As winter kicks in, your heart craves for some yummy snack for those chilly evenings. A hot cup of tea with a few snacky accompaniments is my description of a cold lazy evening. But not everyday will you have the time and energy to make an elaborate and fancy snack.

So here is a recipe for a simple snack which can be made in bulk and stored in an air tight container. And it is absolutely healthy and light !

Read along to know the details:

INGREDIENTS:

Puffed Rice: 1 big pack (300g/10 OZ) (*I prefer using the UDUPI brand of Mysore Murmura. I have tried the other kinds but was not satisfied with the result.)

Fried Channa Dal & Sugar powder – 3 tbsp

For Tempering:

Oil – Olive oil or any other cooking oil – 3 to 4 tbsp

Mustard seeds – 2 tbsp

Urad dal – 1 tbsp

Green chillies – 10 to 12 – chopped finely

Garlic – 1 to 2 cloves – chopped finely

Curry leaves – 10 to 12 – chopped finely

Peanuts – handful

Fried channa dal – handful (optional)

Turmeric powder – 1 tsp

Asofoetida powder – ½ tsp

Salt – as per taste

METHOD:

In a mixer / blender – powder the channa dal and sugar finely. 1:2 ratio of sugar and channa dal. I make the powder and store it in an air tight container.

In a wide bottomed pan, heat the oil . Add mustard seeds and Urad dal. Allow it to splutter.

Then add the peanuts and fried channa dal. Roast them well.

Now add the chopped green chillies, garlic and curry leaves.

Fry them well before adding turmeric powder, asofoetida powder and salt.

Sauté for 2-3 mins and turn off the heat.

In a big mixing bowl, add this tempering and the puffed rice. Mix well until the puffed rice is coated with the turmeric and other masala.

After mixing, check for salt and add more if needed.

At the end, add 2 to 3 tbsp of the fried channa dal and sugar mix.

Gently mix.

Store it in a air tight container after it cools down.

You can serve it as it is or you can add tomatoes/onions to enhance the taste.

Notes:

* You can use this mixture for making bhel puri / tomato slice chaat

* Mix the puffed rice to the tempering when its hot, so if the murmura has lost its crispiness. Mixing it with the hot tempering will make the murmura crispy.