In the node detail page
- Duration: 10 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Remember to lower the flame after you have added the murmure to the tadka, and to keep stirring for about 5 minutes, or till the murmure have turned crisp. High flame tends to burn the extra-light skin of murmure.
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Mandakki or puffed rice is used in the preparation of many chaat dishes, like bhelpuri, masala puri and masala mandakki. Mandakki is often used as breakfast cereal and in food items like puffed rice cakes too. In the North Karnataka region, ‘Mandakki Oggarane’ is a popular snack.
- Puffed rice (mandakki) (2 cups)
- Groundnut (moongfali) (½ cup)
- Green chillies (hari mirch), finely chopped (2)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Asafoetida (hing) (a pinch)
- Black mustard seeds (sarson) (½ tsp)
- Black gram (urad dal) (½ tsp)
- MTR Haldi Turmeric Powder (a pinch)
- Curry leaves (kadipatta) (8 to 10)
- Oil (3 tsp)
- Salt (to taste)
- Heat a pan and in it dry-roast the Mandakki on a low flame. Keep gently and intermittently stirring to make sure that they do not burn.
- Take out the Mandakki once they have turned crisp.
- In the same pan, heat the oil and toss in the sarson and urad dal. Once the sarson has begun to crackle, add in the green chillies and keep frying till they have turned crisp.
- Next, throw in the kadipatta and stir-fry. Then, add in the groundnuts and fry till they have turned brown.
- Add hing and then mix well.
- Finally, add the crisp Mandakki to this tempering and mix well. Add the MTR Lal Mirch/Red Chilli Powder, the MTR Haldi/Turmeric Powder, and salt.
- Mix all the ingredients well and turn off the flame.
- Transfer the Mandakki to another bowl. Let it cool. Store in an airtight container and use it as the base for different dishes.