Homemade Fresh Desi Puffed Rice/Kurmura/Murmura

🍚 What Is Muri /Murmura(Puffed Rice)?

Puffed rice is made from parboiled rice grains that are roasted at high heat until they expand (puff) and become light and crisp. It’s a staple snack base across India — used in bhel puri, chivda, and even temple prasad.

🏡 How to Make Puffed Rice at Home (Traditional Style)

Ingredients:

• 1 cup parboiled rice (use puffing rice if available, like Lalat, Swarna, or Jaya varieties)
• Water for soaking
• 1–2 tsp salt
• Sand or salt for roasting (optional, traditional method uses sand)

👩‍🍳 Method 1 – Traditional Hot Sand Method

1. Soak the rice:
   Soak parboiled rice in water with a little salt for 8–10 hours or overnight.
2. Dry the rice:
   Drain and spread it out in the sun or under a fan until completely dry. The grains should feel hard, not damp.
3. Heat the sand:
   In a large iron wok (kadhai), heat clean sand until it’s very hot (you can test with a grain — it should puff instantly).
4. Add rice:
   Add a handful of dried rice and stir quickly for a few seconds.
   The rice will puff up almost immediately.
5. Strain:
   Remove puffed rice using a sieve to separate sand.
6. Cool and store:
   Let it cool, then store in an airtight container to retain crispness.

👩‍🍳 Method 2 – Easy Home (Salt) Method

If you don’t have sand, you can try this safer version at home:

1. Heat a thick-bottomed pan or wok.
2. Add coarse salt (enough to cover the base). Heat until very hot.
3. Add a small batch of pre-soaked and dried rice.
4. Stir continuously until it puffs.
5. Quickly remove and sift out the salt.

🍵 Uses

• Eaten plain as a light snack
• Mixed with jaggery and coconut for sweet lai or murmura ladoo
• Used in chaats, upma, and temple prasadam
• Commonly offered with batasha in religious rituals