Spicy puffed rice is great if you want to
whip up a quick breakfast or
snack. Colorful and tasty, kids, especially, are sure to love it.
Puffed rice, like puffed corn (pop corn), and corn puffs, is made with
rice grains
heated under high pressure with steam. In India, puffed rice is popular
as part of crunchy snacks like chivda, and sweets like rice krispy
cakes.
If
you're a weight watcher, you'll love this vegetarian dish as puffed
rice is low in saturated fat, cholesterol, sugar, and sodium. Also,
this snack makes you feel full for a long time.
2 tbsp dalia
(roasted, split chickpeas,
without
the husk), coarsely powdered
Salt to taste
5-6 tsp vegetable oil
Preparation
Soak the puffed rice in water for 5 minutes, and then
drain all the water, pressing the rice lightly.
Heat oil in a pan, add asafoetida and mustard seeds.
When the seeds start popping, add the chillies, onions, and a little
salt, and saute for 2-3 minutes. Cover and cook until the onions are
translucent.
Add the tomatoes and saute for 2 minutes.
Add the dhania-jeera powder and red chilli powder,
and saute for a minute.
Add the puffed rice, dali powder, and salt and mix
well. Cover and
cook on medium heat for 5 minutes till the puffed rice is cooked.
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