Tossed Puffed Rice - Mandakki Susla - Uggani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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  • 4 cups - puffed rice, washed and soaked in water for 3-4 mins
  • 1 - tomato, chopped
  • 1 -big onion, finely chopped
  • 1/2 tsp - turmeric powder
  • 2 tsp - coriander powder
  • 1 tsp - garam masala
  • 1 tsp - mustard seeds
  • 2 tsp - urad dal
  • 1/2 tsp - jeera
  • 2 - green chillies, chopped
  • salt to taste
  • 1 tbsp - oil
  • 2 sprigs - curry leaves
  • 1 tsp - lime juice

How to Make Tossed Puffed Rice - Mandakki Susla - Uggani

  • Drain the soaked puffed rice by squeezing the extra moisture out and transfer to a plate.
  • Heat oil in a wok, add mustard seeds, urad dal and jeera and saute until the seeds splutter.
  • Add green chillies and chopped onions and saute well.
  • When the onions turn translucent, add turmeric powder and saute well.
  • Add coriander powder and the chopped tomato and saute.
  • When the tomatoes turn a bit tender, add garam masala and salt and saute.
  • Add the puffed rice and saute on medium to low flame so that the rice gets well coated with the masalas. Add salt if needed and mix well.
  • Add lime juice and fresh curry leaves and mix well.
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