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Sev Mumra Recipe | Sev Mamra Recipe | Sev Mamra In English | How to Make Make Mamra From Scratch

Updated: Jan 26, 2023

I wasn't very keen on Sev Mumra until I tried my mother-in-law's 'made from scratch' version! Trust me, it's not that hard to make and it's THE BEST! Plus it uses up any leftover basmati rice you have. So let's get cooking!

Home-Made Sev Mumra Recipe Prep Time: 2-3 Days to Dry Mumra (Approx)

Cooking Time: 1 Hour For Sev & Mumra (Approx)

Serves 6-8 People INGREDIENTS

  • 1 Cup or 80g Homemade Sev

  • 5 Cups or 150g Fresh Homemade Mumra (see note below)

  • 2 tsp Oil

  • 1/2 tsp Mustard Seeds

  • 1/8 tsp Hing (Asafoetida)

  • 1/2 tsp Red Chili Powder

  • 1 1/2 tsp Icing Sugar

  • Sunflower or Corn Oil for Deep Frying

How to Make Mumra From Scratch

This is a great use of leftover basmati rice!

Lay your rice in a thin layer on a tray. Be sure to break up any clumps of rice you find.

Place the tray on a countertop or table where it won't be disturbed or get in the way, allowing the rice to dry out.

Everyday, stir up the rice with your hands to ensure the rice dries evenly.

The rice will be completely dry, as shown in the video, when it is ready.

Note: If your leftover rice was cooked with oil, you may see some oil on your hands after touching the rice. I recommend you place the dried rice on a paper towel to remove any excess oil.

If you are not ready to make the mumra yet, you can store it in an air-tight bottle for 1-2 months if your leftover rice contained oil, or 2-3 months longer if your leftover rice contains no oil.

Note: 200g of cooked rice will make about 90g of dried rice. About 90g of dried rice makes about 5 Cups of fried mumra.

Sev Mumra


Keep the sev aside.

To fry the mumra, make sure the oil is hot otherwise the mumra won't cook properly.

Prepare a tray lined with newspaper covered by paper towels ready for the fried mumra.

Once the oil is heated up, place a large sieve inside the pot you are frying in.

Then add about 1 TBSP worth of dried rice to the hot oil in the sieve.

It will puff up very quickly if your oil is hot enough.

Remove as much oil as you can by shaking the sieve. Then place the mumra (puffed rice) onto the prepared tray to drain.

Continue until all your mumra are fried.

Place the mumra into a large bowl ready for tempering.

Add the chilli powder and icing sugar to the mumra and mix it up.

In a small pan, heat up 2 tsp oil. Once it's heated up add the mustard seeds.

When the mustard seeds stop popping, add the hing or asafoetida.

Add the tempering to the mumra and mix it in.

Then add as much sev as you like to the mix.

Adjust the seasonings and add salt, chilli powder or icing sugar per your taste.

Mix it together. Then store in an airtight container.

ENJOY with Masala Chai.

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