Mappillai Samba Pori Recipe – Easy Indian Puffed Rice Snack

Last Updated on 2 months by Neha Deshmukh

Mappillai Samba Pori Recipe – Easy Indian Puffed Rice Snack

Introduction

Hey everyone! If you’re anything like me, you love a good snack. Something quick, easy, and totally satisfying. Well, let me introduce you to Mappillai Samba Pori – a South Indian puffed rice snack that’s become a total favorite in my kitchen. It’s crunchy, flavorful, and honestly, way too easy to make (which is always a good thing, right?). I first stumbled upon this while visiting my aunt in Chennai, and I’ve been hooked ever since!

Why You’ll Love This Recipe

This Mappillai Samba Pori isn’t just delicious; it’s perfect for those moments when you need a little something to munch on. It’s ready in under 30 minutes, requires minimal effort, and is packed with flavor. Plus, it’s a fantastic way to enjoy the goodness of Mappillai Samba rice in a fun, snackable form. Trust me, once you try it, you’ll be making it again and again!

Ingredients

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

• 3 cups Mappillai Samba Pori (approximately 150g)
• 1 tablespoon peanuts (approximately 15g)
• 1 teaspoon garlic, chopped (approximately 5g)
• 1 medium-sized onion, chopped (approximately 100g)
• 2 tablespoons carrot, chopped (approximately 20g)
• 3 tablespoons capsicum, chopped (approximately 30g)
• 1/8 teaspoon turmeric powder (approximately 0.5g)
• Salt to taste
• Water as needed
• 1 tablespoon oil (approximately 15ml)
• 3/4 teaspoon mustard seeds (approximately 3g)
• 1/2 teaspoon jeera (cumin seeds) (approximately 2.5g)
• 2 red chillies, broken into pieces
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! The star of the show is, of course, the Mappillai Samba Pori. This is a special type of puffed rice made from a short-grain rice variety traditionally grown in Tamil Nadu. It’s known for its slightly nutty flavor and satisfying crunch. You can usually find it in Indian grocery stores, or online.

Did you know there are different types of puffed rice across India? In Maharashtra, you have murmura, while other regions have their own variations. But Mappillai Samba Pori has a unique texture and taste that makes it special. It’s also a healthier option, being rich in iron and fiber!

Don’t worry if you can’t find it exactly – I’ll cover substitutions in the FAQs. The amount of red chillies can be adjusted to your spice preference. I usually use two for a mild kick, but feel free to add more if you like it hot!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the Mappillai Samba Pori a gentle rinse in water. This helps remove any dust. Then, squeeze out the excess moisture and set it aside in a strainer. We want it to be dry but not brittle.
2. Now, heat the oil in a kadai (a deep frying pan) over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Next, add the jeera (cumin seeds), curry leaves, and red chillies. Temper them for a few seconds until fragrant. This is where the magic starts to happen!
4. Add the peanuts and fry until they turn golden brown. Be careful not to burn them! Then, stir in the chopped garlic and onion. Sauté until the onions soften and become translucent.
5. Add the chopped carrots and capsicum, along with the turmeric powder. Sauté for another 2 minutes, allowing the veggies to slightly soften.
6. Cover the kadai and cook for about 5-7 minutes, or until the vegetables are tender. Give it a good mix once it’s uncovered.
7. Finally, add the drained pori and toss gently to combine everything. Cover the kadai again for just 1 minute. This allows the pori to steam and absorb all those lovely flavors.
8. Give it one last mix and serve hot! Seriously, it’s that easy.

Expert Tips

• Don’t overcrowd the kadai. If you’re making a large batch, work in smaller portions.
• Keep the heat on medium to prevent burning.
• The key to a good Pori is to not make it soggy. That’s why we only steam it for a minute!

Variations

• Vegan Adaptation: This recipe is naturally vegan, so you’re all set!
• Gluten-Free: Yep, it’s naturally gluten-free too!
• Spice Level: Adjust the number of red chillies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This makes a fantastic snack for festivals like Navratri or Diwali. It’s light, flavorful, and perfect for sharing with family and friends.

Serving Suggestions

Mappillai Samba Pori is best enjoyed fresh and warm. It’s perfect as an evening snack with a cup of chai, or as a light bite during festivals. You can also pack it for picnics or road trips!

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature. They’re best consumed within 2-3 days to maintain their crunch.

FAQs

• What is Mappillai Samba Pori and where can I find it? It’s a puffed rice made from a special rice variety from Tamil Nadu. Look for it in Indian grocery stores or online retailers.
• Can I use a different type of puffed rice if I can’t find Mappillai Samba Pori? You can use regular puffed rice (murmura), but the texture and flavor will be slightly different.
• How can I adjust the spice level of this recipe? Simply add more or fewer red chillies. You can also add a pinch of cayenne pepper for extra heat.
• Can this be made ahead of time? It’s best enjoyed fresh, but you can prepare the vegetable mixture ahead of time and add the pori just before serving.
• What is the best way to store leftover Mappillai Samba Pori? Store it in an airtight container at room temperature for up to 2-3 days.