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Muri, also known as puffed rice, has been produced since ancient times using a technique known as hot sand frying, in which parboiled rice (i.e. steamed and then dried) is puffed by preheated sand. In a pan, sand is heated until it is sufficiently hot to instantly cause the addition of rice to pop. The heated ingredients in the pan are added, and the parboiled or dried pre-cooked rice is stirred in. The rice is scooped out by a sieve as the puffing begins almost instantly and ends in less than a minute. Muri may also be served with sugar, milk, or jaggery. It is a component of foods like bhel puri and jhal-muri. By blending jaggery or sugar syrup, it is also used to make laddoo.
| Nutrition Value Per 100 gm (Apx) | |
|---|---|
| Carbohydrates | 73.6 g |
| Proteins | 7.5 g |
| Fats | 0.1 g |
| Dietary Fibers | 1.7 g |
| Calories | 325 Kcal |
