Pour lots of water to a large pot and add puffed rice to it stirring with your hand.

If you are using thicker variety, leave it in water for around 5 mins. If you are using the very airy variety, just dunk them in water and squeeze up the water immediately else they turn mushy.

Squeeze away the excess water from the puffed rice fully and transfer to a wide plate.

Puffed rice should be soft enough but not soggy at this stage.

Add fried gram to a blender and make a fine powder. Set this aside.

Heat a wide and deep pan with oil.

Add mustard, cumin, dals and peanuts (if using).

Fry until the peanuts turn golden. Then add green chilies and curry leaves. Saute for a minute.

Add onions and fry for 2 to 3 mins until they turn pink.

Next add tomatoes, turmeric and salt.

Fry till the tomatoes turn mushy. If needed cover and cook on a low heat.

Saute the mixture till it begins to leave the sides.

Lower the flame completely. Add the rice puffs and mix well.

Cover and cook on the lowest heat until the puffed rice turns hot. Do not leave for long time as they burn quickly or stick to the bottom.

Turn off the stove and add 2 tbsps fried gram powder & coriander leaves. Mix well.

Taste it & add more fried gram powder, salt if needed and then lemon juice.

Mix well and serve puffed rice upma with mirchi bajji or plain yogurt.