3 -4 whole dried red chilies, broken into small pieces
1⁄4teaspoonhing (asafetida powder)
1⁄4cupraisins
1⁄2cup raw unsalted peanuts
1⁄4cup store bought sev (spicy lentil noodles)
1⁄4cup dried coconut, slices(optional)
6cupsRice Krispies (unsweetened rice puffs)
1teaspoonsalt
2tablespoonssugar
2tablespoonslime juice
NUTRITION INFO
Serving Size: 1 (45) g
Servings Per Recipe:12
Calories: 154.2
Calories from Fat 73 g48 %
Total Fat 8.2 g12 %
Saturated Fat 1.2 g5 %
Cholesterol 0 mg 0 %
Sodium 274.7 mg 11 %
Total Carbohydrate19 g 6 %
Dietary Fiber 0.8 g3 %
Sugars 5.8 g23 %
Protein 2.2 g 4 %
DIRECTIONS
Sift and pick through the puffed rice, discard discolored pieces. Dry roast the puffed rice until it is toasty but not colored. Spread over a paper towel to allow moisture to wick away. Let it cool.
Heat the oil in a large wok. Add cumin seeds, ginger and curry leaves. Stir vigorously to season the oil well, reduce the heat. Add dried red chilies, asafetida powder and turmeric powder; stir vigorously to avoid burning. Add the raisins and peanuts, allow them to cook. As the peanuts begin to roast, add the salt, sugar and lime juice; turn off the heat. While the oil and spices are still hot, add the cooled toasted puffed rice and sev in small batches. Toss with two flat spatulas with each addition until all the rice is mixed inches Return the wok to a medium-low heat and toss this mixture quickly. Remove from heat. Serve hot or allow to cool and store it in an airtight container for up to four weeks.
