Mamra is light, very crisp puffed rice. The grain type changes the final result and suits both simple and more involved recipes.
How to use it. Use it directly as a snack or mix it in at the end to keep its crunch. Once cooked, rest it for a few minutes before serving to settle the texture.
Best for. Bhel puri, chivda and quick snacks. Measure portions for the number of people and the dish you are making.
200 g pack from Anjappar. Add it to your order for delivery to Spain and Portugal.