Tag Archives: puffed rice

Charmbure chuda | easy puffed rice mixture| Murmura chivda

October 13, 2024 Healthy Cooking with Mitha Leave a comment

A blog after a long break and it’s not as easy as it seems. My son is sitting next to me chattering as he is eating this “chuda” (as we call it in konkani) and he’s asking me to write that it’s so yummy 😍😂 He calls me the best chef in the world. It was actually best “cooker” (which used to remind me of Prestige cookers 😅) till few months back but then he learnt the word chef at school. So nowadays cooker has become chef 😄

Today is Vijayadashami and Dussehra, so I had made ragi ladoos to celebrate the festival. My kids love it a lot and I make it regularly for them. Along with that, I planned to make this puffed rice mixture for their evening snack and also for their snack box at school tomorrow. It’s so easy and hardly takes few minutes to make. I too love it a lot.

So decided to share the recipe with all of you on this festive occasion. Hope I can share more such healthy recipes for you all. Wishing you a very happy Vijayadashami and Dussehra. Happy and healthy cooking!

RECIPE:

Ingredients: 1 Cup = 240 ml

2 Tbsp Coconut Oil

1/4 Cup Peanuts

1/4 Cup Cashews

1 tsp Mustard seeds

1 tsp Cumin seeds

A sprig of curry leaves

Pinch of Hing/ Asafoetida

1/4 tsp Turmeric powder

1 tsp Rasam powder (or Red Chilli powder)

4 Cups Puffed Rice / Charmburo / Murmuro

1 Tbsp Jaggery powder

Salt to taste

Step by step recipe:

Heat Coconut oil in a pan and add peanuts. Fry till peanuts gets roasted and slightly brown. Now add cashews and fry till they turn light brown. Keep the flame on medium.

2. Add mustard seeds, cumin seeds, curry leaves and hing. Allow mustard seeds to splutter and curry leaves to turn crisp.

3. Add turmeric powder and Rasam powder. Fry for few seconds.

4. Now add puffed rice, one cup at a time and keep frying continually to medium to low flame for two minutes. When the masala has coated all the puffed rice kernels well, add jaggery powder and salt. Mix well. Done.

Serve warm puffed rice mixture as an evening snack or for kids’ snack box. Stays well in a moisture free air tight container for even till a week.

Notes:

Instead of coconut oil, you can use the oil you regularly use in your kitchen.
If making for first time and want to make less quantity, just use 1 Tbsp Oil, few peanuts and cashews along with 2 Cups of puffed rice.
For less spicy mixture, use rasam powder and for spicy mixture, use red chilli powder.
Store in an airtight container and use a moisture free spoon every time you remove it. It will last even till a week. My kids finish it even before that.
For Ragi Jaggery Ladoos, you can see the recipe here:
Ragi Jaggery Ladoos

Dosa corner, Konkani Recipes

Charmbure dosa |Puffed rice Dosa | Both soft and crispy dosas with one batter

November 16, 2020 Healthy Cooking with Mitha 3 Comments

Click on the image to save the recipe on Pinterest

In my house, breakfast any day is either any variety of dosa/Idli or upma/poha. I make upma/ poha only on days when I have dosa batter handy for kids (they are HUGE dosa fans and for them breakfast means only bobbo or iddi {dosa/idli}). So, any new variety of dosa instantly grabs my attention and I have to try it out.

In one of the Konkani food groups that I am in, an amazing cook Anusha Mallya shares beautiful pictures of her dishes and I am always mesmerized specially by her dosa pictures. The dosas look so attractive that I had to try it as well. I saw that it had more rice than I regularly use and also had puffed rice in it which I found unique. So there I went as a dosa explorer (like Dora – the explorer, I could be Mitha – the dosa explorer 😅😅).

