How to Make Puffed Rice at Home.

Is it possible to make puffed rice at home. Kind of stuff used in bhelpuri and jhalmuri e.t.c.

Could Microwave or convection ovens be of any help?
Are these some kind of special verity of rice.

I'm sure Google would tell you.

It's particularly good at recipes!

They are puffed rice, I mean they are called MURMURE, OR MURMURA, (someone correct me if I am wrong) and available at all departmental stores, then why make them.

Yes Murmure or Murmura or Fuliyan, that is what i mean.
Some times these are not available nearby that is why need arises to make them.Storage for long time is also problem during moisture season.

Howcome not available yaar, buy only 250 gms at a time, that will be more than enough, check out the small time grocery stores you ought to find them.

anyways check these links
http://www.lovelyrecipes.com/recipe.php?recipeid=2206

No doubt these were available easily, but that was during our childhood, now i have find it difficult find nearby.

i have checked the link but this is process for small scale industrial production not suitable for home production.

Googling ‘making puffed rice at home’threw up 113000 results with articles, videos and whatever you can ask for . Now for a very honest question considering your past replies, are you unaware about google?

Already googled first, see the first option it says it is very difficult process and does not tells much and fourth result showing youtube link is more for some briyani and pulav prepration, didn't went past that.

If googling is answere to all questions, i think so many forums and threads on this site are not required.

BTW first result of google is from yahoo!

Ok if you say so as I don’t have patience to search for puffed rice . Btw, I do believe that Google is the answer to all such questions.

I'm surprised puffed rice/murmura is not available in Delhi!

It's available in Indian grocery stores in the US. Yes, even in the couple of mom and pop style IndoPak stores out here in the boonies where I live.

PS: In the larger grocery stores in Atlanta, there are two varieties available, not sure what they are called but one is smoother and less puffed and the other seems bigger with less perfectly shaped. Like say, sophisticated vs. desi version. Available online too: http://store.indianfoodsco.com/groce...ountryorderid= < Google.

I lived in Taiwan and a man would come to our door on a bicycle and make puffed rice for us. It was done with a cast iron oven that rotated over a charcol fire. The oven was about the size of a basketball and very heavy. They had a pressure gauge on the lid and the pressure was maintained by increasing or decreasing temperature. It would take about seven minutes before it was ready to "explode" by quickly removing the sealed lid. It was a pretty dangerous procedure because the "canon" woukd sometimes explode. Modern machines are automatic and make large amounts at one time. Due to the danger, home units are not generally available commercialy.See this web page for video.

http://video.google.com/videoplay?do...26327589404249

Enjoy

Amazing video, Rockit enjoyed it a lot, Thanks.
Blast really is heart rendering with little children playing around. I think it all depends on timing and skills this bi-cycle man has.

Btw there is another video in play list from Vietnam, it seem from that it is do able at home but what is black powder in which rice are added is not clear , could not be sand.

I have seen puffed rice made and can say it is not easy and too much of a hassle to make at home.

Fresh Paddy (rice with the husk) that has not completely dried and has some moisture left is added to huge kadhai type (similar to chinese wok) utensils containing powdered salt that has been heated and mixed in and covered. The heat makes the rice grains hot which evaporates the moisture and makes the rice grains puff up and explode out of the husk. The puffed rice is immediately sieved out and the salt remains in the wok. The husk also remains and is separated from the salt quickly by sieving as it is heavier than the puffed rice, but lighter than the salt.

i think sand is required - it is heated first and then dry rice (without husk) is poured there. Once the thing is ready, it is to be sieved.

Simple.

That was the age-old method. Evidently not simple or efficient enough. Because these days most puffed rice sold in Bengal is "machine" made. It's getting more and more difficult by the day to find the manually made kind (with sand). People swear it tasted better, and when found , it costs more than the machine-puffed kind.

CityMONK, locate some Bengali friends in Delhi, and they'll point you to shops where you can buy it. I just can't believe it is not available in Delhi shops. Or you can buy a machine from Bengal, and sell the surplus easily to local Bengalis at good profit.