This dish is prepared by soaking chanburo (Puffed rice) for 5-10 minutes and then straining off the excess water and seasoning it. Tastes really good.
Soak 8-10 cups of chanburo (puffed rice) in plenty of water, the chanburo will float on top. Do not worry slowly it will absorb the water and shrink in size. Strain the water and squeeze out as much water as possible. However do not put pressure on the chanburo as it will get crushed and mashed. This will not give you taste as well as texture while preparing the usli. The chanburo’s sink a lot in size and 8-10 cups will yield about only 3-4 cups of chanburo. Keep the squeezed out chanburo in a colander.
Heat a thick bottomed large kadai with 2-3 tblsp of oil, when hot add ½ tsp of jeera, 1 tsp of rai (sasam) when they splutter add 3-4 green chillies slit vertically, 1 tsp hing powder, ½ tsp haldi powder and 8-10 curry leaves.
Fry well and add 1 large sized onion sliced thinly lengthwise. Fry it till translucent and then add in the prepared chanburo, salt to taste and mix well.
Add peeled and grated on medium sized grater one large carrot, mix well, cover and cook in its own steam till done.
Keep stirring in between, the chanburo will swell a little bit when they get cooked. Mix well, garnish with a handful of finely chopped coriander leaves, a few drops of freshly squeezed lemon juice (Optional) and serve hot as a snack / tiffin or even for breakfast.