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Prep Time: 3 Minutes Cook Time: 7 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Puffed rice, like puffed corn (pop corn), and corn puffs, is made with rice grains heated under high pressure with steam. In India, puffed rice is popular as part of crunchy snacks like chivda, and sweets like rice krispy cakes. Ingredients:
6 cups puffed rice cereal (murmura, arisi pori, maramaralu) |
1 medium onion, finely chopped |
1 medium tomato, cut into small cubes |
2 green chilies, finely chopped |
1 1/2 teaspoons mustard seeds |
1 pinch asafetida powder |
red chili powder |
1/2 teaspoon coriander powder |
1/2 teaspoon cumin powder |
2 tablespoons chickpeas, roasted and coarsely powdered |
salt |
5 teaspoons vegetable oil |
Directions:
1. Soak the puffed rice in water for 5 minutes, and then drain all the water, pressing the rice lightly.
2. Heat oil in a pan, add asafoetida and mustard seeds. When the seeds start popping, add the chillies, onions, and a little salt, and saute for 2-3 minutes. Cover and cook until the onions are translucent.
3. Add the tomatoes and saute for 2 minutes.
4. Add the dhania-jeera powder and red chilli powder, and saute for a minute.
5. Add the puffed rice, dali powder, and salt and mix well. Cover and cook on medium heat for 5 minutes till the puffed rice is cooked.
6. Add the chopped coriander leaves.
7. Serve the spicy puffed rice hot.
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