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. Making bhel puri and snacks for sharing. Measure portions for the number of people and the dish you are making.
Anjappar offers this mamra puffed rice in 400 g, sent from Barcelona to Spain and Portugal.