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Susla - flavorful maharashtrian puffed rice dish

Introduction:

Susla is a simple yet flavorful dish that is commonly prepared in most Maharashtra households. It is believed that susla originated as a quick breakfast option when people didn't have enough time to soak or prepare poha. Puffed rice (murmura) is light, cooks quickly, and is easily available, which is why it became a popular breakfast choice. Just like poha, susla is prepared by sauteing onions, green chilies, curry leaves and peanuts in oil and then mixing them with soaked puffed rice. A splash of lemon juice and fresh coriander at the end enhances its refreshing taste. 
This recipe is not only tasty but also healthy. Puffed rice is low in calories and easy to digest, making it perfect for children, elders or anyone looking for a light snack. Additionally, it gets ready within 10 to 12 minutes, making it an ideal breakfast option for busy mornings. 

Light and spicy Sushila breakfast made with puffed rice and vegetables

Ingredients:

• To make Susla Murmura, you will need 

• Puffed rice (murmura)-3 cups 

• Potana - 1 gram (finely powdered)

• Onion - 1 medium (finely sliced)

• Green chilies - 2 (adjust as per taste)

• Peanuts - 2 tablespoons (roasted or fried)

• Curry leaves - 6 to 8 leaves 

• Mustard seeds (rai) - ½ teaspoon 

• Cumin seeds (jeera) - ½ teaspoon 

• Turmeric powder (haldi) - ¼ teaspoon 

• Salt - to taste 

• Oil - 2 tablespoons 

• Lemon juice - 1 tablespoon (or as per taste)

• Fresh coriander - 2 tablespoons (finely chopped)

• Water - for rinsing the murmura 

Preparation Steps:

1. Clean and soak the murmura:   

Take puffed Place the puffed rice in a large bowl.

Rinse quickly once or twice with water and drain immediately. Do not soak for too long, or they will become too soft.

Rinse just enough so the murmura becomes slightly moist and soft. 

Remove extra water and keep in a strainer.

Grind the potana into a fine powder and mix it with the soaked puffed rice. 

2. Prepare the tempering (tadka):

Heat 2 tablespoons oil in a kadhai on medium flame. 

3. Cook the onion:

Once the oil is hot, add sliced onions and sauté on medium flame until they turn soft and slightly pink. 

Add cumin seeds and curry leaves. Fry for a few seconds until aromatic. 

Add chopped green chilies and peanuts.  Fry for about 1 minute until peanuts turn golden brown and crispy. 

Add turmeric powder and mix well. 

4. Mix the puffed rice:

Now, add the rinsed puffed rice to the kadhai. 

Sprinkle salt as per taste. 

Gently mix everything so that the puffed rice gets evenly coated with turmeric and spices. 

Cook on low flame for 2 to 3 minutes, but do not overcook, or the murmura will break. 

5. Final touch:

Add a little lemon juice and gently mix. 

Garnish with fresh coriander. 

Turn off the flame and serve immediately. 

Tips:

1. Spice level: Adjust the quantity of green chilies according to your taste.

2. Storage: It tastes best when eaten fresh because puffed rice loses its crispness quickly.

3. Peanuts: If you want extra crunch and nutty flavor, lightly roast the peanuts separately.

4. Crunch factor: Keep stirring gently on low flame so that the puffed rice stays crispy and doesn't break.

5. Potana: Grind the potana (asafoetida) into a fine powder; it gives a subtle flavor without overpowering the dish.

Conclusion:

Susla Murmura is a quick, light, and healthy breakfast or snack that gets ready in just a few minutes. With its signature ingredients and easy preparation, it is perfect for a busy morning or as an evening tea-time snack.
Its tangy, crunchy, and mildly spicy flavors make it a family favorite. Next time you want to try something different from poha or upma, give this Susla Murmura recipe a try — you'll love its taste and simplicity.

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