Churumuri Recipe | Masala Mandakki (Spicy Puffed Rice Snack)

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Flattened rice (poha) and puffed rice (murmura) are the 2 forms of rice, commonly consumed in India along with rice in its original grain form. This Puffed Rice Snack or Churumuri is a popular street food from Karnataka in South India. It is also indigenously known as Masala Mandakki and is a vegan, gluten-free, and scrumptious snack made from puffed rice and a few more ingredients. Just get all of it in place and toss this Churumuri Recipe within 10 to 15 minutes.

churumuri or masala mandakki in a blue bowl with a spoon in it and text layovers.

What is Churumuri

If you ever happen to visit the scenic Karnataka in Southern India, you will see that there are many ways a Churumuri is made there. Also known as Mandakki in Kannada language, the dish varies from one region to another within the state.

There are many dry and wet snacks made from puffed rice all over the Indian subcontinent. While this Churumuri or Masala Mandakki is a tasty South Indian special, there are others like Bhel Puri and Jhal Muri that belong to the Western and Eastern India respectively.

Sometimes, when I am short of time, I choose to make this Churumuri recipe as an evening snack because it is certainly easy to prepare. Unlike bhel puri, you don’t need the sweet and spicy chutneys for this.

The recipe doesn’t call for potatoes. So, you’re saving that boiling time too. Although, sometimes I do quickly steam potatoes in the Instant Pot or pressure cooker, cut it into cubes and add to the Masala Mandakki. It just perks up the taste.

So, within 15 minutes you are all sorted to serve a healthy, scrumptious and filling snack. 

About This Recipe

Here I have shared a really quick version of this Puffed Rice Snack or Masala Mandakki. One of the main ingredients of this Karnataka style Churumuri recipe is coconut oil which brings in a great taste and even elevates it to another level.

You can skip it; in case you don’t have it at home. Although it will change the flavor profile. You can even add ghee like I do sometimes. But we always prefer the flavor of the coconut oil over ghee. Once you try it, you’ll know what I’m talking about.

While using coconut oil, make sure to use edible variety and not the cosmetic one which is used as a hair oil. Edible coconut oil is easily available online or at super stores in the market.

This Mandakki recipe is spicy, tangy and crunchy, which is liked by one and all. It has a mélange of vegetables like onions, tomatoes, carrots and the crisp texture from the roasted or masala peanuts.

If you get your hands on the special Bangalore style spicy roasted peanuts or Congress Kadelakai, use that.  

The spice factor comes from the green chillies and red chilli powder. Though you can skip green chilies and play with the quantity of the red chili powder too according to what you prefer. For the tang burst, I always add lemon juice.

In the mango season, you can make this Churumuri recipe with finely chopped raw or unripe mangoes. It tastes fab like that.

You can also add cucumber for an extra element of nutrition. This specific recipe serves two, but can be easily scaled up and made for larger servings.

Step-by-Step Guide

How to make Churumuri

Preparation

1. Peel, rinse and finely chop 1 small to medium size onion. Also, rinse and finely chop 1 medium size tomato. Rinse, peel and grate 1 small carrot.

Rinse and finely chop 1 green chili and some coriander leaves. Keep aside.

In the mango season, you can also add 1 to 2 tablespoons finely chopped green mango. Use a fine grater for grating carrot.

finely chopped onion, tomato, green chili and grated carrot.

2. Next, heat ½ tablespoon coconut oil in a pan or kadai. Keep the heat to low or medium-low. Add 2 cups puffed rice.

Roasting puffed rice helps in crisping them up and keeping them the same for some time.

roasting puffed rice or mandakki in coconut oil in a pan.

3.  Mix, stir often for 2 to 3 minutes on low to medium-low heat.

mixing puffed rice or mandakki with the coconut oil.

4. Roast puffed rice grains till they are crispy and crunchy. Do not brown the puffed rice.

roasting puffed rice grains or mandakki.

