• Oil – 2 or 3 tbsp
• Mustard seeds – 1 tsp
• Red chilli whole – 2 broken
• Curry leaves – few
• Chilli pwdr – ½ tsp
• Turmeric – ¼ tsp
• Asafoetida – a pinch
• Salt to taste
• Sugar pwdr – 1 tsp

METHOD

Heat oil in a thick bottom pan on medium flame ,add the peanut and fry till light brown .

Remove and keep aside .

Lower the flame .

Add curry leaves + broken red chilli and fry. [don’t burn it ]

Add roasted dal and fry for sometimes

Add the roasted peanuts and mix well.

Add chilli pwdr + turmeric + asafoetida + salt and mix well. [ low flame or off while add red chilli pwdr to avoid it from burning ]

Add the puffed rice and mix well so that it is completely coated with the masalas.

Cook on low flame for 2 minutes by stirring . [low flame ]

Once done ,off the flame.

Allow it to cool , sprinkle the sugar pwdr and mix well and store it in an airtight container .

Serve as snacks.

NOTES

1. You can also add broken cashew /raisins / dry coconut slices /garlic crushed with skin / sev .
2. Instead of red chilli pwdr ,you can add Kolhapuri masala .
3. Adjust quantity as per your taste ,may be more of peanut ,less of dal etc
4. Instead of adding red chilli pwdr add green chilli to get yellow colour chivda.
5. You can add jeera.
6. If the rice puff is old and soggy ,microwave it for 1 minute or dry roast it .
7. You can reduce the oil .
8. The same recipe goes for poha chivda -before adding the thin poha dry roast it on low flame for 5 minutes without changing the colour.

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