Go Back

Masala Puffed Rice (Murmura Chivda)

A light, healthy, and easy-to-make Indian snack of puffed rice tossed with spices, peanuts and curry leaves — perfect with tea or as a quick munch.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4 people
Course: Snack
Cuisine: Indian
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups puffed rice (murmura) fresh & crisp
  • 2 tbsp peanuts (raw or roasted) lightly roasted for crunch
  • 2 tsp oil mustard or vegetable oil
  • 1 tsp mustard seeds
  • 8 to 10 curry leaves fresh
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder adjust per spice preference
  • ½ tsp salt or to taste
  • a pinch asafoetida (hing) optional

Equipment

  • Large heavy-bottomed pan or kadai

Method
 

  1. Heat oil in a large heavy-bottomed pan on low flame.
  2. Add mustard seeds and let them crackle. Then add peanuts and saute until they turn light golden.
  3. Add curry leaves and asafoetida (if using). Stir for a few seconds until curry leaves crisp up.
  4. Sprinkle turmeric powder and red chilli powder. Stir quickly so spices don’t burn.
  5. Add puffed rice. Turn flame to low. Toss gently so that puffed rice gets coated evenly with spices. Roast for 3–4 minutes, stirring continuously.
  6. Add salt, mix well. Turn off heat and allow the mixture to cool completely.
  7. Once cooled, store in an airtight container. Serve with tea or enjoy as a light snack.

Notes

Use fresh puffed rice for best crispiness. After cooking, let it cool fully before storing to keep it crunchy. You can add roasted chana dal, dry coriander leaves or a small pinch of chaat masala for variation.