This murmura poha Chivda is a very common and popular snack in Maharasthra and Karnataka.It is a low fat snack and also is very easy to prepare at home.It is a monthly affair for me to prepare it.
Murmura/Puffed rice 250 gms
Thin Poha(Chivda poha) 250 gms
Groundnuts 250 gms
Roasted chana daal 250 gms
Green chillies 8-10 cut into 1” pieces
Curry leaves 1/2 cup
Thin Dry Coconut slices 1 cup
Turmeric powder 1 tsp
Fennel seeds/Saunf(optional) 2 tsp
Mustard seeds 2 tsp
Red chilli powder 1 tsp
Oil 1/2 cup
Salt to taste
Clean the murmura and keep them aside. Use fresh and crisp murmura for the recipe. Dry roast murmura and poha in a big kadai on low flame for 3-4 mins until it is crisp. Remove it to a wide dry bowl.
Clean and dry the curry leaves and green chilies on a kitchen napkin.
Heat oil in a big kadai and crackle mustard seeds .
Add slit green chillies and fry until they are crisp. Add curry leaves and fry for 10 seconds.
Add fried gram,roasted ground nuts,curry leaves and fry well for a couple of minutes. Add coconut to it and stir fry it for 10 seconds.
Now add turmeric powder,Salt and red chilli powder to it and mix well. Immediately switch off the flame.
Add to murmura and mix well until the masala coats the murmur.
let it cool down completely.
Store in an air-tight container.It stays good for 15-20 days and also up to a month.
You can serve the murmur as it is or top it with finely chopped onions and a dash of lemon juice.