Sunday, 23 October 2011

Chivda- Maharashtra special

"Chivda"- Roasted beaten rice flakes, is a very common snack in western parts of India. Prepared in less oil, it is a good tea time snack for the family. So enjoy this crunchy snack  during festival time!!
"Dry Chivda"

500 grams Beaten rice flakes(Jada poha)
1 cup Peanuts
Ingredients for making chivda
1 cup Dry bengal gram dal(Channa dal)
1/2 cup Cashew nuts
1/4 cup (little more) sesame seeds(til)
1/2 cup dry coconut powder
7-8 curry leaves
2 Whole red chilli(sabut lal mirch)
2 teaspoon mustard seeds(rai)
2 teaspoon oil
1 teaspoon red chilli powder(lal mirch)
1 teaspoon turmeric powder(haldi powder)
1/2 teaspoon asafeotida(hing)
salt according to taste

Dry roasting of  poha
Heat a kadahi and dry roast the poha on high flame for 7-8 minutes. Roast the poha till it becomes more crunchy and easy to break with fingures. Remove from flame and keep aside.

In the same kadahi, Put oil and add hing, Rai, curry leaves. When they start to crack add sesame seeds, red chillies, channa daal, peanuts and cashew nuts. When they are slightly roasted, add the coconut powder and mix well. Saute for 2 minutes, add haldi and red chilli  powder and mix well with other ingredients. Add the roasted poha and add salt. Mix well all the ingredients. Spread it in a big plate or tray and let it cool at room temperature.

 Crunchy Chivda is ready. Store it in an airtight container for longer use.

Optional notes:
 One can also add fried garlic slices and fennel seeds (according to one's preference).

1 comment:

  1. My recipe "Chivda- Maharashtra special" has found a place in, an Index of online Indian recipes!!!