Murmura chivda

Murmura Chivda (Puffed Rice Mixture)

Recipe by Maya Akhil

3 Serves
20 mins
Mildly Spicy

Murmura Chivda is a relatively easy and quick snack to put together and not to mention, addictive. Dried coconut, either grated or thin silvers is an essential ingredient along with dalia (roasted chickpeas) and roasted peanuts.


Heat 1 tbsp oil at medium heat. Fry peanuts for a few minutes and remove to a paper towel. Next fry cashews and roasted gram until lightly golden and crisp. Remove to a paper towel.
Add 1 – 1.5 tbsp oil in the same pan. Fry curry leaves until crisp. Move the fried curry leaves to the side and bring down the heat to low. Add turmeric powder, kashmiri chilly powder, garlic powder and powdered salt.
Mix well and immediately add the murmura. Stir at low heat for 3-4 minutes until crisp. Switch off. Store in an air-tight container when it reaches room temperature. It will keep well for a week at room temperature.


3 – 3.5 cups
3 tbsp
1/2 cup
4 tbsp
3 tbsp
1 sprig
1/2 tbsp
3/4 tbsp
1 pinch (optional)
1 pinch
1/4 – 1/2 tbsp or as required to taste
3 tbsp (optional)

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