Mandakki Usli is a north Karnataka snack that uses puffed rice as the base. Also called as Sushla or Susla, this is a quick and easy dish that has so many variations. We love this with some hot Chai by the side.
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What is Mandakki?
Also called as Pori in Tamil, Mandakki is puffed rice cereal. It is a widely enjoyed snack in so many Indian states including West Bengal and Karnataka.
Susla or Usli
,a stir fry of sorts made with puffed rice cereal is not just a snack but also breakfast in many north Karnataka or Maharashtrian homes.
As with any Indian recipe, every house has its own version and you can customize this recipe by adding or skipping a few things.
Ingredients
- Puffed rice – also called Mandakki or Pori. You can find this in almost all Indian stores. If you live outside India, look for unsweetened puffed rice cereal.
- Roasted gram dal – or chutney dal (Pottukadalai/ Puttani) gives a nice texture to this recipe. Puttani Powder is the secret to getting perfect Susla. So dont skip this.
- Peanuts – for me are non negotiable. However, if you or anyone you are serving this to, has allergies, feel free to skip it. Cashews are a pleasant and luxurious replacement.
- Coconut oil or any neutral flavored vegetable oil for cooking
- Mustard seeds, Urad dal for tempering
- Turmeric powder for color and vibrance
- Chopped onions and green chilis along with chopped tomatoes to add body and texture to this recipe
- Lemon juice for a refreshing tangy taste
- Cilantro for garnish
- Sev for topping – optional but highly recommended
Variations
- Add more veggies like grated carrots, chopped bell peppers, chopped raw mangoes, grated beets, chopped cabbage to make it nutrient dense.
- Other nuts and seeds like sunflower seeds, pumpkin seeds, roasted almonds also work beautifully in this recipe. This is not the authentic version but definitely healthier and equally delicious.
- Finish this Upma with a sprinkle of freshly grated coconut. The aroma that coconut adds to this dish is heavenly.
Recipe Notes
In all honesty, this is a beginner friendly recipe that anyone can make. But here are some things that are worth paying attention to –
- Puffed rice cereal tends to reduce in volume as soon as you expose them to water. So it is important to estimate the quantity keeping this in mind.
- As a rule of thumb, I use 2 cups of puffed rice for every person I serve. We are three in our house. So I have used 6 cups here.
- The way the puffed rice is washed is very important. We want to wash it in a colander and let it sit so that the water drains away. We are not soaking the puffed rice here.
- Timing is everything in this recipe. I recommend washing the puffed rice only after you have prepped the other ingredients.
- The longer the rice sits in its moist form, the more it tends to lose its shape and turn mushier.
- Here is where the roasted gram dal plays an important role. The Puttani powder helps absorb any remnant moisture while also adding a pleasant mouth feel to this Upma.
- Puffed rice cereal has some salt added to it. So go easy on the salt.
- As a last tip, I recommend frying the peanuts till crunchy at the very beginning and draining them. Set them aside and add them at the end just before you serve. This helps preserve its crunchiness.
Shelf life and storage
This is one of those recipes that you make instantly and enjoy it immediately too. I won’t recommend storing or freezing it.
Serving suggestions
- Top freshly made Pori Upma with grated carrots, sliced cucumbers and diced raw mangoes. Fruits like grapes and pomegranate make for lovely toppings too.
- Well, you can also add crunchy sev or any Faral on top.
- Serve this Usli with some piping hot Chai and a light salad or even Bajji by the side. In so many places in North Karnataka, I have seen folks enjoy this combination with Mirchi Bajji and Chaha.
Method
Assemble all the ingredients you require. Chop the veggies and set aside. To a blender, add the roasted gram dal and grind to a fine powder.
Place the puffed rice in a colander. Wash well under running water. Let it sit undisturbed for 5 to 6 minutes.
Now, transfer the washed puffed rice to a large mixing bowl. Add the ground roasted gram dal powder to this, stir well and combine. Set aside.
Heat a pan with oil. When the oil is shimmering, add the raw peanuts and fry them on low heat for 3 to 4 minutes. They should become crunchy and brown on the outside.
Drain the fried peanuts and set aside. To the same pan, add mustard seeds and when they splutter, add urad dal.
Allow the Urad dal to brown and immediately add chopped green chilis, curry leaves and onions. Stir well to mix.
Add turmeric powder next. Mix well. Saute on medium heat until onions become soft and translucent.
At this stage, add the chopped tomatoes along with salt. Cook on medium heat, stirring often, until the tomatoes are mushy.
Now, add the puffed rice mixture along with the peanuts to the pan. Gently combine so that everything is evenly incorporated.
Finish with finely chopped cilantro and lemon juice. Serve hot.
Karnataka Style Mandakki Ogarane Recipe| Pori Upma
Equipment
- 1 heavy bottomed frying pan
- 1 high speed blender
Ingredients
- 6 cups puffed rice
- 1/4 cup roasted gram dal
- 1.5 tbsp oil
- 3 tbsp raw peanuts
- 1 tsp mustard seeds
- 1 tsp urad dal
- 5 green chilis chopped
- 1 cup onions finely chopped
- 1 tsp ground turmeric
- 1 cup tomatoes finely chopped
- 1/2 tsp salt
- 2 tbsp cilantro chopped
- 1 tbsp lemon juice
Instructions
- Assemble all the ingredients you require. Chop the veggies and set aside. To a blender, add the roasted gram dal and grind to a fine powder.
- Place the puffed rice in a colander. Wash well under running water. Let it sit undisturbed for 10 to 15 minutes.
- Now, transfer the washed puffed rice to a large mixing bowl. Add the ground roasted gram dal powder to this, stir well and combine. Set aside.
- Heat a pan with oil. When the oil is shimmering, add the raw peanuts and fry them on low heat for 3 to 4 minutes. They should become crunchy and brown on the outside.
- Drain the fried peanuts and set aside. To the same pan, add mustard seeds and when they splutter, add urad dal.
- Allow the Urad dal to brown and immediately add chopped green chilis, curry leaves and onions. Stir well to mix.
- Add turmeric powder next. Mix well. Saute on medium heat until onions become soft and translucent.
- At this stage, add the chopped tomatoes along with salt. Cook on medium heat, stirring often, until the tomatoes are mushy.
- Now, add the puffed rice mixture along with the peanuts to the pan. Gently combine so that everything is evenly incorporated.
- Finish with finely chopped cilantro and lemon juice. Serve hot.
Video
Notes
- Puffed rice cereal tends to reduce in volume as soon as you expose them to water. So it is important to estimate the quantity keeping this in mind.
- As a rule of thumb, I use 2 cups of puffed rice for every person I serve. We are three in our house. So I have used 6 cups here.
- The way the puffed rice is washed is very important. We want to wash it in a colander and let it sit so that the water drains away. We are not soaking the puffed rice here.
- Timing is everything in this recipe. I recommend washing the puffed rice only after you have prepped the other ingredients.
- The longer the rice sits in its moist form, the more it tends to lose its shape and turn mushier.
- Here is where the roasted gram dal plays an important role. The Puttani powder helps absorb any remnant moisture while also adding a pleasant mouth feel to this Upma.
- Puffed rice cereal has some salt added to it. So go easy on the salt.
- As a last tip, I recommend frying the peanuts till crunchy at the very beginning and draining them. Set them aside and add them at the end just before you serve. This helps preserve its crunchiness.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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