1 minPrep
30 minCook
31 minTotal
6Servings
220Kcal
Ingredients
- —Mustard seeds : 1/4th teaspoon
- —Cumin seeds : 1TBSP
- —Red chili powder : 1/4th TSP
- —Turmeric : 1/4th TSP
- —Asafoetida (Hing) : 1/4th TSP
- —Powdered Sugar : 1TSP
- —Salt : As per taste.
- —Ginger (1 inch) : Grated or Julien
- —Curry leaves : 1 spring
- —Green chilies : 3 to 4,diagonally cut.
- —Cashew nuts : 1/3rd cup
- —Roasted Chana dal : 1/3rd cup.
- —Raisins :2 tbspn
- —Oil : 1 and 1/2 cup ( Includes Tempering)
- —Flattened thick poha (rice) :300 grams.
Instructions
- Measure all the above ingredients thoroughly before using them.
- While roasting all the ingredients, please roast on sim or medium flame to avoid blackening or burning.
- While roasting curry leaves and green chilies, roast in minimum oil and avoid any changes in the colour to retain its fresh, green taste.
- It is important to use a heavy bottom ,pan,utensil or kadhai to avoid burning or blackening.
- Heat the pan,when it is well heated,reduce the flame. Start adding the ingredients to it one by one
- 1st add the peanuts and roast them for not more then two minutes, remove in a plate (Keep a kitchen towel before hand on the plate)
- Repeat this process, with all the ingredients except the grated coconut, cashew and almond
- Then add all the spices like cumin, seeds,mustard seeds , asafoetida to it,add green chilies and curry leaves ( Remember the goal is to make them crispy without changing its color or taste)
- Add Raisins but remove it real quick to avoid making it over plum.
- Now add turmeric, sugar powder ,salt as per your taste and stir well.
- Mix all of the ingredients, (Add Red chili powder too if you want a red chiwda, heat in the pan or kadhai on medium flame for two minutes.
- Now add the roasted, flattened poha to the above mix till it gently and evenly gets coated with the above spices and nut mix.
- You can allow to cook for 2 to 3 minutes on simmer to re- heat the entire mix to ensure even coating.
- Your Chivda is ready to be eaten. ( While storing the Chivda, remember to use air tight containers, and allow the Chivda to completely cool down,otherwise the steam will make the Chivda soggy in the container)
Ready to cook?
Follow step-by-step instructions in Cook Mode.