Spicy Puffed Rice Recipe – Murmura Chivda with Garlic & Sambar Powder

Last Updated on 4 months by Neha Deshmukh

Spicy Puffed Rice Recipe – Murmura Chivda with Garlic & Sambar Powder

Introduction

Okay, let’s be real – sometimes you just need a crunchy, savory snack. And this Spicy Puffed Rice Chivda (Murmura Chivda) is my go-to! It’s quick, easy, and seriously addictive. I first made this when I was craving something satisfying but didn’t want to spend hours in the kitchen. Now, it’s a family favorite, especially during tea time or festive gatherings. Trust me, once you try it, you’ll be making it again and again!

Why You’ll Love This Recipe

This isn’t your average puffed rice snack. The combination of aromatic sambar powder, crispy puffed rice, and the lovely punch of garlic is just chef’s kiss. It’s perfect for when you need a little spice in your life, and it’s so much more interesting than plain murmura. Plus, it comes together in under 15 minutes – perfect for busy days!

Ingredients

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

• 3 cups Puffed rice (Pori/Murmura) – about 60g
• 1.5 teaspoon Sambar powder – about 6g
• ½ teaspoon Turmeric powder – about 2g
• Salt – to taste
• 3 Garlic cloves (crushed with skin)
• 1 sprig Curry leaves
• 1 tablespoon Ghee – about 15ml
• ¼ cup Roasted peanuts – about 30g
• 2 tablespoons Fried gram dal (Pottukadalai) – about 20g

Ingredient Notes

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

Puffed Rice (Pori/Murmura) Varieties
You can find different types of puffed rice. I prefer the regular, slightly flattened kind, but you can use the round, ball-shaped variety too. Just make sure it’s fresh and crispy!

Sambar Powder – Regional Variations & Spice Levels
Sambar powder varies a lot depending on where you are in India. Some are milder, some are fiery! Feel free to adjust the amount to your liking. I usually use a Madras sambar powder for a good balance of flavor and heat.

The Role of Ghee in Flavor & Texture
Ghee adds a beautiful richness and aroma that oil just can’t replicate. It helps the spices coat the puffed rice evenly and gives it that lovely golden color. But, if you prefer, you can use oil (see FAQs).

Garlic – Using Skin-On vs. Peeled
Crushing the garlic with the skin on infuses the ghee with a more subtle, mellow garlic flavor. If you prefer a stronger garlic taste, peel the cloves first.

Fried Gram Dal (Pottukadalai) – Nutritional Benefits
Don’t skip the fried gram dal! It adds a lovely nutty flavor and a satisfying crunch. Plus, it’s a good source of protein and fiber.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, roughly crush the garlic cloves and set them aside. This releases all those lovely flavors. Then, gather all your ingredients – it makes the process so much smoother.
2. Heat a broad pan or wok over medium heat. Add the ghee and let it melt. Once hot, add the roasted peanuts and fried gram dal. Roast for about 30 seconds, until they become fragrant. Be careful not to burn them!
3. Now, add the crushed garlic and fry until it turns golden brown. This usually takes about a minute. Then, mix in the sambar powder, turmeric powder, salt, and curry leaves. Fry for another 30 seconds, stirring constantly, until everything is well combined and fragrant.
4. Turn off the heat (or reduce it to the lowest setting). Add the puffed rice and mix thoroughly until every single piece is evenly coated with the spice mixture. This is important for maximum flavor!
5. Finally, spread the chivda on a large plate or tray and let it cool completely before storing it in an airtight container. This ensures it stays crispy. Serve as a tea-time snack, or whenever you’re craving something crunchy and delicious!

Expert Tips

• Make sure your pan is hot enough before adding the ghee. This prevents the spices from sticking and burning.
• Don’t overcrowd the pan. If you’re making a large batch, work in smaller portions.
• Mix the spices well with the ghee before adding the puffed rice. This ensures even distribution of flavor.

Variations

• Vegan Adaptation: Simply substitute the ghee with any neutral-flavored oil, like sunflower or vegetable oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like it extra spicy, add a pinch of red chili powder or a finely chopped green chili along with the sambar powder.
• Festival Adaptations (Diwali, Pongal): My aunt always adds a handful of chopped cashews and raisins during Diwali for an extra festive touch. It’s delicious!

Serving Suggestions

This chivda is fantastic on its own, but it’s also great with a cup of hot chai or coffee. You can also pack it for picnics, road trips, or as a snack for the kids.

Storage Instructions

Store the cooled chivda in an airtight container at room temperature. It should stay crispy for up to a week, but honestly, it never lasts that long in my house!

FAQs

What is the best way to store Murmura Chivda to keep it crispy?

Airtight is key! Make sure the container is completely sealed to prevent moisture from getting in.

Can I use oil instead of ghee in this recipe?

Yes, absolutely! Any neutral-flavored oil will work, but ghee really does add a special flavor.

What if I don’t have fried gram dal? Is there a substitute?

You can use roasted chana dal (split chickpeas) as a substitute, but the flavor will be slightly different.

Can I adjust the amount of sambar powder to control the spice level?

Definitely! Start with less and add more to taste. Sambar powder strengths vary, so it’s best to start conservatively.

Is this recipe suitable for those following a low-sodium diet?

You can reduce the amount of salt added to suit your dietary needs. Be mindful of the salt content in your sambar powder as well.