Mudgo is a variety of Rice Flakes . It is like thick poha and slightly puffed . In Tamil and Malayalam it’s called Karthika pori , In Konkani it’s called Mudgo , In Marati it’s called Bhajake pohe or Phulalele  pohe . In  Kannada it’s called Murmuri . It is  mostly available only in some parts of India .

Ingredients :

1 . Mudgo – 8 cups .

2 . Besan ( gram flour ) – 3 cups ( for preparing sev ) .

3 . Ground nuts – 1 cup .

4 . Fried dal ( pottu kadale ) – 1/2 cup .

5 . Dry coconut pieces – 1 / 2 cup    ( Optional ) .

6 . Oil – for deep frying .

Salt to taste .

For seasonings :

1 . Oil – 2 tbsps .

2 . Mustard seeds – 2 tsp .

3 . Cumin seeds – 2 tsp .

4 . Turmeric powder – 1 tsp .

5 . Asafoetida – 1 tsp .

6 . Green chillies – 7 – 8 Finley chopped .

7 . Curry leaves – 1/4 cups .

Method :

1 . Sun dry the mudgo for 1 – 2 hours .

2 . Heat a wide heavy bottom pan add mudgo regulate the flame to medium .

3 . Stir them with spatula and roast until they turn light and crispy . Transfer them to a large vessel and keep aside .

How to prepare sev :

4 . Sieve the besan in a bowl .

5 . Make a dent in center of the flour.

6 . Heat 1 tbsp of oil in a ladle and pour over the flour .

7 . Gather flour to the centre , sprinkle water and prepare a smooth dough .

8 . Devide the dough into parts and make balls use oil and kneed well .

9 . Heat oil in deep frying pan .

10 . Apply oil to sev maker ( inner side ) . Using sev disc fill the prepared ball in the sev maker.

11 . Press directly to hot oil in the pan in round motion till oil holds.

12 . When it is cooked turn over gently and fry till crisp on both sides

13 . Prepare all sev in the same manner . Put in colander and allow the oil drain well .

14 . Crush into small pieces . Keep aside .

15 . In the same oil fry ground nuts , dal and curry leaves one by one separately . Keep it aside .

16 . Heat a wide heavy bottom pan add 2 tbsps of oil . Add mustard seeds and cumin seeds , when mustard starts to splutter add finely chopped green chillies and reduce flame , fry the green chillies till they becomes crispy . Add salt , turmeric powder and asafoetida .

17 . Now add roasted mudgo and mix it well . Add fried ground nuts , dal and curry leaves fry for another 5 – 10 minutes stirring continuously . In this stage check the salt and adjust if needed .

18 . Switch off the flame and stir for a while . Then keep aside for it to cool .

19 . When it cools to room temperature , store in air tight container .

20 . Serve with Tea or coffee as a snack .

Note :

1 . This recipe will give you approx one kilogram of mixture and it keeps good for 2 weeks in air tight container .

2 . If you sun dried the mudgo it is easier to roast them . If you don’t Sun dry it will take a long time to roast .

3 . In this same way you can prepare thick poha mixture also.