Make Churumuri

5. Place the pan with the puffed rice on your kitchen counter and wait for 2 to 3 minutes. Then, sprinkle 1 teaspoon Kashmiri red chili powder and 2 to 3 pinches turmeric powder.

Also, add ½ tablespoon coconut oil and ¼ cup roasted peanuts, masala peanuts or Congress Kadlekai (Bangalore style spicy roasted peanuts).

If using any other type of red chili powder, then add ¼ to ½ teaspoon of it depending on its spiciness and pungency.

Additionally, you can even add ½ teaspoon roasted cumin powder at this step.

ground spice powders, coconut oil and roasted peanuts added to the roasted puffed rice.

6. Season with 2 to 3 pinches black salt and ¼ to ⅓ teaspoon regular salt or add as per taste. You can even skip black salt, if you do not have it.

adding salt to the mandakki or puffed rice.

7. Mix well the coconut oil, spice powders, peanuts and salts with the puffed rice evenly. The coconut oil will melt with the heat and warmth of the roasted puffed rice.

spice powders, coconut oil, peanuts and salt mixed well with the roasted puffed rice.

8. Now, add the finely chopped onions, tomatoes, green chilies, grated carrots and 2 to 3 tablespoons chopped coriander leaves.

While preparing Mandakki for small kids, you can skip or add less of the Kashmiri red chili powder and green chilies.

If using boiled potatoes, then add at this step. Peel the potatoes and chop them before adding. You can add 1 medium to large boiled potato.

finely chopped vegetables and grated carrots added to the puffed rice mixture.

9. Quickly add ½ to 1 teaspoon lemon juice. You can even squeeze lemon juice directly from halved lemons. You can add less or more lemon juice as per your taste buds.

adding lemon juice to the puffed rice mixture or mandakki mixture.

10. Mix quickly.

mixing the puffed rice mixture or masala mandakki.

11. Serve Churumuri immediately. If you serve after some time, the puffed rice becomes soggy.

While serving, you can garnish with 2 tablespoons sev (fried gram flour vermicelli) and a few chopped coriander leaves.

churumuri or masala mandakki served in a blue colored bowl with a spoon in it and text layovers.

Expert Tips

  1. If you have brown puffed rice over white puffed rice, make Churumuri with that only. Don’t worry, it still will be delicious. Roast puffed rice till crisp, and not brown.
  2. For a more filling Churumuri, add 1 medium to large boiled, peeled and cubed potato.
  3. You can even add 2 tablespoons coconut oil if you want. Roast the puffed rice in 1 tablespoon coconut oil first and then add the remaining 1 tablespoon coconut oil later when adding the ground spice powders and salt.
  4. Skip coconut oil if you do not have it. Use sunflower oil or ghee instead.
  5. Whether to add less or more red chili powder and green chilies, that depends on your taste preference. If making for kids, you can skip or add fewer green chilies and less Kashmiri red chili powder.
  6. You can add about ½ teaspoon roasted cumin powder too along with the other spice powders.
  7. Quantity of lemon juice can be adjusted according to what you prefer. You can add 1 to 2 tablespoons finely chopped unripe mangoes when in season. Skip black salt, in case not there.

More Tasty Snacks From Karnataka!

Moderate30 minutes

Maddur Vada

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Churumuri Recipe | Masala Mandakki

Churumuri also known as Masala Mandakki is a tasty vegan & gluten free puffed rice snack that is also a street food in Karnataka. There are many versions of making Churumuri across Karnataka. It is very easy to make and gets done in less than 15 minutes.
5 from 6 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Cuisine Karnataka
Course Brunch, Snacks
Diet Vegan
Difficulty Level Easy
Servings 2
Units

