Murmura Chivda is my "instant crunch" snack; light, toasty, and packed with flavor. Made with roasted puffed rice (known as murmura, mamra, or kurmura), it's tossed with warm turmeric, a little green chili heat, and that irresistible nutty mix that makes every handful disappear. Naturally gluten-free and vegan, it comes together in minutes and is the perfect partner for a hot cup of chai.
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Murmura Chivda is one of those snacks that feels both nostalgic and fresh every single time. The magic is in the tempering: mustard seeds that pop, curry leaves that crisp up, and a gentle spice that keeps you reaching back into the jar. Add peanuts, cashews, roasted chana dal, or coconut flakes for extra texture, and you've got a crunchy trail-mix-style snack with classic Indian flavors.
My mom's version is the one I chase: she blends ginger, green chilies, and curry leaves into a coarse paste and sizzles it right into the oil so the murmura soaks up every bit of that aroma. It's bright, bold, and perfectly seasoned - simple ingredients, big personality, and the kind of snack that disappears quickly in our house.
If you're stocking a snack jar rotation, add these to the lineup too: Poha Chivda for a light, savory crunch, Makhana Chivda for a toasty, protein-rich bite, and Namakpare for that crisp, salty munch you can't stop nibbling. They're our "on repeat" snacks for tea time, road trips, and Diwali festive faral.
Ingredient Notes
- Murmura - puffed rice available in Indian grocery stores
- Nuts - I am adding peanuts, but Chivda can be easily made nut-free, or you can add other nuts you like
- Roasted Chana Dal - Roasted gram lentils are available in Indian grocery stores and are used in snacks or added to chutneys and gravies for creamy and nutty textures.
- Sesame seeds - added to the tadka for an earthy aroma and taste
- Spices - mustard seeds, turmeric, green chili, ginger (optional), and lots of curry leaves
Tips for making Murmura Chivda
- Sift the Murmura and discard the small particles and any dirt before roasting
- Coarsely grinding ginger and chilies, and chopping some of the curry leaves, makes the Chivda more flavorful than just adding pieces
- Fry the ground chilies, ginger, and curry leaves on low heat for a crispy texture
- You can also bake or air fry peanuts and chana daal. Air fry at 300°F for 3 to 4 minutes or bake at 325°F for 5 to 7 minutes or until lightly golden brown
How to Make Murmura Chivda
- In a wide pan, roast Murmura in two batches on medium heat for 5 to 7 minutes or until it is hot to the touch. You can also try to break a few with your nails, and you will hear the crunch.
- Fry peanuts on medium heat for 3 to 4 minutes or as they lightly brown. Using a slotted spoon, take out fried peanuts, leaving any excess oil in the pan, and add the peanuts to the roasted Murmura.
- Fry roasted chana dal for 3 to 4 minutes or until the chana dal is lightly golden. Take out the chana dal using a slotted spoon, leaving all excess oil in the pan. Add it to the Murmura.
- Add the remaining oil to the pan and heat. Add asafetida, mustard seeds, turmeric, sesame seeds, curry leaves, ginger, and green chilies to the pan. Lower the heat and saute for one to two minutes on low heat, making sure the chiles and ginger do not brown.
- Add to the roasted Mamra with the peanuts and roasted chana dal. Add salt and sugar. Gently mix it all. Allow it to completely cool down before storing it in an air-tight container.
How to Serve Chivda
- Murmura Chivda makes for a perfect afternoon snack paired with a hot cup of chai
- During Diwali, I love serving Chivda with crunchy spinach sev
- Kids will enjoy it as an after-school snack with a creamy mango lassi or rose lassi
- Make a delicious and mouth-watering Bhel - add sev, finely diced onions, tomatoes, cilantro, green chutney, and tamarind chutney for a lip-smacking snack or appetizer that everyone will love!
How to store Chivda
Allow the Chivda to completely cool down. Store in airtight containers at room temperature for up to 4 weeks.
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Recipe
Murmura Chivda Recipe
Equipment
Recipe Video
Ingredients
- 12 cups Murmura 7 oz
- 30 curry leaves
- 2 inches ginger rough chopped
- 4 to 6 green chilies stems removed
- 4 tablespoons oil
- ¾ cup peanuts
- ½ cup roasted chana dal
- ¼ teaspoon asafetida
- 2 teaspoons mustard seeds
- 1 tablespoon brown sesame seeds
- 1 teaspoon ground turmeric
- 3 teaspoons kosher salt
- 3 teaspoon powdered sugar
Instructions
- Sift the Murmura and discard any powder or dirt.
- Roast Murmura in a wide pan in two batches on medium heat for 5 to 7 minutes each or until it is hot to the touch. You can also try to break a few with your nail and you will hear the crunch.
- Rough chop half of the curry leaves and reserve along with the whole leaves.
- Add ginger and green chilies to a grinder jar and grind coarsely.
- Add 2 tablespoons of oil to the pan. Add peanuts and fry on medium heat for 3 to 4 minutes or until the peanuts are lightly browned. Using a slotted spoon take out fried peanuts leaving any excess oil in the pan and reserve the peanuts.
- Add roasted chana dal to the pan and roast for 3 to 4 minutes or until the chana dal is lightly golden. Take out the chana dal using a slotted spoon leaving all excess oil in the pan. Reserve the chana dal with the peanuts and murmura.
- Add the remaining oil to the pan and heat. Add asafetida and mustard seeds. Once the mustard seeds start to pop turn the heat to the lowest. Add turmeric, sesame seeds, curry leaves, ginger, and green chilies to the pan. Saute for one to two minutes on low heat making sure the chiles and ginger do not brown. Turn the heat off. Add to the roasted Murmura with the peanuts and roasted chana dal.
- Add salt and sugar. Gently mix it all.
- Allow the Chivda to completely cool down. store in a dry air-tight container at room temperature for 3 to 4 weeks.
Notes
- Sift the Murmura and discard the small particles before roasting
- Coarsely grinding ginger and chilies, and chopping some of the curry leaves make the Chivda more flavorful than just adding pieces
- Fry the ground chilies, ginger, and curry leaves on low heat for a crispy texture
- Peanuts and chana daal can also be baked or air-fried if you like
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