Masala Puffed Rice (Charbure Upakari/ Mandakki Upakari)

This is a traditional Indian snack that is made with rice, black pepper, salt, and spices. It’s usually fried in oil until it becomes crispy on the outside and soft on the inside.

Masala Puffed Rice is a popular Indian snack. It is made from rice that has been cooked in ghee and spices, then fried in oil. Mandakki Upakari is a variation of this dish that uses mashed potatoes instead of rice. Read more in detail here: how to make puffed rice.


If you visit Udupi, Mangalore, or Kundapur, don’t forget to see the gorgeous beaches and mundakki upkari. The most popular street dish in Udupi, Mangalore, and Kundapur is Mundakki upkari. During yakshagana evenings, automobile festivals, or any social event in certain areas of coastal Karnataka, there is usually a mundakki stand. On the beaches of Udupi, Mangalore, and Kundapur, there’s usually one stall. Vendors put up little booths along the roadside to sell mundakki. The aroma of mundakki upkari, on the other hand, spreads far and broad. It draws you in from miles away. 🙂 That’s why a mundakki upkari stand is usually surrounded by a large throng. 

The Kannada term for the simple but flavorful and delicious puffed rice snack from Udupi, Mangalore, and Kundapur is Mundakki upkari. This delectable snack is very light. You can eat a whole bowl of mundakki without feeling full. 


Mundakki upkari has a variety of names, including charbure upakari in Konkani and kurle pachadi in Tulu. Kannada names include Mandakki upakari and Churmuri.

When my big family of 59 people gathers for any occasion, whether it a festival, a home event, or a trip to the beach, we always eat charbure upakari. My mother and aunts make it with tremendous enthusiasm, and everyone devours it, young and old alike.

Mundakki upkari is a simple dish that takes just 10 minutes to make. In the coastal areas of Kundapur, Udupi, and Mangalore, mundakki upkari is cooked in this manner. 


  • 2 cups rice puffed
  • 1 large tomato, coarsely chopped
  • 1 onion, finely chopped
  • 1 tblsp. red pepper flakes
  • 1 tbsp. rasam powder
  • 2 tablespoons fresh corriander, coarsely chopped
  • season with salt to taste
  • 4 tblsp. coconut oil
  • 1 medium-sized peeled and shredded carrot 
  • 2 tablespoons raw mango grated (optional)
  • 1 lemon 

Serves: 2

Time to prepare: 10 minutes

Method of Preparation:

  1. Puffed rice, salt, red chili powder, and rasam powder should all be combined in a mixing dish.
  2. Mix in the coconut oil until the powders are evenly distributed throughout the puffed rice.
  3. On a dish, place this spicy puffed rice. Mix well with finely chopped tomato, finely chopped onions, peeled, grated carrot, finely chopped fresh coriander, and lemon juice.
  4. Serve right away and enjoy! Serve in paper cones if desired to create the atmosphere.
  5. When puffed rice is combined with tomatoes and carrots, it quickly becomes mushy and sloppy. Only cripsy and crispy puffed rice is enjoyable to consume.
  6. If mangoes are in season, top with shredded mango.


  1. A excellent rasam powder, particularly the Brahmin tomato rasam powder found in Kundapur, Udupi, and Mangalore, is what makes this simple snack delicious. If you don’t have a decent rasam powder, use twice as much red chilli powder as recommended. 
  2. Because of the fresh ingredients utilized and the right mix of spice and sourness, this snack is delightful. 
  3. Some vendors serve mundakki upkari with peeled, grated beetroot, which is delicious!
  4. The above-mentioned mundakki upkari is not the same as the Bangalore churmuri.


More Mangalorean snack dishes from Udupi may be found here.

Tags: charburo, family get-together, Udupi Mangalore street food, charmuri, churmuri, mundakki, Udupi cuisine, Mangalore cuisine, charbure upakari, kurle pachadi, mundakki, mandakki upakari, mundakki upkari

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.