Spicy Puffed Rice (Kalaylo Chirmuro) with Poha Masala

kalayilo chirmuro

It feels great to get back on internet again. Our laptop crashed couple of weeks back and it took a while to get it fixed.

Puffed rice dishes are very easy to make. When my children were small, I often prepared these dishes for a quick evening tea. There are two types of kalayile – mixed puffed rice that we make. My kids loved this one as it has a sweetish, spicy taste. I add onions for my son and leave them out for my daughter. Eat it as soon as you add flavored coconut to puffed rice, otherwise it becomes soggy. Make sure to make this in a big batch, you cannot stop eating it.

Ingredients:
4 cups puffed rice (chirmuro)
1/2 cup fresh/frozen coconut
1-2 tea spns poha masala
2 tea spns molasses (liquid jaggery)
1/2 cup chopped onion (optional)
Salt

Method:
Mix poha masala, molasses and salt with coconut.
Add the coconut and onion to puffed rice and lightly toss. Serve immediately. You can serve it on it’s own or with sev.

Serves : 1-2
Preparation time : 5 mins

Pictorial:

kalayilo chirmuro1

kalayilo chirmuro2

kalayilo chirmuro

8 Comments for “Spicy Puffed Rice (Kalaylo Chirmuro) with Poha Masala”

Carolina_D

says:

I was hoping you would tell us how to puff the rice at home. I saw one ‘recipe’ a while back, it was actually a video showing how it was made ‘commercially by roasting it in hot sand. It couldn’t be done indoors. I was wondering if a ‘hot air’ popcorn maker could be used? I might try it, there isn’t much to lose. I think I would soak the rice first for a couple of hours, then dry it well, then put it in the freezer for a few days. Then I would put it in the popper and see what happens. Rice is cheap, but if I burn up my popcorn maker, well that’s another story.

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