Puffed Rice Recipe – Quick Murmura Chivda with Peanuts & Carrots

Last Updated on 2 months by Neha Deshmukh

Puffed Rice Recipe – Quick Murmura Chivda with Peanuts & Carrots

Introduction

Okay, let’s be real – sometimes you just need a snack. And not just any snack, but something crunchy, savory, and satisfying. This puffed rice recipe (or murmura chivda as we call it at home!) is my go-to when those cravings hit. It’s incredibly quick to make, packed with flavor, and honestly, it disappears in minutes whenever I make it for family gatherings. I first made this when I was craving something my grandmother used to make, and I’ve been tweaking it ever since to get it just right. It’s seriously the easiest chivda you’ll ever make!

Why You’ll Love This Recipe

This isn’t your average puffed rice snack. It’s a delightful mix of textures and tastes – the airy crunch of the puffed rice, the roasted peanuts, the sweetness of carrots, and a lovely hint of spice. Plus, it comes together in under 20 minutes! Here’s what makes it special:

• Quick & Easy: Minimal ingredients and a super simple process.
• Flavorful: A perfect balance of savory, spicy, and slightly sweet.
• Customizable: Easily adjust the spice level and add your favorite veggies.
• Addictive: Seriously, you won’t be able to stop at just one handful!

Ingredients

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

• 3 cups Puffed Rice (Murmura)
• 1 large Onion, finely chopped
• 2 Green Chillies, finely chopped (adjust to your spice preference!)
• 3 tbsp Carrots, finely chopped
• 1 tsp Lemon Juice
• 0.25 tsp Turmeric Powder (Haldi)
• 1 tbsp Oil
• 0.5 tsp Mustard Seeds (Rai)
• 1 tsp Urad Dal (Split Black Gram)
• 2 tsp Chana Dal (Split Bengal Gram)
• 2 tbsp Peanuts
• 1 sprig Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how this chivda turns out:

• Fresh Curry Leaves: Seriously, don’t skip these! They add such a wonderful aroma and flavor. If you can find fresh ones, it’s a game changer.
• Puffed Rice/Murmura: You can find different types of puffed rice. I prefer the regular, slightly flattened kind. Make sure it’s not stale – it should be light and crispy.
• Peanuts: In my family, we love using the smaller, slightly reddish peanuts. But any good quality peanut will work beautifully. Roasted peanuts are also great if you’re short on time!
• Oil: I usually use a neutral oil like sunflower or vegetable oil. But you can also use groundnut oil for a more traditional flavor. Just make sure it’s a good quality oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the Oil: Start by heating the oil in a kadai (wok) or a deep frying pan over medium heat.
2. Temper the Spices: Once the oil is hot, add the mustard seeds. Let them splutter, then add the urad dal and chana dal. Roast them for a minute or two until they turn golden brown.
3. Roast the Peanuts: Add the peanuts and roast them until they are nice and crispy. Keep stirring so they don’t burn!
4. Add Aromatics & Veggies: Now, toss in the curry leaves, chopped onion, and green chillies. Sauté for about a minute until the onions turn translucent. Then, add the finely chopped carrots and sauté for another minute.
5. Prepare the Puffed Rice: While the veggies are sautéing, quickly rinse the puffed rice in water and drain it really well. This helps remove any dust and makes it extra crispy.
6. Combine & Season: Add the drained puffed rice to the kadai. Sprinkle in the turmeric powder and salt. Mix everything gently but thoroughly, making sure the puffed rice is coated with the spices.
7. Cook & Finish: Cook for just about a minute, stirring constantly. Turn off the heat and immediately squeeze the lemon juice over the chivda. Give it one final mix and it’s ready to serve!

Expert Tips

• Don’t Overcook: The key to crispy chivda is to not overcook the puffed rice. Just a minute or two is enough.
• Gentle Mixing: Be gentle when mixing to avoid breaking the puffed rice.
• Immediate Lemon Juice: Adding the lemon juice right after turning off the heat helps it distribute evenly and keeps the chivda fresh.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it spicier, add more green chillies or a pinch of red chilli powder. For a milder version, remove the seeds from the green chillies.
• Festival Adaptations: This chivda is perfect for Diwali or any festive occasion. You can make a big batch and pack it into little snack boxes for gifting. My aunt always adds a sprinkle of boondi (tiny fried chickpea flour balls) for Diwali!
• Gluten-Free Confirmation: Yes! This recipe is naturally gluten-free.

Serving Suggestions

This murmura chivda is fantastic on its own as a snack with a cup of chai. It’s also great as a topping for yogurt or as a side dish with dal-rice.

Storage Instructions

Let the chivda cool completely before storing it in an airtight container. It will stay crispy for up to a week at room temperature.

FAQs

Let’s answer some common questions:

• What type of oil is best for making Murmura Chivda? You can use any neutral oil like sunflower or vegetable oil. Groundnut oil adds a lovely traditional flavor too!
• Can I make this recipe ahead of time? Yes, you can! Just make sure to store it in an airtight container to keep it crispy.
• How do I keep the puffed rice crispy? Rinsing and draining the puffed rice well is key. Also, don’t overcook it!
• Can I add other vegetables to this chivda? Absolutely! Feel free to add chopped beans, peas, or even a little bit of sev (thin chickpea flour noodles).
• What is the best way to store leftover chivda? An airtight container at room temperature is best. Avoid storing it in the fridge, as it can make it soggy.