Susla Recipe

Ingredients

• 3 cups Puffed Rice (Murmure) (soaked in water for 1 minute, then drained)
• 2 medium Potatoes (peeled and diced into small pieces)
• 2 large Onion (finely chopped)
• 2 large Tomato (chopped)
• 3 Green Chili (sliced)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 1 tablespoon Curry Leaves (fresh)
• 2 tablespoons Raw Peanuts (roasted until crisp)
• 2 tablespoons Vegetable Oil (for tempering)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Mustard Seeds
• pinch Dried Red Chili (optional, for extra heat)
• 1 tablespoon Chana Dal (Split Bengal Gram) (unwashed, just wiped)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Red Chili Powder
• to taste Salt

Instructions

1. Soak the Puffed Rice

   Place 3 cups of puffed rice in a large bowl, add enough water to cover, mix with hands and let sit for 1 minute.

   Time: PT1M

2. Drain the Puffed Rice

   After 1 minute, squeeze the puffed rice firmly to remove all water and transfer to a fine mesh sieve.

   Time: PT1M

3. Prepare the Vegetables

   Dice the potatoes into small pieces, finely chop the onions, chop the tomatoes, slice the green chilies, and set aside fresh coriander, curry leaves, and lemon juice.

   Time: PT5M

4. Roast the Peanuts

   In a dry pan, toast the raw peanuts over medium heat until golden and crisp, then set aside.

   Time: PT1M

5. Temper the Spices

   Heat 2 tbsp oil in the frying pan over medium heat. Add 1 tsp cumin seeds, 1 tsp mustard seeds, a pinch of dried red chili, sliced green chilies, curry leaves, and 1 tbsp chana dal. Roast until the seeds splutter and the dal turns golden.

   Time: PT2M

   Temperature: Medium heat

6. Sauté the Onion

   Add the finely chopped onions to the pan and sauté for about 1 minute until they turn translucent.

   Time: PT1M

   Temperature: Medium heat

7. Cook the Potatoes

   Add the diced potatoes and a pinch of salt. Mix well, cover the pan, and cook for 7‑8 minutes, stirring once or twice to prevent sticking.

   Time: PT8M

   Temperature: Medium heat

8. Add Turmeric

   Sprinkle 1 tsp turmeric powder over the potatoes and stir to combine.

   Time: PT0.5M

9. Cook the Tomatoes

   Add the chopped tomatoes, stir briefly, then cover the pan and let them soften for about 1 minute.

   Time: PT2M

   Temperature: Medium heat

10. Add Ground Spices

    Stir in 1 tsp coriander powder and 0.5 tsp red chili powder. Mix well.

    Time: PT0.5M

11. Combine All Ingredients

    Add the drained puffed rice, salt to taste, fresh coriander leaves, lemon juice, and the roasted peanuts. Toss everything together and stir‑fry for 1 minute so the flavors meld.

    Time: PT1M

    Temperature: Medium heat

12. Serve

    Transfer the Susla to a serving plate and enjoy hot with tea or as a light breakfast.

    Time: PT0M

Nutrition Facts

Calories

470

Protein

11g

Carbohydrates

120g

Fat

36g

Fiber

5g

Ingredient Substitutions

• Instead of Puffed Rice (Murmure): Poha (flattened rice)
• Instead of Potatoes: Sweet potatoes
• Instead of Onion: Shallots
• Instead of Tomato: Canned diced tomatoes
• Instead of Green Chili: Jalapeño
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Curry Leaves: Bay leaf (different flavor)
• Instead of Raw Peanuts: Cashews
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Cumin Seeds: Ground cumin (use less)
• Instead of Mustard Seeds: Fenugreek seeds
• Instead of Dried Red Chili: Red chili flakes
• Instead of Chana Dal (Split Bengal Gram): Urad dal (split black gram)
• Instead of Turmeric Powder: Ground ginger (different color)
• Instead of Coriander Powder: Cilantro leaves (fresh)
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Salt: Sea salt, Rock salt

Equipment Needed

• Large Mixing Bowl
• Fine Mesh Sieve
• Cutting Board
• Chef's Knife
• Frying Pan or Skillet
• Spatula or Wooden Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Soaking and thoroughly draining the puffed rice to keep it crisp.
• Cooking the potatoes until just tender without letting them stick or burn.
• Final high‑heat toss to coat the puffed rice evenly without making it soggy.

Chef Tips from the Video

• Use a non‑stick skillet for an easier stir‑fry and less sticking.
• Add a pinch of asafoetida (hing) with the tempering for an authentic Karnataka flavor.
• Garnish with extra roasted peanuts and a drizzle of fresh lemon juice just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat briefly in a pan before serving.

Freezer: Not recommended; puffed rice loses its texture when frozen.

Room temperature: Can be kept at room temperature for up to 4 hours on a cool day.

Make-Ahead Tips

• Chop all vegetables and store them in airtight containers in the fridge.
• Soak the puffed rice just before cooking to retain crispness.
• The dish reheats well in a dry skillet; add a splash of oil if it looks dry.

Frequently Asked Questions