Special Masala Murmura Chivda in 30 Minutes
Murmura Chivda or puffed rice namkeen is a simple and easy dry puffed rice namkeen recipe made with puffed rice, peanuts, corn flakes (poha), sev, and common spices.
Every family has its own twist and unique recipe to make it delicious and tempting. I have shared a simple and quick recipe with a handful of ingredients, in which I prepared a special masala and added green chilies, curry leaves, and papad in this namkeen to make it a flavor-packed and well-seasoned murmura chivda.
This murmura chivda is a quick snack recipe ready to enjoy in just 30 minutes. It is a healthy snack that is perfect to relish with tea or as an evening snack. It is light to eat and oil-free, making it an excellent snack option for everyone.
Murmura offers several nutritional benefits. As it is low in calories and fat, it acts perfectly as a guilt-free snack option for those looking to maintain a balanced diet. Additionally, murmura is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It is also a good source of carbohydrates and provides a quick energy boost, making it an ideal choice for athletes or anyone looking for a quick pick-me-up.
The best features of this murmura chivda are:-
- Simple and easy to make
- Quick and comes together in 30 minutes
- Oil-free and light snack
- Delicious and addictive
- Healthy, vegan and gluten-free
- Long shelf life at room temperature
- An excellent time pass snack while traveling
- A healthy snack to relish with evening tea
- Perfect savory for all age groups
The shelf life of this murmura chivda is long. Store it in an air-tight container to enjoy for a month. However, this murmura chivda, or spicy puffed rice snack, is so tempting that it may not last a month and will be over in just a few days.
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Table of Contents
Recipe Video
Recipe Card
Special Masala Murmura Chivda in 30 Minutes
Ingredients
Chivda Preparation
- 100 grams Puffed Rice
- ½ cup Corn Poha
- 2 tbsp Oil
- ½ tsp Mustard Seeds
- 2 to 3 Green Chilies
- 7 to 8 Curry Leaves
- ⅛ tsp Asafoetida
- ½ cup Peanuts
- ⅛ tsp Turmeric Powder
- 1½ tsp White Sesame Seeds
- ¾ cup Besan Sev
- ½ cup Masala Boondi
- 2 Papad
- ½ cup Roasted Chana
- Salt as per taste
Masala Preparation
- ⅛ tsp Turmeric Powder
- ¼ tsp Coriander Cumin Powder
- ⅛ tsp Asafoetida
- 1 tsp Red Chilli Powder
- ¼ tsp Black Salt
- ¼ tsp Chaat Masala
- ¼ tsp Mango Powder
- 1 tsp Sugar
- ¼ tsp Fennel Seeds
Masala Boondi
- ½ cup Gram Flour
- ⅛ tsp Turmeric Powder
- ⅛ tsp Asafoetida
- ½ tsp Red Chilli Powder
- ½ tsp Oil
- Pinch Baking Soda
- Salt as per taste
Instructions
- Add 1 tsp of red chili powder, ⅛ of turmeric powder, ¼ tsp of coriander cumin powder, ⅛ of asafoetida, ¼ tsp of black salt, ¼ tsp of chaat masala, ¼ tsp of mango powder, ¼ tsp of fennel seeds and 1 tsp of sugar in a grinding jar.
- Blend into a smooth powder and keep it aside.
- Add ½ cup of gram flour, ⅛ of asafoetida, ⅛ of turmeric powder, ½ tsp of red chili powder, salt as per taste, a pinch of baking soda, and ½ tsp of oil in a mixing bowl. Tip* – Add red color for colored boondi.
- Mix well. Add water in batches and prepare a medium consistency batter using a whisk. Tip* – If the gram flour batter is watery, the boondi will not form round. If the batter is thick, it will not flow down from the mould.
- The batter is perfect for frying, if it drops down slowly drop by drop.
- Directly into medium hot oil, take small holes perforated spoon or a boondi mould and pour prepared besan batter.
- Fry for 2 to 3 minutes.
- Drain and transfer the boondi into a bowl and keep it aside.
- Add ½ cup of peanuts in a big strainer. Fry the peanuts on a medium flame until golden. Transfer it into mixing bowl and keep aside.
- Add one piece of corn poha into the oil. If it floats up quickly, the oil is hot to fry the corn poha.
- Add some corn poha in a hot oil and fry them till crispy.
- Drain and transfer it into mixing bowl. Fry the remaining corn poha and keep it aside.
- Add 2 to 3 chopped green chilies in a strainer and fry in medium hot oil until golden.
- Drain and transfer it into mixing bowl. Keep it aside.
- Fry two papad on a medium hot oil and keep aside.
- Heat 2 tbsp of oil in a pan. Add ½ tsp of mustard seeds and as the seeds crackle, add ⅛ tsp of asafoetida, ⅛ tsp of turmeric powder, 7 to 8 curry leaves, 1½ tsp of white sesame seeds and saute' for a minute.
- Add 100 grams of puffed rice and roast on a low flame until crispy.
- Add 2 to 3 tbsp prepared special masala, little salt and mix all the ingredients.Tip*- Be careful on salt. Add salt only for the puffed rice.
- All the ingredients have combined well and the puffed rice is crispy.
- Transfer the roasted puffed rice into a large mixing bowl.
- Add 1 to 2 tbsp of special masala in a bowl of peanuts and fried poha kept aside. Mix all the ingredients well.
- Add them to the roasted puffed rice bowl.
