Puri Uppittu or Mandakki is a delicious dish made from puffed rice/Mamra and a lemon based tempering. My mom’s classic recipe that I learned from her includes thinly sliced potatoes as well. Many people also add peanuts to this dish.

This quick and easy dish is often eaten for breakfast. But, it is also a popular evening snack.

My husband is from a town in Karnataka called Davangere where the most popular snack combination is Mandakki with a side of Mirchi/Menshinkai Bonda (deep fried finger hot peppers).

Mirchi Bajji/ Menshinkai Bonda & Mandakki/ Puriuppittu is indeed a classic combo! While I have eaten both items separately many times, I never started eating them together until my husband came along. Now, it’s almost mandatory that if one is made, the other must be made as well! Check out my recipe for Mirchi here.

Puri Uppittu/ Mandakki

Recipe by Chaitra KCuisine: Indian, South Indian

Servings

2

servings

Prep Time

10

minutes

Cooking Time

10

minutes

Calories per Serving

200

kcal

Puffed rice tossed with lemon and a classic South Indian tempering

Ingredients

• 4 cups mamra/ kadley puri
  

• Salt to taste

• 2 tbsp lemon juice

• 2 tbsp of oil

• 1 tsp mustard seeds
  

• 1 tbsp chana dal/ split desi chickpeas

• 1 tbsp urad dal/ split matpe beans

• 2-4 green chilis (minced)

• A few curry leaves

• 2 medium yellow onions (finely diced)

• 1 small potato (thinly sliced into medium sized triangles)

• 1/2 tsp turmeric

• 1 handful finely chopped cilantro

Instructions

• Add 4 cups of mamra/kadley puri to a strainer. Rinse with water and strain out the water.
• Transfer to dry container. Let dry for 2-3 minutes.
• Then, add salt to taste and 2 tbsp lemon juice. Mix well and keep aside.
• Heat up 2 tbsp oil in a  sauté pan at a medium flame.
• Add 1 tsp mustard seeds to the oil.
• Once the mustard seeds start to crackle, add 1 tbsp chana dal and 1 tbsp urad dal. The dal should change color slightly and become golden. (Note: You could also add 2 tbsp of peanuts at this point.)
• Add 2-4 green chilis (minced), a few curry leaves, and 2 medium yellow onions (thinly sliced). Sauté till translucent.
• Add 1 small potato (washed, drained, and finely sliced into medium sized triangles). Let cook for a few minutes.
• Once the potatoes are cooked, add 1/2 tsp turmeric. Sauté till the raw smell of turmeric disappears.
• Take off heat and mix in the mamra/ kadley puri.
• Add more salt and lemon if required. Garnish with a handful of finely chopped cilantro. Enjoy 😊

Notes

• It is best to rinse the mamra/kadley puri in a strainer. to prevent it from becoming too soggy.
• You could also add 2 tbsp of peanuts along with the chana dal and urad dal.
• I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
• There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
• Vegan Option: This recipe is Vegan! 🙂

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.