Murmura Chivda Recipe

Ever find yourself craving a snack that’s equal parts spicy and crunchy? Let me introduce you to my go-to homemade murmura chivda—it’s the perfect companion for those lazy afternoons when all you need is a cozy spot and a cup of tea.

The crunch of Murmura Chivda is something to savor. Here is a snack that takes the most basic of ingredients—puffed rice, peanuts, and roasted chana dal—and turns them into something far more delicious and complex.

The aroma of mustard and cumin seeds; a hint of turmeric; the amount of chili powder that suits your palate; and the crispness of curry leaves help transform this from a nutritious, slightly spicy, and barely-there snack into a munch with far more flavor and presence.

Murmura Chivda Recipe Ingredients

• Murmura (Puffed Rice): Light and crisp, low in calories and fat, provides carbohydrates.
• Peanuts: Rich in protein and healthy fats, adds crunch and flavor.
• Roasted Chana Dal: High in protein and fiber, enhances texture.
• Mustard Seeds: Adds a hint of spiciness and aids in digestion.
• Cumin Seeds: Aromatic spice, aids in digestion and boosts flavor.
• Turmeric Powder: Provides vibrant color and anti-inflammatory benefits.
• Red Chili Powder: Adds a spicy kick and improves metabolism.
• Coconut Slices: Optional, offers healthy fats and a mild sweetness.

Murmura Chivda Recipe Ingredient Quantities

• 4 cups murmura (puffed rice)
• 1/4 cup peanuts
• 2 tablespoons roasted chana dal (dalia)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 10-12 curry leaves
• 2-3 green chilies, chopped
• 1 tablespoon sugar
• Salt, to taste
• 1/4 cup coconut slices (optional)
• 1/4 cup cashew nuts (optional)

How to Make this Murmura Chivda Recipe

1. In a big saucepan, medium temperature, put the oil; when it is hot, throw in the mustard seeds, and when they have finished spluttering, proceed with the next ingredient.

2. Add cumin seeds, curry leaves, and chopped green chilies. Sauté until the green chilies are a little crisp.

3. Add peanuts and cashew nuts (if using). Fry them until they are golden brown.

4. Add the roasted chana dal and coconut slices (if using) to the pan. Stir well and cook for an additional minute.

5. Lower the heat and add turmeric powder, red chili powder, and sugar. Mix well.

6. Put the murmura (puffed rice) in the pan. Stir it well so that the spice mixture coats it uniformly.

7. Season to taste with salt and keep stirring until the murmura is warm and the flavors are uniformly distributed.

8. Take the pan off the heat and make sure the chivda is completely cool before serving. That helps retain its crispness.

9. When it has cooled, keep the murmura chivda in a container that seals tightly to preserve its fresh taste and texture.

10. Accompany it with tea for a crunchy snack or savor it solo.

Murmura Chivda Recipe Equipment Needed

1. Large saucepan
2. Wooden spoon or spatula
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Airtight container

FAQ

• Q: Can I make Murmura Chivda in advance?Yes, you can prepare it in advance and keep it stored in an airtight container for as long as a week. It holds up well.
• Q: Are there any substitutions for murmura?A: This recipe is all about the murmura. But if you want to try something fun, you could substitute puffed quinoa or amaranth for a twist on the classic. Puffed quinoa and amaranth have the same texture as murmura, making them great surrogates.
• Q: Can I make it without peanuts and cashews?A: You can certainly skip peanuts and cashews or substitute them with different nuts or seeds—as in my wife’s case—like almonds or sunflower seeds.
• Q: Is it necessary to use coconut slices?Coconut slices are not required, but they contribute a wonderful consistency and taste to the dish.
• Q: How do I make the chivda spicy?A: Boost the number of green chilies and red chili powder to suit your spiciness liking.
• Q: Can I use a different type of oil?A: Yes, any neutral oil can be used, such as vegetable, sunflower, or canola oil.
• Q: How can I make the chivda healthier?A: To cut back on the oil, try this: reduce the amount you use by half; roast without oil; or add an assortment of nuts and seeds for flavor, crunch, and extra nutrients.

Murmura Chivda Recipe Substitutions and Variations

Use almonds or sunflower seeds instead of peanuts.
If roasted chana dal is not available, split yellow moong dal can be used.
You can use ghee or coconut oil instead of the oil for a distinct flavor.
Replace mustard seeds with nigella seeds for a unique taste.
Substituting for coconut slices, go with raisins for a sweet contrast.

Pro Tips

1. Use Fresh Puffed Rice: Ensure that the puffed rice (murmura) is fresh and crisp. Stale puffed rice can make the chivda soggy. If the murmura seems a bit soft, you can dry roast it separately on low heat for a few minutes to restore its crunch before using it.