Murmura Chivda |Puffed Rice Mixture
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!
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
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!