• 6 cups puffed rice (murmura, arisi pori, maramaralu)
  • 1 medium onion, finely chopped
  • 1 medium tomato, cut into small cubes
  • 2 green chillies, finely chopped
  • 1 1/2 tsp mustard seeds
  • Asafoetida (hing), a pinch
  • 4 tbsp coriander (cilantro) leaves, finely chopped
  • 1/2 tsp red chili powder
  • 1 tsp dhania-jeera (coriander seeds & cumin seed powder)
  • 2 tbsp dalia (roasted, split chickpeas,
  • without the husk), coarsely powdered
  • Salt to taste
  • 5-6 tsp vegetable oil

Spicy puffed rice is great if you want to whip up a quick breakfast or snack. Colorful and tasty, kids, especially, are sure to love it.

 

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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