Crispy and flavorful Murmura Chivda made with puffed rice, peanuts, roasted chana dal, cashews, and aromatic spices. A quick, easy, and perfect homemade tea-time snack recipe that stays fresh for weeks!
Crispy & Flavorful Murmura Chivda (Puffed Rice Snack Mix)
If there’s one snack that perfectly captures the spirit of Indian teatime, festive munching, and light guilt-free indulgence, it’s Murmura Chivda. Also known as puffed rice namkeen, this crunchy snack mix is light as air, delightfully spiced, and irresistibly addictive.
Made with crisp puffed rice (murmura), roasted peanuts, nutty roasted chana dal, buttery cashews, and fragrant curry leaves, this chivda is a harmony of textures and flavors crunchy, savory, slightly spicy, and just a hint of sweetness. It’s quick to prepare, requires simple pantry staples, and stays fresh for weeks when stored properly.
Whether you’re preparing snacks for festivals like Diwali, stocking up for evening chai, or looking for a lighter alternative to deep-fried mixtures, this Murmura Chivda recipe is your answer.
Why You’ll Love This Recipe
- ✔ Light and crispy texture
- ✔ Perfect balance of spicy, salty & slightly sweet
- ✔ Quick 20-minute recipe
- ✔ Great make-ahead snack
- ✔ Easily customizable
Ingredients
- 200 gm Murmura / Puffed Rice
- ½ cup peanuts
- ¼ cup split dalia dal (roasted chana dal)
- ¼ cup cashew nuts
- 2 sprigs curry leaves
- 3–4 green chillies, cut into slits
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon sugar
- Salt to taste
- 4 tablespoons oil
Step-by-Step Method
Roast the Nuts & Dal
Heat oil in a deep wok or heavy-bottomed pan over medium heat.
- Fry the roasted chana dal (dalia dal) first until lightly golden and crisp. Remove and drain on a paper towel.
- Next, fry the peanuts until crunchy. Remove and drain.
- Fry the cashew nuts until golden brown. Remove and drain.
Frying them separately ensures even cooking and prevents burning.
Fry the Aromatics
In the same oil:
- Add curry leaves (stand back as they may splutter).
- Add slit green chillies and sauté until crisp.
This step infuses the oil with incredible aroma and flavor.
Add the Spices
Lower the heat and add:
- Turmeric powder
- Red chilli powder
- Salt
- Sugar
Stir quickly to avoid burning the spices.
Combine Everything
- Add back the fried peanuts, cashews, and dalia dal.
- Mix well so they’re evenly coated with the spices.
- Now add the puffed rice (murmura).
Gently toss and mix thoroughly so every grain is coated with the spiced oil.
Final Roasting
Cook for 2–3 minutes on low heat, stirring continuously.
This step helps:
- Crisp up the puffed rice
- Blend the flavors
- Remove any residual moisture
Turn off the heat and let the chivda cool completely.
Store & Enjoy
Once cooled, transfer to an airtight container. It stays fresh for up to 2–3 weeks at room temperature.
Serve with hot tea or coffee it’s pure bliss!
Storage Tips
- Cool completely before storing.
- Use a moisture-free, airtight container.
- Avoid using wet spoons.
- If it softens over time, dry roast briefly to restore crispiness.
Serving Suggestions
- Serve as an evening snack with chai.
- Pack in lunchboxes.
- Add to bhel for extra crunch.
- Include in festive snack platters.
Frequently Asked Questions
Can I make this without frying?
Yes! Dry roast peanuts, cashews, and dalia separately and then temper spices in minimal oil.
Why is my chivda not crispy?
Either the puffed rice wasn’t fresh, or moisture entered during storage. Always cool completely before storing.
How long does it last?
Up to 2–3 weeks in an airtight container at room temperature.
Final Thoughts
This Murmura Chivda is proof that simple ingredients can create magic. It’s light yet satisfying, crunchy yet airy, and perfectly spiced for everyday snacking. Once you start making it at home, you’ll never go back to store-bought versions!
