Masala Murmara or Murmura Chivda is a simple and easy tea time snack. It is made out of plain and unsweetened puffed rice not with refined and processed puffed rice cereal.
Ingredients
5 cups of puffed rice/murmura/maramaralu
1/2 cup peanuts
1 cup roasted chana dal/dalia
a few broken cashews
a few sliced almonds
2 tbsp of oil or ghee
1 tsp mustard seeds
1 tsp cumin seeds
a big pinch of hing/asafoetida
1 tsp red chili powder
a few curry leaves
salt to taste
1/2 to 1 tsp jaggery powder (optional)
Procedure
Place a wide and thick bottom pan on medium heat with oil or ghee.
When the oil is hot add mustard seeds and cumin seeds. Then curry leaves.
When the mustard seeds starts spluttering, turn down the flame to low or very low. Then add hing and red chili powder. Quickly stir and add peanuts. After adding the peanuts you may increase the flame to low medium. Add almonds and cashew nuts when peanuts are half done. Keep stirring. Add murmura and roasted chana dal and keep stirring. Check for the crispiness. If murmura is not crispy enough continue frying until you get the desired crispiness. If the pan gets too hot reduce the flame to low. When it is crispy enough turn off the flame and add jaggery powder and give a good stir. The sweetness from jaggery will incorporate with murmura. Serve the masala murmura as a tea time snack.
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5 cups of puffed rice/murmura/maramaralu
1/2 cup peanuts
1 cup roasted chana dal/dalia
a few broken cashews
a few sliced almonds
2 tbsp of oil or ghee
1 tsp mustard seeds
1 tsp cumin seeds
a big pinch of hing/asafoetida
1 tsp red chili powder
a few curry leaves
salt to taste
1/2 to 1 tsp jaggery powder (optional)
Procedure
Place a wide and thick bottom pan on medium heat with oil or ghee.
When the oil is hot add mustard seeds and cumin seeds. Then curry leaves.
When the mustard seeds starts spluttering, turn down the flame to low or very low. Then add hing and red chili powder. Quickly stir and add peanuts. After adding the peanuts you may increase the flame to low medium. Add almonds and cashew nuts when peanuts are half done. Keep stirring. Add murmura and roasted chana dal and keep stirring. Check for the crispiness. If murmura is not crispy enough continue frying until you get the desired crispiness. If the pan gets too hot reduce the flame to low. When it is crispy enough turn off the flame and add jaggery powder and give a good stir. The sweetness from jaggery will incorporate with murmura. Serve the masala murmura as a tea time snack.
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