non-vegetariannut-free
odia
Mansa Tarkari with Roti
Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!
60 min
657 cal
46gProtein
75gCarbs
21gFat
2Recipes
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A crispy, aromatic Mudhi Mixture! This energy-giving puffed rice snack is quick to make and so satisfying.
A crunchy, savory, and addictive Indian snack made with puffed rice, peanuts, sev, and aromatic spices. Perfect for teatime or as a light, anytime munchable, this classic recipe is a household favorite across India, especially in Odisha.
Serving size: 1 cup
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A crispy, aromatic Mudhi Mixture! This energy-giving puffed rice snack is quick to make and so satisfying.
This odia dish is perfect for snack. With 221.6 calories and 7.03g of protein per serving, it's a kidney-friendly, low-sodium, low-calorie, low-phosphorus, low-potassium option for your meal plan.
In a large, heavy-bottomed pan (kadai), dry roast the puffed rice on low-medium heat for 4-5 minutes, stirring continuously until they are very crisp and light. Transfer to a large mixing bowl and set aside.
In the same pan, heat the vegetable oil over medium heat. Add the raw peanuts and fry for 2-3 minutes until they turn golden brown and crunchy. Using a slotted spoon, remove the peanuts and add them to the bowl with the puffed rice.
If using, add the dried coconut slices to the hot oil and fry for 30-40 seconds until they are light golden. Be quick as they can burn easily. Remove and add them to the puffed rice bowl.
In the remaining oil, lower the heat and add the mustard seeds. Once they begin to splutter (about 30 seconds), add the curry leaves and hing. Sauté for another 30 seconds until the curry leaves become crisp.
Keeping the heat on low, add the turmeric powder and red chili powder to the pan. Stir for 10-15 seconds, ensuring the spices don't burn.
Immediately add the puffed rice, fried peanuts, coconut, roasted chana dal, salt, and powdered sugar to the pan. Mix gently but thoroughly for 2-3 minutes, making sure all the ingredients are evenly coated with the spice tempering.
Turn off the heat. Add the thin sev and give the mixture one final toss to combine everything.
Spread the mixture on a large plate or tray and allow it to cool down completely to room temperature. This step is crucial for maintaining crispness. Once cooled, store in a large airtight container. It will stay fresh for up to 3 weeks.