DIET Puffed rice / Muttai Pori / Kurmura MIXTURE

 

 

 

DIET  Puffed rice /  Muttai Pori / Kurmura  MIXTURE

 

Puffed rice :  2 cups

Cashews : 5

Badham : 5

Peanuts : 10

Green Gram Bean /  Payaru :  Hand full

Bengal gram / Channa Dal /  kadalai paruppu :  Hand full

Salt to taste

Green Chilly : 1

Oil or Ghee : 1 tsp

Turmeric powder : 1 pinch

Hing powder : 2 pinches

Curry leaves : 6 leaves

Sugar : ½ tsp

 

          Soak Green gram bean and Bengal gram for  4 hours , separately.

Dry fry puffed rice till it becomes warm.  This is just to make it crispy.  Keep it aside.

Drain green gram bean and Bengal gram and remove excess water by patting with kitchen tissue .

In oil or ghee , Deep fry Green gram bean , Bengal gram separately till it is golden brown in colour.  

In oil or ghee ,  shallow fry ,  cashews, almonds, peanuts  and curry leaves and finally add finely chopped green chillies and fry till it becomes nicely fried.  Add   salt , turmeric , hing  and give a nice stir . 

Switch off and in the same pan add dry fried puffed rice, deep fried green gram bean ,  Bengal gram and sugar …

Mix everything nicely to get even coating of salt .    Pan will be hot even after removing it from flame and so the ingredients will get enough warmth to be crispy. 

 

 

Let it be as it is till it comes to room temperature.  Don’t close with the lid as it may accumulates steam inside the vessel and  the Puffed rice mixture will loose its crispiness . 

When it comes to room temperature …  Store it in air tight container. 

In this recipe , only green gram bean and Bengal gram are deep fried and so oil consumption is very less. 

A very healthy, tasty evening Snack is ready .

Puffed rice will fill your stomach but it is very less in calories and so can have as much quantity as you want without any guilty if you are in diet control .

 

You can very well prepare this yummy Snack for Diwali ,  the festival of light.  

·       Can also deep fry cashews , peanuts and almonds in ghee instead of shallow frying them.

·       Nicely fry curry leaves and green chilly till the moisture in it gets evaporated to keep the mixture crispy for a long time.

·       This mixture can be stored for 10 days minimum , if it stored properly in air tight container.

·       If you are preparing in large quantity , make sure to fluff up before every use to make sure the masala gets mixed up nicely.  Generally masala tends to remain at the bottom of the vessel.

 

HAVE  A  GOOD  DAY  !