Sev (Savory gram flour noodles) – Mamra /murmure (tempered puffed rice) is light yet filling and addictive snack. If you go to any Gujarati household you’ll always find a big container filled with mamra. As a child, I used to have this almost every single day. But nowadays, I try to keep a balance in my snacks to maintain my nutrition needs.
If you go to the Indian grocery store you’ll find a few types of murmure/mamra but I prefer Kolhapuri mamra to make this recipe as they are thick and have a better texture than any other mamra.
Murmure is one of the essential ingredients in bhelpuri chaat. You can also make murmure chivada by adding fried chana dal (chickpea gram), thin poha (parched rice), sev (savory gram flour noodles), chaat puri and any other dry snacks you have handy.
Usually, I don’t eat this outside but I used to enjoy this after Garba (traditional Gujarati dance) night at Sidewalk cafe, Karnavati club. As my friends and family in Ahmedabad are enjoying Navratri, 9 days long Garba festival, I was missing all the fun but I can at least make this sev mamra and refresh some old memories while this lasts!!
Sev mamra/ murmure / vagharela (tempered) mamra
- 2 cups puffed rice murmure/ mamra
- 2 tsp Oil
- 3-4 Curry leaves
- 4-5 Peanuts optional
- A pinch of asafetida
- 1/2 tsp Turmeric powder
- 1/2 tsp Chili powder
- Salt to taste
- 1 tsp Sugar or as needed Optional
- Heat oil in a medium sized pan on medium heat
- Add peanuts fry till color start changing
- Add curry leaves fry for a minute or till peanuts changes color to light brown
- Add asafetida, turmeric powder, chili powder and mix it
- Immediately add puffed rice, salt and mix it.
- Roast puffed rice till they become crispy
- Turn off the heat and add sugar
- Add sev (savory gram flour noodles) and mix it.
- When you add puffed rice give it a good stir immediately otherwise some of them will coat well and some of them won’t.
- You can also add dry lemon powder while adding sugar to give it savory hint