Masala Puffed Rice Recipe Garlic Puffed Rice

Spicy Masala Puffed Rice is also known by different names like bellulli mandakki, khara puri, khara mandakki, khara kadlepuri, spicy garlic puffed rice, spicy murmura, mandakki mixture, spicy churmuri, etc. You can serve this Spicy Garlic Puffed Rice (Khara Mandakki) with a hot cup of tea or coffee. Top it with finely chopped onion, coriander leaves, and mixture (sev) before serving. Preparing this tasty garlic puffed rice recipe or Spicy Murmura is easy, and I learned it from my mother. It stays fresh and crisp for up to 15 days when stored in an air-tight container. After that, you can increase or decrease the ingredients according to your taste and preference.

What is Mandakki?

Mandakki or puffed rice (also known as murmura, mamra, puri, porri or arsi porri) is a type of puffed grain from the Indian subcontinent, made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food like bhelpuri, masala mandakki in South India, Bangladesh and Nepal. In the North Karnataka region, Mandakki Oggarane, Masala Puffed Rice (belluli mandakki) is a popular snack.

Ingredients for Spicy Puffed Rice

Puffed rice: Also known as ‘Murmura’, ‘Mamra’, ‘Kurmura’ is the key ingredient. Buy the regular variety. It is easily available in any Indian grocery store. Garlic: Use fresh garlic cloves for the best flavor. Roughly crush them with or without the skin. Peanuts: Add roasted peanuts for the crunch. Spices: red chili powder, turmeric powder, and salt. Tempering: oil, mustard seeds, cumin seeds, curry leaves.

How to Make Masala Puffed Rice

Roasting Puffed Rice

Firstly, dry roast the puffed rice in a pan on low heat until it becomes crispy and crunchy (It takes about 2-3 minutes). Cool them completely. Roasting the murmura, helps them to keep fresh and crispy for a longer time. Heat oil in a pan on medium flame. Add mustard seeds, and cumin (jeera) seeds, and let them splutter. Then add raw peanuts and roast until peanuts are slightly brown and roasted. Add fried gram (roasted chana dal), curry leaves, and crushed garlic one by one, and saute for 1-2 minutes. Turn off the heat. Add turmeric powder, red chili powder, sugar, and salt. Mix it well. Next, add the roasted puffed rice and toss until well combined Mouthwatering masala puffed rice is ready. Serve spicy murmura with onion, sev, and Mirchi/bonda. Allow it to cool and store in an airtight container.

Serving Suggestions

Serve Masala Puffed Rice with onion pakoda or mirchi bajji along with masala tea or coffee. You can also add some chopped onion, tomato, coriander leaves, and sev on top of this spicy murmura and serve as well.

Storage Suggestions

You can store the spicy puffed rice in an air-tight container for up to 2-3 weeks.

Tips & Variations

Extra Garlic: If you like garlic, you can add some extra. Crispy Puffed Rice: Puffed rice / Mandakki must be fresh and crisp for this recipe. If your puffed rice is soggy, microwave for 1 minute. Alternatively, you can dry roast them in a wide Kadai on a low flame for 2-3 minutes until crisp. Dry Coconut & Nuts: You can also add thinly sliced dry coconut and nuts like cashews, and almonds while roasting peanuts.