|Puffed rice||250 Gram|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Onions||1 Medium, cut into strips|
|Channa||2 Tablespoon, roasted|
|Garam masala powder||3 Pinch|
|Lime juice||3 Tablespoon|
|Turmeric powder||1 Teaspoon|
|Cilantro||1 Teaspoon, garnish|
Fill water in a deep vessel & soak murmura/puffed rice in it. The puffed rice due to its light weight will float to the surface, keep pushing it to the bottom with your palms. After 5 minutes, take the puffed rice into your palms, squeeze the excess water & put them in a dry container. Repeat process with the remaining murmura.
Heat 5 tbs oil in a wok, Add mustard seeds & allow them to splutter. Add cumin seeds, onions, green chillies, curry leaves, boiled groundnuts (boil groundnuts separately in microwave for 2 minutes), turmeric powder & mix well. Fry until onions turn light brown.
Add puffed rice. Add dhaniya powder, garam masala powder, salt & chilly powder. Mix well & cover with lid.
Remove lid, add roasted channa dal powder. Squeeze juice of lime.
Garnish with cilantro.