And imagine my excitement when it came out so well. Like magic, I could make it super crispy (the way my daughter likes it), medium crispy for my son and husband, soft ones for me (ek teer se teen nishaane! 😂) In all three ways, the dosa tasted amazing. It is definitely a keeper of a recipe. Thank you Anusha for your great recipe share! 🙏

Hope you all try and love it too. If nothing, a wonderful change from the regular breakfast. Do try with tomato chutney. They make a great combination. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes about 25 dosas }

3 1/2 Cups Raw white rice or Idli rice or Dosa rice

1 Cup Urad dal (I use split ones)

2 tsp Methi or fenugreek seeds

1/2 Cup Bhel or puffed rice or Charmbure

Salt to taste

Step by step recipe:

1. Wash well and soak rice in atleast double the amount of water for atleast 4 hours. Wash well and soak the Urad dal along with Methi for atleast 4 hours. Now drain and add the Urad dal- Methi to the mixer.

2. Grind with about 3/4 Cup water to a smooth paste. Water amount depends on your mixer. Pour in a bowl. Now add the rice to the mixer along with puffed rice.

3. Grind the rice-puffed rice mixture to a smooth paste. It took me 3/4 Cup water to grind this too. Mix both the batters with hands adding salt.

4. Ferment the batter overnight or for atleast 8 hours.

***Look at that well fermented batter*** 😍

5. Now heat a dosa pan and pour a ladle of batter onto it and spread into circle.

6. Cover and cook till dosa cooks. Add ghee while it cooks. Flip and cook for about half a minute.

7. Serve hot with a chutney of your choice. I have served with my Amma’s tomato chutney.

Notes:

* I use any variety of raw white rice available here for my dosas and idlis.

* Puffed rice gives it the crispy texture but also a softness if the dosa is made thick. If you don’t have puffed rice, substitute with equal amount of flattened rice or poha.

* If you like extra crispy dosa, cook till the underside turns really brown and looks like this.

* If you like soft dosas like set dosas, just pour a ladle and don’t spread much. Also cook only one side. It will turn out like this.

* Below, I have made the dosas medium crispy. So these dosas can be made in three ways which is the best part of this batter.

* I have served it with my Amma’s style of tomato chutney and it makes a great combination.

Chaat street, Konkani Recipes, Snacks

Charmbure upkari

April 22, 2020 Healthy Cooking with Mitha 1 Comment

This post is dedicated to my father who’s favourite snack to make is Charmbure Upkari and my husband who’s only reply for “what’s for evening snack?” is Charmbure Upkari. My kids have gone after them and they love it a lot too.

It’s easy for me as well. Hardly takes time to mix everything and is so tasty that the whole family is happy with me. I am happy too since it’s a healthy snack to munch on.

Charmbure Upkari is most famous during temple festivals in South Canara regions and also available outside temples at other times. They give it in a paper cone and it’s so delightful to see them make it. Some also add raw mango to it but since we don’t get it here, I make it without it. Here’s sharing how we make our Charmbure Upkari.

RECIPE:

Ingredients:

2 Cups Puffed rice/ Charmburo/ Bhel

1/2 Cup Sev/ Bhujiya

3 Tbsp peeled and finely grated Carrot

1 small Onion, finely chopped

1 small Tomato, finely chopped

2 green chillies, finely chopped ( or to taste) *can skip if making for kids

3 Tbsp coriander leaves, finely chopped

1 Tbsp Peanuts

2 tsp Sambar powder

1/2 tsp Red chilli powder (or to taste) *can skip if making for kids

2 tsp Coconut oil (plus 1 tsp to fry peanuts)

1 Tbsp Lemon juice

Salt to taste

Step by step recipe:

1. Add the finely chopped Onions, tomatoes, coriander leaves, green chillies, grated carrots in a large mixing bowl. (Add finely chopped raw mango too if available)

2. Add sambar powder, salt and red chilli powder( if adding).

3. Now fry peanuts in oil and add to the mixture along with sev/ bhujiya.

4. Now add the Bhel/ Charmburo along with coconut oil and lemon juice. Mix well.

5. To a taste test and add more sambar powder/ red chilli powder/ lemon juice if required. Serve Immediately. Else the Charmbure upkari turns soggy and not crisp.