Thursday, May 20, 2010

Back with a Bhadang- Puffed rice chivda

I used to go to Sangli frequently when my Uncle used to stay there. Like other famous things in Sangli, I used to freak out on the famous 'Bhadang'. It is a puffed rice (churmere/Murmura) Chivda. But it contains variety of spices in it. It's Murmura also little bigger than our normal one. My Kaku (Aunty) makes perfect bhadang. I took this recipe from her precious recipe book and tried it. It was not that perfect as her but was very tasty.


Puffed rice (churmere/Murmura) - 250 Gms.

Metkut - 2 teaspoons

Red chilli powder - 1 tablespoon

Turmeric powder - 1 teaspoon

Goda Masala - 2 teaspoon

Cumin-coriander powder - 1 teaspoon

Cinnamon powder - 1/4 teaspoon

Clove powder - 1/4 teaspoon

Powdered sugar - 1 teaspoon

Aamchur (dry mango powder) - 1/2 teaspoon

Garlic cloves - 5-6

Peanuts - 1/2 cup

Cashew nuts - 1/4 cup

Dry coconut slices - 1/4 cup

Curry leaves - 8-10

Oil - 1/4 cup

Salt to taste.


Take a big kadai and heat oil in it. Add curry leaves and turmeric powder. Then add peanuts, then coconut slices and then cashew nuts. Then add chopped garlic. Fry it till it turn slightly brown. Let the oil get little cool. Now on the other side mix all remaining items. Then mix the tempering and mixture neatly. Let it cool down. You have to store this Bhadang in airtight container like any other chivda. Have tasty Bhadang with nicely chopped onion and fresh coriander.
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