Oggarane kadalepuri(puffed rice). Kadalepuri Vaggarane - Puffed Rice Masala. Method: Take Kadalepuri in a big vessel. Heat Oil in a thick bottomed pan and add Mustard seeds and when they splutter add Turmeric powder, Groundnuts and Garlic.

The best combination you see this dish is. Puffed rice are nothing but rice puffs which are mostly eaten in India and neighboring countries as a snack. There are a lot of Indian street foods made with puffed rice like bhel puri, jhal muri, churumuri and this mandakkai oggarane. You can have Oggarane kadalepuri(puffed rice) using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Oggarane kadalepuri(puffed rice)

1. You need of -Kadalepuri/Puffed rice.
2. You need of g-Fried pea nuts.
3. Prepare of -Curry leaves.
4. Prepare of Mustard seeds for seasoning.
5. It's of Chilly powder as per the taste.
6. Prepare of -Oil.
7. You need of -Turmeric.

Repeat this procedure till all of the puffed rice is over. Sprinkle some salt and add ground powder and mix well on low flame. Take it off from the heat to garnish with chopped cilantro and a dash of lemon! Mandakki Oggarane is very popular in north Karnataka's breakfast and mandakki oggarane is liked by most of people.

Oggarane kadalepuri(puffed rice) instructions

1. In a big kadai,add oil,mustard seeds,turmeric and asafoetida and allow the mustard to splutter.Then add ground nuts,chilli powder,curry leaf and roast them for two mins.Then keep them aside cos if it's left in the kadai it may get charred..
2. Then in the same kadai,add kadalepuri and just roast them until it turns crispy.Do not add salt because the murmura itself has salt in them..
3. Garnish it with roasted pea nuts,curry leafs and I have added little fried fritters for garnishing.store it in an airtight box,just to avoid the murmura from turning crispy to soft..

When I opened there was this upma prepared with puffed rice along with green chilly bajjis. Until that day I have never tasted both the dishes. At first I was somewhat afraid to eat that bajji as there was a whole green chilly inside. But when tasted it was absolutely delicious. The upma was also very nice.