Puffed Rice/Kadlepuri in kannada, is made by air pressure to form puffed rice. It is used in many dishes, cereals, chikki, chats etc., It can also be consumed as it is. It is the main ingredient in the very famous Bhel puri chat.
Always select fresh puffed rice/Kadlepuri to have crunchy one. Store in an airtight container to retain its crunchiness.
Many dishes like kadlepuri unde (puffedrice balls), churmuri, upma, chikki, girmit, etc.,
Today let us learn very easy way of preparing Puffed Rice Upma/kadlepuri Uppit.
Puffed Rice/Kadlepuri 2 cups
Onion 1 cup chopped
Green Chillies 3-5
Jeera ¼ tsp
Hing/asafetida one pinch
Chana / Bengal gram 1 tbsp
Urad Dal ½ tbsp
Mustard ½ tsp
Oil 2 tsp
Curry & coriander leaves one fist full
Salt to taste
In a pan take oil and heat it. When oil is heated add mustard seeds to splutter. Add jeera, chana dhal, urad dhal, slit green chillies and fry till golden brown.
Now add chopped onion and curry leaves. Mix well and cook for 3-4 mins.
Wash puffed rice/kadlepuri in water.
Squeeze out excess water.
Add it to the pan. Mix gently.
Add salt to taste. (I have taken Mysore kadlepuri and it will be salty, so added less salt) Chopped coriander leaves and lemon juice. Mix well and serve.
After adding puffed rice/kadlepuri to the pan, no need to cook for more.
For added taste you can put garam masala powder too.