MURMURE मुरमुरे

Description

Puffed rice and popped rice (or pop rice), are types of puffed grain made from rice commonly eaten in the traditional cuisines and is popular in breakfast cereals and other snack foods. Traditional methods to puff or pop rice include frying in oil or salt. Western commercial puffed rice is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. They are either eaten as loose grains or made into puffed rice cakes.  Puffed rice is known as muri. Other regional names includes puri, mudhi, mumra, murmuri. It is a staple food, it is called ‘Mamra’ and are often used to make a dry snack by shallow frying in oil with spices or made into sweet balls using jaggery and ghee and Puffed rice is also an ingredient of bhel puri, a popular Indian chaat (snack). Puffed rice is mixed with carrots, tomatoes, spices and coriander leaves to make churumuri, a popular evening snack. It is offered to Hindu gods and goddesses in all poojas Puffed rice is had with “kachari”-fried potato/onion chops, fried fish or with mutton curry. “Jhal-muri” and “Murhi-Bhuja” are also very popular snacks.This is referred to as Parmal and its very often eaten with Sev as a snack and also used in Bhel. In some area it is also known as laai, dishes made from it called sweet laai, laai poha, Jhalmuri