This recipe of Nargis mandakki is very nostalgic. It takes me back to my school and college days during my stay in Harihar, Karnataka, which is 14 kilometers from the city of Davangere, Karnataka. Davanagere is popular for dishes like Davangere beene dosa , mirchi bajji, mandakki usli, pundisappu palya, khara mandakki, Guladiki Undi, and many more. Every time we go to India for vacation, we pack at least 2-3 liters of this Nargis mandakki from my sister-in-law’s father’s restaurant along with some davangere special mixture (sev). This masala mandakki recipe is easy to prepare at home with few ingredients. Nargis Mandakki recipe was shared by my sister’s mother-in-law, whose native is davangere, and I alteast make it once a month and eat it as a snack with piping hot masala chai and bajji.
How to Make Nargis Mandakki
Firstly, add roasted gram or daliya (hurigadale or putani) into the blender (for dry grinding). Grind it to a fine powder. Keep it aside. Heat oil in a big pan on medium-low flame. Once the oil is hot, add mustard seeds, jeera, and let them splutter. Then add curry leaves, green chilies, and then crushed garlic. Fry until green chilies turn a little brown, and then turn off the stove. (Note: There should be no moisture in the green chilies or curry leaves, and they should be crisp). Add the turmeric powder, salt, and sugar, and stir it well. Finally, add the puffed rice, and mix it well until it is well coated. Lastly, add roasted gram powder or daliya powder (putani powder) and mix well. Davangere special nargis puffed rice or nargis mandakki is ready to eat. Serve with Tea/Coffee and Bhaji’s.
Serving Suggestions
Enjoy spiced puffed rice as it is, or top it with chopped onion, coriander leaves, and sev for that extra taste, along with masala tea and onion bajjis.
Storage Suggestions
Store in an airtight container once it cools. Stays crisp for 2-3 weeks if handled well.
More Puffed Rice Recipes
Mandakki Usali Bhel Puri Masala Puffed Rice Girmit Tomato slice chaat
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