Ingredients

  • 2 cups puffed rice (murmura, mandakki, pori)
  • ¼ cup roasted peanuts or masala peanuts or congress kadelakai (bangalore style spicy roasted peanuts)
  • 1 teaspoon kashmiri red chili powder
  • 2 to 3 pinches turmeric powder
  • 1 tablespoon coconut oil
  • ¼ to ⅓ teaspoon salt or add as per taste
  • 2 to 3 pinches black salt – optional
  • ¼ to ⅓ cup onions – finely chopped, or 1 small to medium onion
  • cup tomatoes – finely chopped, or 1 medium tomato
  • ¼ to ⅓ cup carrot – finely grated, or 1 small carrot
  • 1 to 2 tablespoons mango – unripe, finely chopped, optional
  • 1 green chilli – chopped, optional
  • 2 to 3 tablespoons coriander leaves – chopped
  • ½ to 1 teaspoon lemon juice or add as per taste
  • ¼ cup sev for garnish or add as required – optional

Instructions
 

Preparation

  • Peel, rinse and finely chop the onion & tomato. Rinse, peel and grate 1 small carrot. Rinse and finely chop 1 green chilli and some coriander leaves. 
  • Keep aside. In the mango season, you can also add 1 to 2 tablespoons of finely chopped raw unripe green mango.
  • Heat ½ tablespoon coconut oil in a pan or kadai. Keep flame to low or medium-low. Add the puffed rice.
  • Mix and stir often for 2 to 3 minutes on low to medium-low heat.
  • Roast puffed rice grains till they are crispy and crunchy. Do not brown the puffed rice.

Making churumuri

  • Place the pan with the puffed rice on your kitchen counter and wait for 2 to 3 minutes.
  • Add the remaining ½ tablespoon coconut oil, kashmiri red chili powder, turmeric powder, roasted peanuts or masala peanuts or congress kadlekai (bangalore style spicy roasted peanuts).
  • Season with black salt and regular salt or add as per taste. You can even skip black salt if you do not have it. 
  • Mix the coconut oil, peanuts, spice powders and salt with the puffed rice or mandakki evenly.
  • Now add the finely chopped veggies, green chillies and coriander leaves.
  • Quickly add the lemon juice. You can even squeeze lemon juice directly from halved lemons. You can add less or more lemon juice as per your taste buds.
  • Mix quickly and serve Churumuri or Masala Mandakki straight away. If you serve after some minutes, the puffed rice becomes soggy.
  • While serving you can garnish with sev (gram flour vermicelli) and a few coriander leaves.

Notes

  • You can add less or more quantity of red chilli powder.
  • You can skip green chillies if you want. For small kids you can skip or add less of the kashmiri red chilli powder and green chillies.
  • Skip coconut oil if you do not have it. You can use sunflower oil or ghee in place of coconut oil. 
  • Lemon juice can be added less or more as per your taste buds. 
  • You can skip black salt if you do not have it. 
  • For a filling snack, you can add 1 medium to large boiled potato. 
  • You can even add 2 tablespoons coconut oil if you want. Roast the puffed rice in 1 tablespoon coconut oil first and then add the remaining 1 tablespoon coconut oil later when adding the ground spice powders and salt. 
  • The recipe can be easily halved or doubled.

Nutrition Info (Approximate Values)

Nutrition Facts
Churumuri Recipe | Masala Mandakki
Amount Per Serving
Calories 254 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 785mg34%
Potassium 319mg9%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 4g4%
Protein 6g12%
Vitamin A 3204IU64%
Vitamin B1 (Thiamine) 0.4mg27%
Vitamin B2 (Riboflavin) 0.3mg18%
Vitamin B3 (Niacin) 8mg40%
Vitamin B6 0.2mg10%
Vitamin C 9mg11%
Vitamin E 2mg13%
Vitamin K 7µg7%
Calcium 30mg3%
Vitamin B9 (Folate) 32µg8%
Iron 5mg28%
Magnesium 46mg12%
Phosphorus 103mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Churumuri Recipe from the blog archives first published on February 2019 has been updated and republished on October 2023.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4 Comments

  1. I made it for the first time.it came out so well that I was thrilled…and looking forward to making it again5 stars

    1. thank you indu. glad to read your comment. churumuri is addictive and tastes so good.

  2. hi mam in hindi it is churumuri, in telugu maramaralu or borugulu ,yester day i tryed beautiful taste,thanks a lot5 stars