Nargis Mandakki |Davangere Special Puffed Rice

Nargis Mandakki |Davangere Special Puffed Rice is a very popular mandakki recipe from the town davangere located in central part of Karnataka.

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Nargis Mandakki |Davangere Special Puffed Rice

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Nargis Mandakki|Davangere Special Puffed Rice is a very popular mandakki recipe from the town davangere located in central part of Karnataka.

Course: Snack

Cuisine: davangere special, south indian

Keyword: nargis mandakki

Servings: 2

Author: bhavana

Ingredients

• measuring cup used 1 cup = 250 ml
• 1/2 liter OR 2 cups puffed rice (puri or mandakki)
• 1/2 tsp mustard seeds (sasuve)
• 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 sugar (sakkare)
• Salt to taste(uppu)
• 1 tbsp roasted gram (hurigadale/putani powder)
• 2 tbsp oil(enne)

Instructions

1. First of all add roasted gram or daliya (hurigadale or putani powder) into the blender (for dry grinding). Grind it until it becomes a fine powder. Put it aside.
2. Heat oil in a big pot or pan on medium-low flame.
3. Once oil heats up add mustard seeds,curry leaves,green chillies and then crushed garlic.
4. Fry until green chillies turn little brown, then turn off the stove.(Note:there should be no moisture in the green chillies or curry leaves)
5. Add the cinnamon powder,turmeric powder, salt and sugar, stir it well.
6. Finally add the puffed rice mix it and 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.
8. 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.

Recipe Video

Recipe Notes

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.

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