Indian Spiced Puffed Rice Snack / Mumra Chivda

Hello Readers, I am posting nearly after a month and very sorry for that.

Nabeel turned 3 recently as per the Islamic calendar (as per the Gregorian, its end of this month) and we decided to have his much delayed birthday party, finally. Husband and I were not in favour of throwing a huge first birthday party for him, as the child is mostly crying throughout and not really enjoying his/her own birthday thus, we decided to celebrate once Nabeel is old enough to enjoy his own party. So, this year it was. I shall share the images and do a detailed post on it soon but for now here’s a snack prepared by Nabeel’s Dadi (grandmother) that he relishes a lot and looks forward to when dadi visits him 🙂

The snack in question is a spicy puffed rice mixture or chivda, as commonly known in India. Nabeel has always been fond of puffed rice or mumra / murmura, I used to carry it as a snack for him when he started teething. But, as of today with a good set of teeth he has a foodie palette too, which demands something spicy and tasty so Dadi makes him this lovely simple and healthy snack which is ready in a flash.

Here goes the recipe…..

Indian Spiced Puffed Rice Snack / Mumra Chivda
Makes a large batch enough to last 15 to 20 days 🙂 

Ingredients
Plain Puffed Rice – 10 cups
Dalia Dal / Split Roasted Gram Dal – 1 cup
Raw Peanuts – 1 cup
Dry Coconut, cut into thin slices – 1 cup
Curry Leaves – 5 to 6 big stems
Mustard seeds / Rai – 2 tablespoons
Turmeric powder – 1 tablespoon
Whole Green Chillies, cut into roundels – 6 nos
Oil – 8 tablespoons
Salt as per taste

Step 1 – Dry roast puffed rice in a big vessel, remove and keep aside.
Step 2 – Heat 2 tablespoon oil in the same vessel and fry the dal in it for a minute. Remove and keep aside.
Step 3 – Heat 2 tablespoon oil in the same vessel and fry the raw peanuts in it till you get a cooked aroma. Remove and keep aside.
Step 4 – Heat 2 tablespoon oil in the same vessel and fry the coconut slices in it for a minute. Remove and keep aside.
Step 5 – Heat 2 tablespoon oil in the same vessel and fry the curry leaves, mustard seeds, turmeric, green chillies and salt. Add in the dal, peanuts and coconut. Mix well.
Step 6 – Next, add in the puffed rice and carefully mix well.
Step 7 – Let the mixture cool completely and then transfer to an airtight container immediately.

Tips: 1) If the mixture loses its crunch after a few days you can dry roast it in an oven or a gas burner.
2) If you are a garlic lover then adding a couple of crushed cloves in step 5 will make the chivda taste even more divine.

Till then, love Being a Mommy!

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