Nargis Mandakki|Davangere Special Puffed Rice is a very popular mandakki

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Snack
  • Cuisine: Davangere Special, South Indian

Ingredients

  • 2 cups puffed rice (puri or mandakki)
  • 1/2 teaspoon mustard seeds (sasuve)
  • 1/2 teaspoon jeera seeds (jeerage)
  • 1 stalk curry leaves (karibevu)
  • 3-4 green chillies (hasi menasinakayi) (chopped)
  • 3-4 cloves crushed garlic (belulli)
  • 1/4 teaspoon turmeric powder (haldi/arishina)
  • 1/2 teaspoon powdered sugar (sakkare pudi)
  • salt (uppu) (to taste)
  • 1 tablespoon roasted gram powder (hurigadale/putani powder)
  • 2 tablespoons oil (enne)

Method

  1. Firstly, add roasted gram or daliya (hurigadale or putani) into the blender (for dry grinding). Grind it to a fine powder. Keep it aside.
  2. Heat oil in a big pan on medium-low flame. Once the oil is hot, add mustard seeds, jeera, and let them splutter. Then add curry leaves, green chilies, and then crushed garlic.
  3. Fry until green chilies turn little brown, and then turn off the stove. (Note: There should be no moisture in the green chilies or curry leaves, and they should be crisp).
  4. Add the turmeric powder, salt, and sugar, and stir it well.
  5. Finally, add the puffed rice, and mix it well until it is well coated.
  6. Lastly, add roasted gram powder or daliya powder (putani powder) and mix well.
  7. Davangere special nargis puffed rice or nargis mandakki is ready to eat. Serve with Tea/Coffee and Bhaji’s.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.