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Murmura Chivda, also called Kurmura Chivda or Puffed Rice Mixture, is a popular Indian dry snack made especially during festivals like Diwali. Unlike heavy fried snacks, it’s light, crisp, and made with minimal oil, making it a healthier alternative.
The base is roasted puffed rice, flavored with a tempering of mustard seeds, green chilies, curry leaves, turmeric, and hing. To make it more exciting, crunchy peanuts, roasted chana dal, cashews, and sometimes raisins are added. A hint of sugar balances the spiciness, while curry leaves infuse a classic South Indian touch.
It’s versatile — you can adjust the spice levels, add sev, boondi, or roasted cornflakes for extra crunch. Stored in an airtight container, it stays crisp for weeks, making it a perfect travel or office snack.
Roast Murmura
Dry roast puffed rice in a large pan on medium heat for 4–5 minutes until crisp. Remove and set aside.
Make Tempering
Heat oil in the same pan. Add mustard seeds, curry leaves, and green chilies. Let them splutter.
Add Nuts & Spices
Add peanuts and roast till golden. Add chana dal and cashews, sauté for 2 minutes. Stir in turmeric, hing, and chili powder. Mix well.
Combine
Add roasted puffed rice. Toss gently until evenly coated with spices. Add raisins and sugar, mix well.
Serve
Serve it with chai
Always roast puffed rice before mixing — removes raw smell and keeps it crisp.
Add sugar only at the end for a balanced sweet-spicy taste.
If you like tang, sprinkle amchur or chaat masala.
Can be stored up to 2–3 weeks in a sealed jar.
For a festive touch, mix in sev or fried poha.
Yes. Dry roast nuts and use a light spray of oil for tempering.
No, it’s mildly spiced, but you can adjust chili to taste.
Yes, but always roast it lightly to restore crispness.
Yes. It’s low in calories, light, and filling — great for guilt-free snacking.
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