Puffed Rice Vegetable Salad
Puffed rice vegetable salad - light, crunchy and refreshing savoury treat perfect as afterschool snack. It is a gluten free and vegan dish.
Servings: 2 portions
Calories: 194kcal
Equipment
- 2 spoons
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 50 gms (or) 2 Cups Puffed rice
- ¼ Cup Carrot wash, peel and grate
- ⅓ Cup Cucumber wash, remove seeds and chop finely
- ⅓ Cup Tomato wash, remove seeds and chop finely
- ¼ Cup Frozen Corn thaw
- 2-3 Sprigs Coriander Leaves wash and chop finely
- 2 Teaspoons Roasted Peanuts
- 2 Teaspoons Roasted Gram/Pottu Kadalai/Putnala Pappu
- ½ Teaspoons Cumin Powder/ Jeera Powder
- ¼ Teaspoon Amchur/ Dry Mango Powder
- Salt as required
Instructions
- In a mixing bowl, add puffed rice, tomato, corn, carrot, cucumber, roasted peanut, roasted gram, coriander leaves, cumin powder, aamchur and salt.50 gms (or) 2 Cups Puffed rice, ¼ Cup Carrot, ⅓ Cup Cucumber, ⅓ Cup Tomato, ¼ Cup Frozen Corn, 2-3 Sprigs Coriander Leaves, 2 Teaspoons Roasted Peanuts, 2 Teaspoons Roasted Gram/Pottu Kadalai/Putnala Pappu, ½ Teaspoons Cumin Powder/ Jeera Powder, ¼ Teaspoon Amchur/ Dry Mango Powder, Salt
- Mix with a spoon until everything is well combined.
- Check the taste and add more salt or spices if necessary.
- Serve crunchy and tasty puffed rice salad immediately.
Notes
Nutrition
Calories: 194kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 41mg | Potassium: 338mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3217IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg
