|1.||Murmura / kadle puri / puffed rice / pori / borugulu / maramaralu / mandakki 2 cups|
|2.||Oil 1-and-1/2 tablespoons|
|3.||Mustard 1/4 teaspoon|
|4.||Groundnuts / peanuts 1/4 cup|
|5.||Roasted gram 2 tablespoons|
|6.||Dry coconut / copra, chopped as thin and long pieces, 1/4 cup|
|8.||Green chilies 2-3|
|9.||Curry leaves 2 sprigs|
leaves, roughly chopped, 8-10 sprigs
|12.||Turmeric 1/8 teaspoon|
|13.||Chana dal 3-4 dals|
|14.||Salt to taste|
garlic, green chilies, 5-6 curry leaves, pudina and
coriander, without adding water.
Grind as fine as possible.
oil in a thick utensil.
Set flame to low.
mustard when the oil becomes hot.
Use chana dal as an indicator of how long to fry the groundnut. When this dal turns light golden brown, the groundnut is adequately fried.
Add chana dal when the mustard starts to splutter.
Fry till the dal turns to light golden brown.
the remaining curry leaves.
Fry for about 15 seconds.
the ground mixture.
Fry till the mixture become crispy.
Fry for a minute or till the coconut becomes hot.
Add roasted gram, turmeric and a few pinches of salt.
Because some variety of puffed rice already contains salt, keep a tab on the quantity of salt you will use.
Fry for about 30 seconds.
pori or puffed rice.
Mix. Taste and add salt if required.
Fry till the pori becomes crispy.
Switch off the stove.
pori, murmura chevda or spicy puffed rice is ready.
|1.||Add cashew nuts to make the masala pori tastier and nutritious.|
|2.||Store in an air-tight glass bottle or steel container, only after the murmura chivda cools down completely.|
|3.||You can store the spicy puffed rice for 2-3 weeks.|