Diet Chivda
Ingredients 1 cup thin poha (flattened rice) 1/4 cup roasted chana dal (split chickpeas) 1/4 cup peanuts 10-12 curry leaves 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder (adjust to taste) A pinch of asafoetida (hing) 1 tablespoon oil (preferably olive oil) Salt to taste 1/4 teaspoon chaat masala (optional) Chopped coriander leaves for garnishing
Nutrient details
Fats : 0.2
Protein : 1.3
Fibre : 0.2
Carbs : 0.2
Ingredients for this Recipe
Thin poha (flattened rice)
1 cup
Roasted chana dal (split chickpeas)
1/4 cup
Peanuts
1/4 cup
Curry leaves
10 no
Mustard seeds
1/2 tsp
Cumin seeds
1/2 tsp
Turmeric powder
1/2 tsp
Red chilli powder
1/4 tsp
Hing
1 pinch
Oil
1 tsp
Salt to taste
0
Preparation
1. Start by dry roasting the thin poha in a pan on low heat. Keep stirring continuously to prevent it from getting burnt. Roast for about 2-3 minutes until the poha becomes crisp. Set aside.
2. In the same pan, heat the oil over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, roasted chana dal, and peanuts. Sauté for a few minutes until the peanuts turn slightly golden.
3. Add the curry leaves, turmeric powder, red chili powder, and asafoetida to the pan. Mix well and sauté for another minute to infuse the flavors into the oil.
4. Reduce the heat to low and add the roasted poha to the pan. Mix everything together gently so that the spices coat the poha evenly. Cook for an additional 2-3 minutes, stirring occasionally.
5. Turn off the heat and let the chivda cool down completely.
6. Once the chivda has cooled down, store it in an airtight container. You can enjoy it as a snack whenever you like.