Nargis Mandakki |Davangere Special Puffed Rice is a very popular mandakki recipe from the town davangere located in central part of Karnataka.
This recipe of nargis mandakki is very nostalgic and takes back to my school and college days during my stay in harihar, karnataka which is 14 kilometers from the city davangere, karnataka. Davanagere is popular for some dishes like Davangere beene dosa , mirchi bajji, mandakki usli, pundisappu palya, khara mandakki, Guladiki Undi and many more.
Every time we go to India for vacation we pack alteast 2-3 liters of this nargis mandakki from my sis-in-law father’s restaurant along with some davangere special mixture (sev).This recipe is easy to prepare at home with few ingredients. This recipe was shared by my sister’s mother-in-law whose native is davangere and i alteast make it one in a month and eat as a snack with piping hot masala chai and bajji.
Ingredients
- 1/2 liter OR 2 cups puffed rice (puri or mandakki)
- 1/2 teaspoon mustard seeds (sasuve)
- 1/2 teaspoon jeera seeds (jeerage)
- 1 stalk curry leaves (karibevu)
- 3-4 chopped green chillies(hasi menasinakayi)
- 3-4 crushed garlic (belulli)
- a pinch cinnamon powder(chakke pudi) (optional)
- 1/4 teaspoon turmeric powder (haldi/arishina)
- 1/2 teaspoon powdered sugar (sakkare pudi)
- Salt to taste(uppu)
- 1 tablespoon roasted gram powder (hurigadale/putani powder)
- 2 tablespoon oil(enne)
How to Make Nargis Mandakki Step By Step
1.First of all add roasted gram or daliya (hurigadale or putani) into the blender (for dry grinding). Grind it until it becomes a fine powder. keep it aside.
2.Heat oil in a big pot or pan on medium-low flame.Once oil heats up add mustard seeds, jeera ,curry leaves, green chillies and then crushed garlic.
3.Fry until green chillies turn little brown and then turn off the stove.(Note:there should be no moisture in the green chillies or curry leaves and they should be crisp)
4.Add the turmeric powder, cinnamon powder salt and sugar, stir it well.
5.Finally add the puffed rice mix it well until mixture is well coated .
6.Lastly add roasted gram powder or daliya powder (putani powder) and mix well.
7.Nargis puffed rice or nargis mandakki is ready to eat. Serve with Tea/Coffee and Bhaji’s. Store in airtight container once it cools .Stays crisp for 2-3 weeks if handled well. Enjoy it as it is or top it with chopped onion, coriander leaves and Sev for that extra taste.
You may also like other Puffed Rice recipes
Nargis Mandakki |Davangere Special Puffed Rice Recipe Video
Nargis Mandakki |Davangere Special Puffed Rice Recipe Card
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Nargis Mandakki|Davangere Special Puffed Rice is a very popular mandakki recipe from the town davangere located in central part of Karnataka.
- 1/2 liter OR 2 cups puffed rice (puri or mandakki)
- 1/2 tsp mustard seeds (sasuve) (measuring cup used =1 cup = 250 ml)
- 1/2 tsp jeera seeds (jeerage)
- 1 stalk curry leaves (karibevu)
- 3-4 chopped green chillies(hasi menasinakayi)
- 3-4 crushed garlic (belulli)
- a pinch cinnamon powder(chakke pudi) (optional)
- 1/4 tsp turmeric powder (haldi/arishina)
- 1/2 tsp powdered sugar(sakkare pudi)
- Salt to taste(uppu)
- 1 tbsp roasted gram powder (hurigadale/putani powder)
- 2 tbsp oil(enne)
-
First of all add roasted gram or daliya (hurigadale or putani) into the blender (for dry grinding). Grind it until it becomes a fine powder. keep it aside.
-
Heat oil in a big pot or pan on medium-low flame.Once oil heats up add mustard seeds, jeera ,curry leaves, green chillies and then crushed garlic.
-
Fry until green chillies turn little brown and then turn off the stove.(Note:there should be no moisture in the green chillies or curry leaves and they should be crisp)
-
Add the turmeric powder, cinnamon powder, salt and sugar, stir it well.
-
Finally add the puffed rice mix it well until mixture is well coated and then add roasted gram powder or daliya powder (putani powder) and mix well.
-
Nargis puffed rice or nargis mandakki is ready to eat. Serve with Tea/Coffee and Bhaji’s.
-
Store in airtight container once it cools .Stays crisp for 2-3 weeks if handled well. Enjoy it as it is or top it with chopped onion,coriander leaves and Sev for that extra taste.
1.Puffed rice/Mandakki must be fresh and crisp for this. Incase it has turned a bit soggy, keep it in microwave and heat for 1 min. It will get crisp. Alternatively you can dry roast them in a wide kadai too separately for 1-2 minutes on low flame.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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