Nargis Mandakki |Davangere Special Puffed Rice is a very popular spiced mandakki recipe from the town davangere located in the 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 masala mandakki recipe is easy to prepare at home with few ingredients. Nargis Mandakki 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 it as a snack with piping hot masala chai and bajji.
You may also like other Puffed Rice recipes like Mandakki Usali, Masala Puffed Rice, Girmit, Tomato slice chaat
Ingredients:
- puffed rice (puri or mandakki)
- mustard seeds (sasuve)
- jeera seeds (jeerage)
- curry leaves (karibevu)
- green chillies(hasi menasinakayi)
- crushed garlic (belulli)
- cinnamon powder(chakke pudi) (optional)
- turmeric powder (haldi/arishina)
- powdered sugar (sakkare pudi)
- Salt to taste(uppu)
- roasted gram powder (hurigadale/putani powder)
- oil(enne)
How to make Nargis Mandakki
1. First of all add roasted gram or daliya (hurigadale or putani) into the blender (for dry grinding).
Grind it to a fine powder. Keep it aside.
2. Heat oil in a big pan on medium-low flame. Once oil is hot, add mustard seeds, jeera, curry leaves, green chilies and then crushed garlic.
3. 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).
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. Davangere special nargis puffed rice or nargis mandakki is ready to eat. Serve with Tea/Coffee and Bhaji’s.
Store in an airtight container once it cools. Stays crisp for 2-3 weeks if handled well. Enjoy spiced puffed rice as it is or top it with chopped onion, coriander leaves, and Sev for that extra taste.
Checkout other Snack Recipes
- Airfryer Corn Pakoda/Fritters
- Airfryer Paneer Popcorn
- Mexican Style Golgappa
- Vegetable Rice Cutlet
- Sweet Corn Bhel
Nargis Mandakki Recipe Video
Nargis Mandakki (Davangere Special Puffed Rice)
Ingredients
- ½ liter OR 2 cups puffed rice (puri or mandakki)
- ½ teaspoon mustard seeds (sasuve) (measuring cup used =1 cup = 250 ml)
- ½ teaspoon jeera seeds (jeerage)
- 1 stalk curry leaves (karibevu)
- 3-4 chopped green chillies(hasi menasinakayi)
- 3-4 crushed garlic (belulli)
- small pinch of cinnamon powder(chakke pudi) (optional)
- ¼ teaspoon turmeric powder (haldi/arishina)
- ½ teaspoon powdered sugar(sakkare pudi)
- Salt to taste(uppu)
- 1 tablespoon roasted gram powder (hurigadale/putani powder)
- 2 tablespoon oil(enne)
Instructions
- 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.
Notes
Nutrition
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Anonymous says
nice