Murmura Chivda (Puffed Rice Mixture)
Savory time guys…….How about some crispy crunchy murmura mixture??? Believe me, this is going to be the easiest mixture that you can ever make. My son simply adore snacks like mixture, chakli (murukku), ribbon pakoda, diamond cuts, chips etc. We usually bring tons of these items from India and stock them in the fridge to avoid buying it from the stores. Anyway it doesn’t last that long since I and my husband also have a big share of those snacks. You take one and then can’t stop having more is what happens 🙂
Since I am not an expert with deep-fried snacks especially my son’s favorite mixture, I decided to make the easier version with murmura. It came out really good and the boy is going gaga over it! This murmura mixture recipe does not involve the process of deep-frying and it wont take more than 15 – 20 minutes of your time. Hope you give this a try.
1. Murmura /puffed rice – 3 – 3.5 cups
2. Oil – 2 – 3 tbsp
3. Peanuts – 1/2 cup
Cashews – 3 – 4 tbsp
Pottu kadala/ roasted gram – 3 tbsp
4. Curry leaves – 1 sprig
5. Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 3/4 tsp
Garlic powder – 1 pinch (optional)
Hing / asafoetida – 1 pinch
6. Salt, powdered – 1/4 – 1/2 tsp or as required to taste
7. Homemade or store-bought sev – 3 tbsp (optional)
Heat 1 tbsp oil at medium heat. Fry peanuts for a few minutes and remove to a paper towel. Next fry cashews and roasted gram until lightly golden and crisp. Remove to a paper towel. Add 1 – 1.5 tbsp oil in the same pan. Fry curry leaves until crisp. Move the fried curry leaves to the side and bring down the heat to low. Add turmeric powder, kashmiri chilly powder, garlic powder and powdered salt. Mix well and immediately add the murmura. Stir at low heat for 3-4 minutes until crisp. Switch off. Store in an air-tight container when it reaches room temperature. It will keep well for a week at room temperature.