If you try this recipe, pair it with your favorite cup of tea and enjoy the simple pleasure of homemade goodness.
Looking for more such recipes to get some ideas for your chaat? Do not miss my Navratan Mixture and Veg Chowmein and the best one’s Samosa.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Murmura Chivda |Puffed Rice Mixture
Equipment
- Wok
- Spatula
Ingredients
- 500 gm Murmura / Puffed Rice
- ½ cup peanuts
- ¼ cup split dalia dal roasted chana dal
- ¼ cup cashew nuts
- 2 sprigs curry leaves
- 3-4 green chillies cut into slits
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon sugar
- Salt to taste
- 4 tablespoons oil
Instructions
Roast the Nuts & Dal
- Heat oil in a deep wok or heavy-bottomed pan over medium heat.
- Fry the roasted chana dal (dalia dal) first until lightly golden and crisp. Remove and drain on a paper towel.
- Next, fry the peanuts until crunchy. Remove and drain.
- Fry the cashew nuts until golden brown. Remove and drain.
- Frying them separately ensures even cooking and prevents burning.
- Fry the Aromatics
In the same oil:
- Add curry leaves (stand back as they may splutter).
- Add slit green chillies and sauté until crisp.
- This step infuses the oil with incredible aroma and flavor.
Add the Spices
- Lower the heat and add:
- Turmeric powder
- Red chilli powder
- Salt
- Sugar
- Stir quickly to avoid burning the spices.
Combine Everything
- Add back the fried peanuts, cashews, and dalia dal.
- Mix well so they’re evenly coated with the spices.
- Now add the puffed rice (murmura).
- Gently toss and mix thoroughly so every grain is coated with the spiced oil.
Final Roasting
- Cook for 2–3 minutes on low heat, stirring continuously.
- This step helps:
- Crisp up the puffed rice
- Blend the flavors
- Remove any residual moisture
- Turn off the heat and let the chivda cool completely.
Store & Enjoy
- Once cooled, transfer to an airtight container. It stays fresh for up to 2–3 weeks at room temperature.
- Serve with hot tea or coffee it’s pure bliss!
Video
Notes
1. Use Fresh Puffed Rice
Always check that your murmura is crisp. If slightly soft:- Dry roast it in a pan for 3–4 minutes before starting the recipe.
2. Keep Heat Low While Adding Spices
Spices burn quickly in hot oil. Always reduce heat before adding turmeric and chilli powder.3. Adjust Spice Levels
- For milder chivda: Reduce red chilli powder.
- For extra spice: Add a pinch of black pepper.
- For sweetness: Increase sugar slightly.
4. Make It Healthier
You can dry roast peanuts and cashews separately instead of deep frying to reduce oil usage.5. Flavor Variations
Try adding:- Raisins for sweet bursts
- Thin coconut slices (fried)
- Fennel seeds for aroma
- A pinch of hing (asafoetida) for deeper flavor
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Murmura Chivda and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and Pinterest.
Best Regards,
Sapana Behl
Omg, this chivda makes me drool, cant wait to make some soon..
So simple and delicious! Looks very tempting.
Beautiful clicks, Sapana.
We love this snack!..your bottle looks so cute!
my most favorite one. I think I prepared this for last year's BM. Nothing can beat this for tea. Love your presentation
This is in my to do list for a long time. Should try sometime soon..looks very good!
This chivda is so addictive!
Simple and addictive snack. I can eat that anytime of the day.
love this snack – perfect crunchy
I made this too for Diwali and was surprised how quick and easy it is to make. Very addictive indeed.
Simple and yummy. Great presentation too.
Love it. This is one of those dishes that get made regularly in my home when we are looking for a quick snack.
My all time favorite snack. Quick & easy to prepare. Light & tasty to eat. Thanks for the recipe.