Nargis Mandakki, also known as Davangere Special Puffed Rice, is a very popular spiced snack recipe from the town Davangere, located in the central part of Karnataka.
This recipe of Nargis mandakki is very nostalgic. It takes me back to my school and college days during my stay in Harihar, Karnataka, which is 14 kilometers from the city of Davangere, Karnataka.
Davanagere is popular for dishes like Davangere benne dosa , mirchi bajji, mandakki usli, pundisappu palya, khara mandakki, guladiki undi, and many more.
Every time we go to India for vacation, we pack at least 2-3 liters of this Nargis mandakki from my sister-in-law's father's restaurant along with some davangere special mixture (sev).
This masala mandakki recipe is easy to prepare at home with a few ingredients. Nargis Mandakki recipe was shared by my sister's mother-in-law, whose native is davangere, and I make it once a month and eat it as a snack with piping hot masala chai and pakoda.
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How to Make Nargis Mandakki
Firstly, add ¼ cup of roasted gram or daliya (hurigadale or putani) into the blender (for dry grinding). Grind it to a fine powder. Keep it aside.
Heat 2 tablespoons oil in a big pan on medium-low flame. Once the oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon jeera, and let them splutter.
Then add 1 stalk of curry leaves, 3-4 green chilies, and then 3-4 cloves of crushed garlic.
Fry until green chilies turn a little brown, and then turn off the stove.
(Note: There should be no moisture in the green chilies or curry leaves, and they should be crisp).
Add ¼ teaspoon turmeric powder, salt to taste, and ½ teaspoon sugar, and stir well.
Finally, add 2 cups of puffed rice, and mix it well until it is well coated.
Lastly, add 1 tablespoon roasted gram powder (putani powder) and mix well.
Davangere special nargis puffed rice is ready to eat. Serve with tea or coffee and bhaji’s.
Serving Suggestions
Enjoy spiced puffed rice as it is, or top it with sev, chopped onion, coriander leaves, for that extra taste, along with masala tea and onion pakoda or aloo bajji.
Storage Suggestions
Store in an airtight container once the mixture has cooled. Stays crisp for 2-3 weeks if stored well.
More Snack Recipes
Nargis Mandakki (Davangere Special Puffed Rice)
Ingredients
- 2 cups puffed rice (puri or mandakki)
- ½ teaspoon mustard seeds (sasuve)
- ½ teaspoon jeera seeds (jeerage)
- 1 stalk curry leaves (karibevu)
- 3-4 green chillies (hasi menasinakayi) chopped
- 3-4 cloves crushed garlic (belulli)
- ¼ teaspoon turmeric powder (haldi/arishina)
- ½ teaspoon powdered sugar (sakkare pudi)
- salt (uppu) to taste
- 1 tablespoon roasted gram powder (hurigadale/putani powder)
- 2 tablespoons oil (enne)
Instructions
- Firstly, add roasted gram or daliya (hurigadale or putani) into the blender (for dry grinding).Grind it to a fine powder. Keep it aside.
- Heat oil in a big pan on medium-low flame. Once the oil is hot, add mustard seeds, jeera, and let them splutter.Then add curry leaves, green chilies, and then crushed garlic.
- Fry until green chilies turn little brown, and then turn off the stove.(Note: There should be no moisture in the green chilies or curry leaves, and they should be crisp).
- Add the turmeric powder, salt, and sugar, and stir it well.
- Finally, add the puffed rice, and mix it well until it is well coated.
- Lastly, add roasted gram powder or daliya powder (putani powder) and mix well.
- Davangere special nargis puffed rice or nargis mandakki is ready to eat. Serve with Tea/Coffee and Bhaji’s.
Notes
Nutrition
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Anonymous
nice