Puffed rice, also called Pori or Murmura, is quite a healthy snack in itself. A cup of puffed rice contains very few calories, but has the potential to fill you up. Considering this, puffed rice is great for inclusion in a diet program, even though it doesn’t provide one with a significant amount of vitamins or other nutrients. Today, I present to you the recipe for Pori Upma, a healthy and delicious snack made using puffed rice.
Pori Upma or Puffed Rice Upma is good for a quick breakfast, or for those in-between-meals hunger pangs. There are several different ways to prepare this upma – different families make it with variations of their own. The recipe I present here is the way we typically prepare it in our family.
Here you go!
Ingredients (serves 2):
- 3 heaped cups raw puffed rice (pori or murmura)
- 1 medium-sized onion
- A 1-inch piece of ginger
- 1 sprig of curry leaves
- 3-4 green chillies
- 1/2 tablespoon oil
- 1 tablespoon raw peanuts
- 1 teaspoon mustard seeds
- 2 pinches of asafoetida
- 1 teaspoon cumin seeds
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 tablespoon finely chopped fresh coriander leaves
- Juice of 1/2 lemon or to taste
- 1 tablespoon fresh grated coconut
1. Firstly, we will prep the vegetables we need to make the Pori Upma. Peel the onion and chop it finely. Remove the stems from the green chillies and slit them length-wise. Peel the ginger and chop it very finely. Keep the prepped veggies aside.
2. Dry roast the raw peanuts in a pan, on medium flame, till they get crisp. Ensure that they do not burn. Transfer to a plate and allow to cool down completely.
3. Heat oil in the same pan. Add in the mustard, and allow it to sputter. Now, add in the curry leaves, cumin seeds, the dry-roasted peanuts, and asafoetida. Let them stay in for a couple of seconds.
3. Add the chopped onion and ginger to the pan, along with the slit green chillies. Saute on medium flame till the onion begins to turn brownish.
4. Meanwhile, place the puffed rice in a colander and run some cold water thoroughly over it, for just a couple of seconds. Make sure all the puffed rice gets wet. Drain out the excess water, and add the soaked puffed rice to the pan as soon as the onion gets brown.
5. Keeping the flame on medium high, add salt and turmeric powder to the pan. Mix well. Cook on medium flame for about a minute. Switch off gas.
6. Mix in finely chopped coriander, fresh grated coconut and lemon juice to the Pori Upma. Serve hot.
1. There is no need to roast the puffed rice before using it in making this upma. You can use it raw.
2. Dry roasting the peanuts before using them in the upma keeps them crisp and tasty. You may skip the dry roasting part if you want to.
3. Be careful while adding the salt, as the Puffed Rice Upma does not withstand salt too well.
4. Make sure you don’t let the soaked puffed rice sit around for too long. Add it to the pan as soon as the onions brown, which is what will give you the perfect, non-mushy, delicious Pori Upma.
5. Normally, I don’t add red chilli powder to the Pori Upma, using only green chillies to spice it up. You can add a dash of red chilli powder if you want to, or up the number of green chillies you use.
6. I have used peanuts and fresh grated coconut to liven up this dish. Both of these ingredients are believed to be high in fat content, but I have used them in very little quantities. I believe in eating everything in moderation, fats included. If you want to, you can skip these two ingredients.
7. Finely chopped cucumber, pomegranate arils, chopped tomatoes, grated carrot and a dash of sugar are some other things you can add to this Pori Upma, to make it more delicious.
8. Do not overcook this Puffed Rice Upma, for best results. Also, it tastes best when served hot.
9. If you want the Pori Upma crunchy, you can add in the puffed rice as is, without washing it. I like it both ways.
Did you like the recipe? Do tell me, in your comments!