Sev Mumra (Puffed Rice Snack)Veg

1

Spread leftover cooked basmati rice out on a tray or thali, breaking up any clumps. Leave the tray on your countertop, uncovered, for two to three days. Stir the rice daily to ensure it dries out completely and evenly.

2

Fill a pan with fresh oil—using fresh oil is crucial for the best flavor. Heat the oil until it is very hot.

3

Place the dried rice inside a fine-mesh sieve. Carefully lower the sieve into the hot oil. The rice should puff up almost instantly. Remove the sieve after just a few seconds; do not overcook, or the grains will turn brown. Drain on a tray lined with newspaper and paper towels to absorb excess oil.

4

Place the dried rice inside a fine-mesh sieve. Carefully lower the sieve into the hot oil. The rice should puff up almost instantly. Remove the sieve after just a few seconds; do not overcook, or the grains will turn brown. Drain on a tray lined with newspaper and paper towels to absorb excess oil.

5

In a small pan, heat one and a half tablespoons of oil. Once hot, add mustard seeds and let them pop. Stir in the hing (asafoetida), then immediately turn off the heat.

6

Pour the hot oil mixture over the seasoned mumra and toss to coat everything evenly.

7

Add your desired amount of homemade sev to the bowl and toss again to combine.

8

Taste the mixture. Since the rice was cooked with salt initially, you may not need to add more, but feel free to add extra salt, chili, or sugar to suit your taste.

9

Store your finished Sev Mumra in a clean, airtight container, keeping a paper towel at the bottom to absorb any lingering oil.