Murmura Chivda Recipe (With Millets)
Murmura chivda is a simple and easy snack made with puffed rice, millets, nust ad seeds. Serve as a snack with chai or turn into bhel.
Equipment
- wide heavy bottomed skillet or kadai
Ingredients
- 2 tablespoon Cooking Oil I use avocado oil , divided
- 2 tablespoon ghee divided (substitute with oil for vegan version)
- 1.5 cup plain puffed rice
- ¾ cup puffed millets
- 1.25 teaspoon salt adjust quantity to taste
Nuts,Dried fruit & Seeds
- ⅓ up raw peanuts
- 20 raw almonds
- 20 raw cashew nuts
- 2 tablespoon raw pumpkin seeds
- 2 tablespoon raisins
- 2 tablespoon edamame seeds I use pre roasted
Spices
- 2-3 dried Kashmiri red chilies Broken into pieces
- 10-12 curry leaves
- ½ teaspoon turmeric powder
- ¾ teaspoon red chili powder (medium hot) I use degi mirch, adjust quantity to taste
- ½ teaspoon Chaat masala powder adjust quantity to taste
- ½ teaspoon ground black pepper adjust quantity to taste
- ½ teaspoon Kala namak
Instructions
- In a wide skillet (I use 14 inch) or a large kadai, heat up 1 tablespoon of oil and ½ tablespoon ghee on low flame.
- Add the raw peanuts to the skillet and while stirring continuously, roast the peanuts for 2-3 minutes until they appear toasty. Take care that they don't burn.
- Add the almonds, cashews, pumpkin seeds, and raisins and continue cooking on low heat. Stir and roast for 1-2 minutes until the cashews and almonds turn lightly golden and the raisins begin to swell. Quickly transfer the nuts and seeds to a plate, where they will continue to toast from the residual heat.
- Add remaining oil & ghee to the pan and heat up on low flame. Temper with dried chilies and curry leaves. Fry for 10-12 seconds to crisp up the curry leaves.
- Next, add red chili powder and turmeric powder to the oil, and fry for 3-5 seconds, taking care not to burn the spices.
- Add the puffed rice and puffed millets along with salt. Toss using a spatula to coat in spices and salt until you see that the murmura & millets are dyed yellowish. Continue roasting on low heat, stirring constantly for 5-8 minutes, until the puffed rice is crispy. You will hear a "crisp & toasty" sound as you stir it.
- Finally, tip in the toasted nuts, roasted edamame seeds (if using), chaat masala powder, and black pepper. You can also add some sugar at this stage if you wish.Switch off the flame.
- Let the chivda cool down completely and store in air tight container. It stays fresh for almost a month. Always use a dry spoon to serve it.
Video
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