Spicy Murmura Chivda Recipe – Crunchy Puffed Rice Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Murmura Chivda Recipe – Crunchy Puffed Rice Snack

Hey everyone! If you’re anything like me, you love a good crunchy snack. And this Spicy Murmura Chivda? It’s seriously addictive. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s the perfect blend of savory, spicy, and sweet – and it’s so easy to make! Let’s get into it.

Why You’ll Love This Recipe

This Murmura Chivda (puffed rice snack) is more than just a tasty treat. It’s quick, requires minimal ingredients, and is incredibly versatile. It’s fantastic for tea time, movie nights, or just when you need a little something to munch on. Plus, it’s a wonderful homemade gifting option! You’ll love how satisfyingly crunchy each bite is.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 12 cups Murmura (puffed rice) – about 150g
• 30 curry leaves
• 2 inches ginger
• 4-6 green chilies
• 4 tablespoons oil (vegetable, sunflower, or peanut oil work well) – about 60ml
• 0.75 cup peanuts – about 120g
• 0.5 cup roasted chana dal – about 80g
• 0.25 teaspoon asafetida (hing)
• 2 teaspoons mustard seeds
• 1 tablespoon brown sesame seeds – about 10g
• 1 teaspoon ground turmeric
• 3 teaspoons kosher salt
• 3 teaspoons powdered sugar

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Murmura (Puffed Rice): Types and Quality

There are different types of murmura available. I prefer the slightly thicker variety, as it holds the spices better. Look for murmura that’s fresh and crisp – avoid any that seems stale or soft.

Curry Leaves: Fresh vs. Dried & Regional Variations

Fresh curry leaves are always best! They have a wonderful aroma and flavor. If you absolutely can’t find fresh, you can use dried, but use about half the amount. In South India, they often add a squeeze of lemon juice to the tempering for extra zing!

Ginger & Green Chilies: Adjusting the Spice Level

The amount of ginger and green chilies is totally up to you. I like a good kick, so I usually go with 6 chilies, but feel free to reduce it to 2-3 if you prefer a milder flavor. Remember to remove the seeds from the chilies for less heat.

Asafetida (Hing): Benefits and Substitutes

Asafetida has a unique pungent aroma that adds a lovely depth of flavor. It’s also known for its digestive properties! If you don’t have it, you can substitute with a pinch of garlic powder, but it won’t be quite the same.

Sesame Seeds: Black vs. White – Flavor Differences

I prefer brown sesame seeds for this recipe, as they have a nuttier flavor. White sesame seeds work too, though! Toasted sesame seeds add an extra layer of flavor.

Chana Dal: The Importance of Roasting

Using roasted chana dal is key. It adds a lovely crunch and nutty flavor. You can buy it pre-roasted, or roast it yourself – it’s easy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sift the murmura to remove any powder or dirt. This ensures a clean, crisp chivda. Then, roast it in batches in a wide pan over medium heat for 5-7 minutes, stirring constantly, until it’s nice and crunchy. Set aside.
2. While the murmura is roasting, coarsely grind the ginger and green chilies into a paste. Roughly chop about half of the curry leaves.
3. Heat 2 tablespoons of oil in the same pan. Fry the peanuts for 3-4 minutes until they’re lightly browned and fragrant. Remove them with a slotted spoon and set aside.
4. Add the roasted chana dal to the same pan. Fry for another 3-4 minutes until golden brown. Remove and set aside with the peanuts.
5. Now, heat the remaining oil. Add the asafetida and mustard seeds. Once the seeds start to pop, add the turmeric, sesame seeds, remaining curry leaves, and the ginger-chili paste. Sauté on low heat for 1-2 minutes until fragrant.
6. In a large bowl, combine the roasted murmura, peanuts, chana dal, and the tempering mixture. Add the salt and sugar. Gently mix everything together, making sure the spices are evenly distributed.
7. Finally, and this is important – let it cool completely before storing it in an airtight container. This will help it stay crunchy for longer! It will keep for up to 4 weeks.

Expert Tips

• Don’t overcrowd the pan when roasting the murmura. Work in batches to ensure even roasting.
• Keep stirring! Constant stirring prevents burning.
• Taste as you go. Adjust the salt and sugar to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Yes, this recipe is gluten-free.
• Spice Level Adjustment: For a milder chivda, use fewer green chilies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This is a classic Diwali snack, but it’s also perfect for Holi, Eid, or any celebration! My aunt always adds a handful of dried mango slices (aam papad) during Diwali.
• My Family’s Secret: My grandmother used to add a sprinkle of chaat masala at the end for an extra burst of flavor!

Serving Suggestions

This chivda is delicious on its own, but it’s also great with a cup of chai. It’s perfect for picnics, road trips, or just a cozy night in.

Storage Instructions

Store in an airtight container at room temperature for up to 4 weeks. Make sure it’s completely cool before sealing the container to prevent it from becoming soggy.

FAQs

What is the best way to roast murmura to get it perfectly crunchy?

Roast in batches, stirring constantly over medium heat. Don’t overcrowd the pan!

Can I make this chivda ahead of time for a party?

Absolutely! It actually tastes better after a day or two, as the flavors meld together.

What can I substitute for asafetida if I don’t have it?

A pinch of garlic powder can work in a pinch, but it won’t have the same unique flavor.

How do I adjust the spice level of this recipe?

Use fewer green chilies, remove the seeds, or add a pinch of cayenne pepper for extra heat.

What is the shelf life of homemade murmura chivda?

Up to 4 weeks in an airtight container at room temperature.

Is it possible to air fry the murmura instead of roasting it in a pan?

Yes, you can! Air fry at 300°F (150°C) for 5-7 minutes, shaking halfway through.