Masala Puffed Rice or Spicy Garlic Puffed Rice recipe, also known as Bellulli Mandakki ( Bellulli=Garlic, Mandakki=Puffed rice) is a favorite tea-time snack for North Kannadigas prepared using thin puffed rice, peanuts, roasted gram, green chili, curry leaves, garlic, and a few other spices.
Spicy Masala Puffed Rice is also known by different names like bellulli mandakki, khara puri, khara mandakki, khara kadlepuri, spicy garlic puffed rice, spicy murmura, mandakki mixture, spicy churmuri, etc.
You can serve this Spicy Garlic Puffed Rice (Khara Mandakki) with a hot cup of tea or coffee. Just before serving, top it with finely chopped onion, coriander leaves, and mixture (sev).
Preparing this tasty garlic puffed rice recipe or Spicy Murmura is very easy, and I learned it from my mother. Stays fresh and crisp for up to 15 days when stored in an air-tight container. After that, you can increase or decrease the ingredients according to your taste and preference.
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What is Mandakki?
Mandakki or puffed rice (also known as murmura, mamra, puri, porri or arsi porri) is a type of puffed grain from the Indian subcontinent, made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food like bhelpuri, masala mandakki in South India, Bangladesh and Nepal.
In the North Karnataka region, Mandakki Oggarane, Masala Puffed Rice (belluli mandakki) is a popular snack.
Checkout Other Healthy Snack Recipes Mint Makhana, Spicy Masala Makhana, Chocolate Makhana, Corn Bhel, Mexican Style Golgappa with Fruit Pani, Airfryer Beetroot Cutlet/Tikki
Why You'll Love This Spicy Murmura Recipe
- Easy and quick
- Healthy snack
- Made with basic pantry ingredients
- Perfect for evening snacks, road trips, or when you travel.
- Great for festivals like Diwali or Holi.
Ingredients for Spicy Puffed Rice
- Puffed rice - Also known as 'Murmura', 'Mamra', 'Kurmura' is the key ingredient. Buy the regular variety. It is easily available in any Indian grocery store.
- Garlic: Use fresh garlic cloves for the best flavor. Roughly crush them with or without the skin.
- Peanuts: Add roasted peanuts for the crunch.
- Spices: red chili powder, turmeric powder and salt.
- Tempering: oil, mustard seeds, cumin seeds, curry leaves.
How to Make Masala Puffed Rice
Roasting Puffed Rice
Firstly dry roast the puffed rice in a pan on low heat until they become crispy and crunchy (It takes about 2-3 minutes). Cool them completely.
Roasting the murmura, helps them to keep fresh and crispy for a longer time.
Heat oil in a pan on medium flame. Add mustard seeds, cumin (jeera) seeds, and let them splutter. Then add raw peanuts and roast until peanuts are slightly brown and roasted.
Add fried gram (roasted chana dal), curry leaves, and crushed garlic one by one, and saute for 1-2 minutes.
Turn off the heat. Add turmeric powder, red chili powder, sugar, and salt. Mix it well.
Next, add the roasted puffed rice and toss until well combined
Mouthwatering masala puffed rice is ready. Serve spicy murmura with onion, sev, and Mirchi/bonda. Allow it to cool and store in an airtight container.
Serving Suggestions
Serve Masala Puffed Rice with onion pakoda or mirchi bajji along with masala tea or coffee.
You can also add some chopped onion, tomato, coriander leaves, and sev on top of this spicy murmura and serve as well.
Storage Suggestions
You can store the spicy puffed rice in an air-tight container for up to 2-3 weeks.
Tips & Variations
- Extra Garlic: If you like garlic, you can add some extra.
- Crispy Puffed Rice: Puffed rice / Mandakki must be fresh and crisp for this recipe. If your puffed rice is soggy, microwave for 1 minute. Alternatively, you can dry roast them in a wide Kadai on a low flame for 2-3 minutes until crisp.
- Dry Coconut & Nuts: You can also add thinly sliced dry coconut and nuts like cashews, and almonds while roasting peanuts.
More Puffed Rice Recipes
More Snack Recipes
- Paneer Fingers
- Masala Bread Toast
- Masala French Fries
- Congress Kadlekai (Peanuts)
- Makhana Chivda
- Sweet Corn Pakoda
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Masala Puffed Rice (Spicy Garlic Puffed Rice)
Ingredients
- 5-6 cups puffed rice/mandakki (Appx 1 liter)
- 2-3 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon jeera/cumin seeds optional
- 1-2 stalk curry leaves
- 2-3 garlic cloves crushed
- ¼ cup peanut/groundnut/shenga
- ¼ cup daliya/putani/hurigadale/fried gram
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon powdered sugar
- salt to taste
Instructions
Roasting Puffed Rice
- Firstly dry roast the puffed rice in a pan on low heat until they become crispy and crunchy (It takes about 2-3 minutes). Cool them completely. Roasting the murmura, helps them to keep fresh and crispy for a longer time.
Masala Puffed Rice
- Heat oil in a pan on medium flame. Add mustard seeds, cumin (jeera) seeds, and let them splutter. Then add raw peanuts and roast until peanuts are slightly brown and roasted.
- Add fried gram, curry leaves, and crushed garlic one by one, and saute for 1-2 minutes.
- Turn off the heat. Add turmeric powder, red chili powder, sugar, and salt. Mix it well.
- Next, add puffed rice and Mix well until well-coated.
- Masala puffed rice is ready. Serve spicy murmura with onion, sev, and Mirchi / bonda. Allow it to cool and store in an airtight container.
Notes
- Extra Garlic: If you like garlic, you can add some extra.
- Crispy Puffed Rice: Puffed rice / Mandakki must be fresh and crisp for this recipe. If your puffed rice is soggy, microwave for 1 minute. Alternatively, you can dry roast them in a wide Kadai on a low flame for 2-3 minutes until crisp.
- Dry Coconut & Nuts: You can also add thinly sliced dry coconut and nuts like cashews, and almonds while roasting peanuts.
Manish says
Good
bhavana says
thank you..
Swetha says
Tasted delicious! Thank you for sharing!
bhavana says
Thank you Swetha 🙂
Nadha says
It tastes great! ?
bhavana says
Thats cool Nadha ? Thank you trying & sharing your feedback ? Do try other recipes on the blog, happy cooking ?
NEHA JAIN says
really awesome
I tried and turned out to be very tasty
bhavana says
Thank you Neha..
Sony Mrudula says
Minute made ...loved it
Bhavana Patil says
Hi Mrudula, so glad you liked it. 🙂
Elissa says
This seems like a great recipe. I tried it today for the first time, but unfortunately, the Chana dal I purchased was raw, not fried, so even though I tried to fry it in oil longer than the peanuts, it just ended up blackened, but still hard/raw. Is there any way that I could fry these Chana dal myself, without using a lot of oil? Either way, do you have any suggestions on how to prepare the dal so I can use it in this recipe? Thank you.
Bhavana Patil says
Hi Elissa, First of all, Thanks for trying my recipe.
I did not use chana dal in this recipe...Chana dal is generally added in Indian Tempering or making dal (lentil curry), it does not work in this recipe. I have used fried gram also known as split chickpeas that is generally available in any Indian grocery store. Link is in the recipe itself in the recipe card. You may skip this ingredient as well and add other roasted nuts like almonds or cashews. Hope this helps.