The December of 1901, botanist Alexander Pierce Anderson created puffed rice /murmura/pori while experimenting with starch crystals in his laboratory. Known as ‘laja” in Sanskrit our ancient texts mention the use and consumption of this processed grain. Consumption of “madhulaja” (puffed rice and honey) was prevalent in the Vedic period and “laja homam” was a ceremony mentioned during the wedding of Shiva and Parvathi which is
still customary in South Indian weddings. Thus puffed rice is an ancient food ingredient in the Indian context.
A common street food ingredient, this is made by the processing -sand roasting/salt roasting of parboiled rice. Rice puff has a long shelf life with just 33 kilocalories per standard cup and a high Glycaemic Index of 70, this anytime snack is an instant energy booster.
A word of caution to the Diabetics- Consume it in restricted amounts because its high GI can cause postprandial hyperglycemia similar to a sugar rush. Try to combine small quantities of puffed rice (about less than a cup) with sprouts, salad vegetables, roasted nuts, and pulses to balance the sudden blood sugar spike.
Masala Puffed Rice Recipe:
Ingredients for Masala Puffed Rice:
- Puffed rice 2 cups
- Peanuts roasted ½ cup
- Toasted Bengal gram dal ½ cup
- Coconut oil 2 tbsp
- Mustard seeds 1 tsp
- Cumin 1 tsp
- Asafoetida ½ tsp
- Curry leaves few
- Green chilli 4 finely chopped
- Chilly powder 1 tsp
- Turmeric powder 1 tsp
- Salt as required (only a sprinkle)
Preparation Method:
- Heat oil in a heavy-bottomed pan.
- Splutter mustard, cumin. Add asafoetida. Add in the chopped chillies and curry leaves. Fry till crisp.
- Switch off the flame. Add the spice powders.
- Sauté well in oil. Add the roasted nuts and puffed rice and give a good mix. Store in an airtight jar.
Masala Puffed Rice is Ready 🙂
