Masala Puffed Rice: A spicy north Karnataka street food recipe made with puffed rice or murmura Rice puff is known by several names, but it is most commonly associated with kannada recipes such as bhelpuri, churumuri, and mandakki.
Girmit recipe, also known as mandakki, is a popular roadside street food in north Karnataka and south Maharashtra. It is primarily made from a spicy chutney or gojju made from onions and tamarind/tomatoes.
Churumuri is a puffed rice snack that is also a popular street food in Karnataka, a southern Indian state. The dish is both vegan and gluten-free.
Churumuri is prepared in a variety of ways across Karnataka, with variations depending on region. Puffed rice is also known as mandakki in Kannada.
This girmit recipe brings back memories of my schooldays in Hubli, Karnataka, during my brief stay. I’m not a big fan of spicy food in general, but this recipe piqued my interest. Maybe it’s just because it’s puffed rice, or maybe it’s because it’s a street food. My father used to limit me to 3-4 spoons of it back then because he was concerned about the spice level. North Karnataka cuisine is almost synonymous with the additional spice it provides. You can generally feel the same heat with this recipe as well, and I recommend being extremely cautious when serving this recipe to children.
While there are no difficult steps in this masala puffed rice recipe, I’d like to highlight a few tips and recommendations. To begin, adjust the spiciness by increasing or decreasing the amount of masala curry used while preparing girmit. Also, don’t overmix or the churumuri will become soggy and taste bad. Finally, make the masala curry in bulk so that it can be stored in the refrigerator and used as needed.
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Masala Puffed Rice Recipe Card:
Masala Puffed Rice
Girmit masala / curry:
- 4 tsp oil
- 1 tsp mustard / rai / sasuve
- 1/2 tsp jeera / cumin / jeerige
- few curry leaves
- 1 onion (finely chopped)
- 2 green chilli (finely chopped)
- 1/2 tsp turmeric / haldi / asrshina
- 1/2 tsp salt
- 1 tsp putani powder / roasted gram powder
- 1/2 cup tamarind extract
- 1/2 tsp jaggery / gud / bella
To be served:
- 2 cups churumuri / mandakki / puffed rice
- 2 tbsp onions (finely chopped)
- 3 tsp putani powder / roasted gram powder
- 2 tbsp tomato (finely chopped)
- 2 tsp coriander leaves (finely chopped)
- handful of sev / mixture
Step-by-step instructions for making masala puffed rice:
- First, heat 4 tsp oil in a large kadai and add 1 tsp mustard, 1/2 tsp jeera, and a few curry leaves. Allow for sputtering.
- Add 1 finely chopped onion and 2 green chilies. Cook thoroughly.
- Also add 1/2 teaspoon turmeric and 1/2 teaspoon salt Cook for 1 minute.
- In addition, add 1/2 cup tamarind extract and 1/2 teaspoon jaggery.
- Boil for 3 minutes, or until the mixture thickens.
- Cook until the oil separates from the sides of the pan.
- Now stir in 1 teaspoon putani powder.
- Girmit masala / curry is finished. Allow to cool completely before preparing the girmit, or store in an airtight container and use as needed.
- Add 2 cups churumuri to a large mixing bowl.
- Add in 1/4 cup girmit masala / curry, prepared
- Also add 2 tbsp onions, 2 tbsp tomato, and 3 tsp putani powder
- Do not overmix or the churumuri / puffed rice will become soggy.
- Finally, garnish the north karnataka style girmit recipe with a few coriander leaves and a handful of sev/mixture.
- First, adjust the green chilli to your desired level of heat.
- Also, just before serving, prepare the girmit. You can, however, prepare the masala ahead of time and store it.
- To enhance the flavour, serve fried green chilli alongside spicy girmit.
- Finally, spicy north Karnataka style girmit recipe tastes great.
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