Masala Puffed rice/Masala pori/ Masala Murmure/ Pori Vagarane

Ingredients:

• Puffed Rice/Murmure/Kadle Pori: 1 liter or 4  1/4 cups

For Deep Frying:

• Groundnut/Peanut: 1/2 cup
• Roasted Gram/Dalya: 1/4 cup
• Dry Coconut/Kopra: 1/2 cup (cut into 2 inch lengthwise)
• Garlic: 12-15 cloves (Crush each clove once)
• Curry leaves: 1/4 cup
• Oil: to fry

For Tempering/Tadka:

• Turmeric Powder: 1/4 tsp
• Red Chilly Powder: 1/2 tsp
• Red Chilly: 3 (cut in half)
• Mustard Seeds: 1/4 tsp
• Salt: to taste

Method:

• Clean puffed rice for any dirt & stones, keep aside.

Note: If puffed rice is not crisp dry fry on pan till crisp. Don’t roast.

For Deep Frying:

• Deep fry groundnuts, roasted gram, garlic & dry coconut separately till golden brown colour.
• Deep fry curry leaves till crisp. Keep aside.

For Tempering/Tadka:

• Heat the 2tsp oil in a pan.
• Add mustard seeds & let it splutter.
• Add Red Chilly, roast it.
• Turn off the flame.
• Add chilly powder, turmeric powder & salt, mix well.
• Add all the Deep fried ingredients & mix.

Mixing:

• In mixing bowl add puffed rice & all fried ingredients, mix well.
• Taste & adjust seasoning.
• Masala Puffed rice is ready to serve as a snack.

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• Nippattu
• Spicy Roasted Peanuts/Congress Kadalekai Bija
• Karela Fingers/Bitter Gourd Fingers

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To buy “Indian Spice Powders” Here

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