Muri (food)

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Puffed rice 3.jpg
Alternative namesPuffed rice, mudhi, murai
Place of originIndian subcontinent
Region or stateIndian subcontinent
Associated national cuisineBangladesh, India, Nepal

Muri, also known as mudhi or murai (Bengali: মুড়ি; Odia: ମୁଢ଼ି muṛ[h]i), is a type of puffed grain from the Indian subcontinent, made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food in India, Bangladesh and Nepal. It is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. In the Indian subcontinent, it is known as mamra, porri or arsi porri.

Similarly, paddy is also puffed and popularly known as aralu or nel porri. It is used to make sandige.[1]


A traditional puffed rice called muri is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable. Mandakki is a staple food in many parts of the Indian states of Andhra Pradesh, Karnataka, Odisha, Tripura, West Bengal and modern-day nation of Bangladesh. Jhalmuri or Masalemandakki is a very popular preparation made from muri.[2]

Puffed rice is formed by the reaction of both starch and moisture when heated within the shell of the grain. Unlike corn, rice kernels are naturally lacking in moisture and must first be conditioned with steam. Puffed rice can be created by heating the steam-conditioned kernels either with oil or in an oven. Rice puffed in this way is crisp, and known as "crisped rice". Oven-crisped rice is used to produce the Rice Krispies breakfast cereal as well as the crisped rice used in Lion Bars, Nestlé Crunch, Krackel, and similar chocolate bars.[3] Though not as dramatic a change when compared to popcorn, the process and end result are the same.[3]

Another method of puffing rice is "gun puffing", where the grain is conditioned to the correct level of moisture and pressurised to around 200 psi (1,400 kPa). When the pressure is suddenly released, the pressure stored inside the kernel causes it to puff out. This method produces puffed rice which is spongy in texture.[3]

Rice can also be puffed by making a rice dough, and extruding small pellets which are then rapidly heated. The moisture in the dough flash boils and puffs the rice up. Cereal such as Cap'n Crunch is extruded, cooked, cut, pressurized, puffed and dried in a continuous process.[3]

Modern "Puffed Rice" is attributed to an American, Alexander P. Anderson, who stumbled across "puffing" while trying to ascertain the water content of a single granule of starch and introduced the first puffing machine at the World's Fair in Saint Louis, Missouri, in 1904. His eight "guns" that puffed grains for fair goers were dubbed "The Eighth Wonder of the World" by an advertising billboard poster. Once the puffing principle, technique and technology had been discovered by Anderson, the competition to puff ready-to-eat American breakfast cereal took over the economy of Battle Creek, Michigan, with Kellogg's and Quaker Oats being two memorable and still active names to endure through the early puffing frenzy.



Puffed rice is an ingredient of bhel puri, a popular Indian chaat (snack). It is offered to Hindu gods and goddesses in all poojas in the southern Indian states of Kerala and Tamil Nadu. Pilgrims of Sabarimala often pack puffed rice in their Irumudikettu along with jaggery meant to be offered to Lord Ayyappan.

Puri production has been the main family business for centuries among many villages around Namakkal, Avinashi in Tamil Nadu. In Telangana, as a snack is typically given to children, puffed rice or bongulu is made into ball with jaggery sugar syrup or bellam pakam.

Mudhi is a staple food of Odisha and West Bengal.[4] In northern Odisha, especially Baripada, Mayurbhanj district is significant for the production of Mudhi, where throughout the state it is eaten in breakfast. Mudhi Mansa(chicken curry and puffed rice mixed)is an authentic and a very popular dish in Odisha.[5] NGOs have taken forward initiatives to engage village women of northern Odisha for producing Mudhi.[6] Intellectual property rights (IPR) Cell of Orissa University of Agriculture and Technology (OUAT) has decided to bring out Geographical indication (GI) registration of Mudhi.[7]

Central Government of India in the banner of Make in India decided Mudhi from Odisha will be part Indian traditional food among 12 traditional dishes from different states that would be launched globally.[8][9]

Puffed rice is referred to as mur-mura in some parts of India. In many parts of Andhra Pradesh and North Karnataka, uggani along with Mensinkaayi Bajji (Chilli Bajjis) are popular. In Karnataka, Mandakki Usli made from mandakki is also famous. In Mithila area, "murhi" is had with "kachari"-fried potato/onion chops, fried fish or with mutton curry. "Jhal-murhi" and "Murhi-Bhuja" are also very popular snacks in this area. In Madhya Pradesh, this is referred to as Parmal and its very often eaten with Sev as a snack and also used in Bhel.

See also[edit]


  2. ^ "Making Muri". Archived from the original on 5 March 2016. Retrieved 17 September 2017.
  3. ^ a b c d Howstuffworks "What is a Rice Krispy? What is it made out of and how do they make it?"
  4. ^ Baripada Mudhi- A Process Note Archived 2012-04-26 at the Wayback Machine
  5. ^ Oriya: 12. Food.
  6. ^ Mayurbhanj Mahila Association changing lives
  7. ^ Mayurbhanj’s Mudhi to get GI registration. The Hindu. Accessed May 21, 2008
  8. ^
  9. ^

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