Puffed rice[α] is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.
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Origin [edit]
Pori (Puffed Rice) has been mentioned in various Tamil literatures as an offering to Hindu deities.
- Offerings of pori and jaggery made to Vinayagar (Lord Ganesh) are mentioned in the Tiruppugazh, a 15th century anthology of Tamil religious songs, written by Tamil poet Arunagirinathar.
Usage [edit]
Puffed rice is used in breakfast cereals, snack foods like puffed rice cakes, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat (snack). It is also used in temples and gurdwaras as prasad (an offering).
Pori is offered to Hindu gods and goddesses in all poojas in the South 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. Tamil saints say that Lord Ganesh loves pori, so it should be offered to him without fail. Pori production has been the main family business for centuries among many villages around Namakkal, Avinashi in Tamil Nadu.
In Telangana, as a snack typically given to children, puffed rice or bongulu is made into ball with jaggery syrup or bellam pakam.
Mudhi is a staple food of people of Odisha.[1] northern Odisha, especially Baripada, Mayurbhanj district is significant for the production of Mudhi, where throughout the state it is eaten in breakfast.[2] NGOs have taken forward initiatives to engage village women of northern Odisha for producing Mudhi.[3] Intellectual property rights (IPR) Cell of Orissa University of Agriculture and Technology (OUAT) has decided to bring out Geographical indication (GI) registration of Mudhi.[4]
A traditional puffed rice called muri (sometimes spelled mouri) 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. Muri is a staple food in many parts of Rayalaseema, North Karnataka, Odisha, West Bengal and Bangladesh. Jhalmuri or Masalamuri or Bhelpuri is a very popular preparation made from muri.[5]
Puffed rice is referred to as mur-mure in some parts of India. In many parts of Rayalaseema, North Karnataka uggani along with Mirapakai Bajji (Chilli Bajjis) are popular.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.
| Language | Puffed rice |
|---|---|
| Assamese, Oriya | Mudhi |
| Bengali | muri |
| Bulgarian | оризон ("orizon") |
| Chinese | 米香(pinyin:mǐ xiāng),大米花(pinyin:dà mă huā) |
| Croatian | ekspandirana riža |
| Czech | pufovaná rýže / burizon |
| Dutch | gepofte rijst |
| English | Puffed rice |
| Filipino | Ampaw |
| French | Riz soufflé |
| German | Puffreis / Reiswaffel |
| Gujarati | Mumra or Mamra |
| Hebrew | Orez TaFuah |
| Hindi | Murmure / Parmal / Laee / Laiyaa |
| Hungarian | puffasztott rizs |
| íslenska | uppblásin hrísgrjón |
| Italian | Riso soffiato |
| Japanese | ポン菓子 (Pongashi) |
| Kannada | Churumuri, Kalle Puri, Puri, Mandalu or Mandakki and Aralu (Poprice) |
| Kazakh | кіртілдек күріш ("kirtildek kurish") |
| Konkani | Chirmulyo, Chanburo |
| Korean | Gang-naeng-yi |
| Macedonian | експандиран ориз (ekspandiran oriz) |
| Maithili | Murhi |
| Malayalam | Pori, Malaru |
| Marathi | Kurmure / Murmure |
| Nepali | Murai / Bhuja |
| Norwegian | Puffet ris |
| Polish | Ryż dmuchany / preparowany |
| Portuguese | Arroz Tufado |
| Punjabi | Phulian |
| Russian | воздушный рис ("vozdushny ris") |
| Kosli language (Sambalpuri) | Bhuja |
| Serbian | ekspandirani pirinač |
| Sindhi | fulla |
| Slovak | burizóny |
| Slovene | ekspandiran riž |
| Spanish | Arroz inflado |
| Swedish | Puffat ris |
| Tamil | Pori |
| Telugu | Maramaralu or Moorilu [Costal Andhra] or Bongulu [Telangana]or Borugulu(as called in Rayalaseema) |
| Tulu | Kurlu |
| Urdu (Dakkani) | Murmure |
| Vietnamese | Bỏng gạo |
Sources and notes [edit]
Sources [edit]
Notes [edit]
See also [edit]
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