What is puffed rice

Depending on how one likes it, there are two types. Dry or Sukha bhel is more on the drier side with less chutneys, while Geela Bhel has more of chutneys and spices, though both of them are equally mouthwatering. A simple yet satiating snack is Sev murmura which is a little similar to bhel but only has puffed rice, sev and flavored with turmeric and chilli powder. This snack has a brilliant aroma and tempts anyone who comes near it.

It can also be roasted with sweet and sour seasonings, and made crunchier by adding fried cashews or groundnuts, sev etc. Energy - 33 calories Protein — 1 g Carbohydrate — As very easily understood by now that puffed rice is low calories and thus should rationally be added to a weight loss diet. Protein and fiber are equally important.

The ingredients should be a good source of these 2 key nutrients as well. Mixed Millet Bhel Puri A low fat and healthy snack with the goodness of millets and ragi. Prepare this mixed millet bhel puri at home with a generous squeeze of lime.

Recipe Ingredients: brown rice , peanuts , potatoes , onion , tomato , lemon juice , green chillies , sesame seeds , coriander leaves , Ragi , Pearl Millet , Puffed Rice.

Kebabs made with puffed rice and curd, stuffed with masala tossed peas. Recipe Ingredients: puffed rice , salt , green chillies , coriander leaves , vegetable oil , green peas , raw mango powder , yogurt , cumin seeds.

Bhel puri with bean sprouts. Recipe Ingredients: puffed rice , Tamarind , green chillies , Salt , Bean sprouts , Coriander leaves , sev , mint leaves.

Chocolate Clusters Crunchy chocolate droplets that melt in your mouth and please your soul. Recipe Ingredients: Chocolate , puffed rice , nuts , raisins , orange rind , cashew nuts , hazelnut. Though puffed rice is not really nutritionally rich, it is light on the stomach and low in calories. Edit this Article. We use cookies to make wikiHow great. By using our site, you agree to our cookie policy.

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Things You'll Need. Related Articles. Article Summary. Part 1. Rinse your choice of rice. Place 1 cup g of rice into a bowl and fill it with cold water. Use your hand to swirl it around and then pour the rice into a fine mesh strainer so the water drains.

Return the rice to the bowl and add fresh water. Keep rinsing until the water that's draining runs clear. This will remove excess starch from the rice so it doesn't clump or stick together as it cooks. Bring the water to a boil and add the rice with the salt. Heat the water over high until it boils. Then add 1 to 2 pinches of sea salt and the rinsed rice. Cook the rice until it's soft.

Put the lid on the pot and turn the burner down to low so the water bubbles very gently. Simmer the rice until it's tender and the grains are soft. Begin checking the rice after 18 minutes. The amount of time it takes will depend on the type of rice you're making. For example, wild rice will take 25 to 30 minutes to cook although short-grain rice will cook much faster. Spread the cooked rice on a baking sheet.

Get out a rimmed baking sheet and transfer the hot rice onto it. Use a spoon or spatula to spread the rice so it's in an even layer. Preheat the oven and put the baking sheet of rice into it once it's hot. Cook the rice at this low temperature for 2 hours to remove all of the moisture from the rice grains. Once the rice is dry, remove it from the oven and turn off the heat.

If you prefer a more hands-off method, spread the rice on a dehydrator tray. Place the rice in the dehydrator and dry the rice for at least 8 hours or overnight. You can also leave the rice here, if you want a puffed rice for cereal. There are two ways of making murmura. Let's check out both these easy methods: 1. Soak about 2 cups of rice in warm water and some salt for at least half an hour. The rice will fluff up. Now, strain the rice to remove the water. Then, spread the rice grains on a kitchen cloth and dry it out in the sun till it is completely dried.

Next, heat a pan, check if it's hot and add a bowl of cooking salt in it and cover with lid. Stir in intervals till the salt turns very hot and also turns brown in colour. Now pour the rice on the bed of salt and stir on high flame till the rice grains start popping and turn into puffed rice.