- Crush fried papad and add them into the roasted puffed rice bowl.
- Add ½ cup of roasted chana and ½ cup of fried boondi. Mix all the ingredients until well combined.
- Add ¾ cup of besan sev and mix all the ingredients well.Tip* – Red chili powder and salt can be adjusted as per taste.
- Oil free delicious and tempting chivda is ready to serve. Tip*- The full prepared special masala is used in this chivda.
- Store in an air tight container and enjoy any time with a chai.
How to Make Murmura Chivda at Home Step by Step Photos
- Add 1 tsp of red chili powder, ⅛ of turmeric powder, ¼ tsp of coriander cumin powder, ⅛ of asafoetida, ¼ tsp of black salt, ¼ tsp of chaat masala, ¼ tsp of mango powder, ¼ tsp of fennel seeds and 1 tsp of sugar in a grinding jar.
- Blend into a smooth powder and keep it aside.
- Add ½ cup of gram flour, ⅛ of asafoetida, ⅛ of turmeric powder, ½ tsp of red chili powder, salt as per taste, a pinch of baking soda, and ½ tsp of oil in a mixing bowl. Tip* – Add red color for colored boondi.
- Mix well. Add water in batches and prepare a medium consistency batter using a whisk.Tip* – If the gram flour batter is watery, the boondi will not form round. If the batter is thick, it will not flow down from the mould.
- The batter is perfect for frying, if it drops down slowly drop by drop.
- Directly into medium hot oil, take small holes perforated spoon or a boondi mould and pour prepared besan batter.
- Fry for 2 to 3 minutes.
- Drain and transfer the boondi into a bowl and keep it aside.
- Add ½ cup of peanuts in a big strainer. Fry the peanuts on a medium flame until golden. Transfer it into mixing bowl and keep aside.
- Add one piece of corn poha into the oil. If it floats up quickly, the oil is hot to fry the corn poha.
- Add some corn poha in a hot oil and fry them till crispy.
- Drain and transfer it into mixing bowl. Fry the remaining corn poha and keep it aside.
- Add 2 to 3 chopped green chilies in a strainer and fry in medium hot oil until golden.
- Drain and transfer it into mixing bowl. Keep it aside.
- Fry two papad on a medium hot oil and keep aside.
- Heat 2 tbsp of oil in a pan. Add ½ tsp of mustard seeds and as the seeds crackle, add ⅛ tsp of asafoetida, ⅛ tsp of turmeric powder, 7 to 8 curry leaves, 1½ tsp of white sesame seeds and saute’ for a minute.
- Add 100 grams of puffed rice and roast on a low flame until crispy.
- Add 2 to 3 tbsp prepared special masala, little salt and mix all the ingredients. Tip*- Be careful on salt. Add salt only for the puffed rice.
- All the ingredients have combined well and the puffed rice is crispy.
- Transfer the roasted puffed rice into a large mixing bowl.
- Add 1 to 2 tbsp of special masala in a bowl of peanuts and fried poha kept aside.Mix all the ingredients well.
- Add them to the roasted puffed rice bowl.
- Crush fried papad and add them into the roasted puffed rice bowl.
- Add ½ cup of roasted chana and ½ cup of fried boondi. Mix all the ingredients until well combined.
- Add ¾ cup of besan sev and mix all the ingredients well.Tip* – Red chili powder and salt can be adjusted as per taste.
- Oil free delicious and tempting chivda is ready to serve.Tip*- The full prepared special masala is used in this chivda.
- Store in an air tight container and enjoy any time with a chai.
FAQs
What is murmura chivda?
Murmura Chivda or puffed rice namkeen is a simple and easy dry puffed rice namkeen recipe made with puffed rice, peanuts, corn flakes (poha), sev, and common spices.
Is murmura chivda healthy to eat?
It is a healthy snack that is perfect to relish with tea or as an evening snack. It is light to eat and oil-free, making it an excellent snack option for everyone. Murmura offers several nutritional benefits. As it is low in calories and fat, it acts perfectly as a guilt-free snack option for those looking to maintain a balanced diet. Additionally, murmura is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It is also a good source of carbohydrates and provides a quick energy boost, making it an ideal choice for athletes or anyone looking for a quick pick-me-up.
What are the ingredients to make murmura chivda?
Murmura Chivda is a puffed rice namkeen recipe made with puffed rice, peanuts, corn flakes (poha), sev, and common spices.
Can we eat murmura chivda in weight loss?
Murmura Chivda or puffed rice, namkeen is a simple and easy dry puffed rice namkeen recipe made with puffed rice, peanuts, corn flakes (poha), sev, and common spices. It is a healthy snack that is perfect to relish with tea or as an evening snack. It is light to eat and oil-free, making it an excellent snack option for everyone. Murmura offers several nutritional benefits. You can add roasted peanuts and toasted cornflakes instead of fried.
Conclusion
Murmura Chivda recipe is a simple, easy, quick, and healthy snack that is perfect to enjoy with tea or as an evening snack. The best part is that this chivda is oil-free, making it very light to eat. I have also prepared a special masala for this namkeen and added green chilies, curry leaves, and papad to make it a flavor-packed and well-seasoned snack. If you are on a weight loss plan, you can replace fried ingredients with roasted peanuts and toasted cornflakes. Feel free to skip any ingredient that doesn’t suit your taste or preference without compromising the taste. If you try out this recipe and like it, please rank us and leave a comment to help us improve.