Spicy Home made Sev Mamra (Spicy Dehydrated rice)

Whilst growing up in Kenya, drying cooked left- over cooked rice in the sun was a regular chore all mums did. Memories of that chore came back to me when my mother in law also dried cooked rice in UK. The  dehydrated  rice becomes very dry and hard .  This is then collected and stored in an air tight jar until you were ready to fry them for a snack called sev mamra.  In winter,  it’s quite easy to dehydrate the rice by spreading it on a tray and drying it near a radiator as it dries within a day as we have heating on all day.   In the summer, you can dry it in the sun as long as it’s away from the birds.  An easier way of dehydrating the rice is to spread  it evenly in an oven tray and cooking it on a very low heat for several hours (stirring the rice  in between.   Dehydrating rice in a dehydrator is the modern way of drying out the rice.    Rice dehydrated this way  can be recooked by adding hot water to it so it’s very popular with people who go camping.   My recipe using ready made mamra is here.

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What is sev?

Sev  looks like  thin noodles made of gram flour which are  deep-fried and lightly spiced.  They can be eaten on their own or with mamra added.  Sev can also be added to a curry like this sev tomato curry.

What is mamra ?

Mamra is a kind of a puffed rice and can be bought ready made .  The usually need some spices added to give it some flavour.  Adding them to sev makes this a perfect snack.  However in this recipe use the home made dehydrated rice.

Ingredients to make the sev mamra:

• 4-5 cups of home made sev Recipe is here (you can also use ready made sev.)
• 3-4 cups of hehydrated rice (home made mamra)
• 1 tsp turmeric
• 1 tsp salt
• 1 litre  sunflower oil to fry the mamra
• 1 cup of peanuts
• ½ cup mixture of cashews and almonds
• 3-4 fresh curry leaves

Method:

1.  Heat the oil and drop a couple of rice flakes in the oil.  The oil is ready when the rice  puffs up and rises.  As soon as the rice puffs up, remove it into a mixing bowl and add salt and turmeric and mix. Next fry the peanuts, almonds and cashews and add to the puffed rice.  Finally add the the sev to the mamra and mix well.

2.  Garnish with fresh curry leaves and enjoy the sev mamra snack.  You can add chopped onions  and a dash of lemon to make the snack taste like bhel.   My favourite  is  sprinkling these on sev puri chaat.   Any left-over snack can be saved in an air tight container up to a week.

How many of you still make sev mamra from dehydrated rice at home?

 

Today’s Quote:   “Even the most resourceful housewife cannot create miracles from a rice less pantry”  Chinese Proverbs quotes

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