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Ingredients:
- 2 cups thin flattened rice
- ½ cup peanuts
- ¼ cup roasted chana dal
- 2-3 tbsp cashew nuts (optional)
- 2-3 tbsp raisins (optional)
- 12 curry leaves
- 3 green chillies slit lengthwise
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafoetida (hing)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- 2 tbsps vegetable oil or ghee
- Salt, to taste
- 2 tbsps powdered sugar
Instructions:
Prep for Chivda:
- Place the thin flattened rice in a large sieve or colander to strain small nibs of poha.
- Roast the Poha on moderately low flame for 10 mins till crisp and crunchy.
- Heat 2 tbsps of vegetable oil or ghee in a large, deep frying pan or kadai over medium heat.
- Add the peanuts and cashew nuts to the hot oil and roast them until they turn golden brown.
- Remove them with a slotted spoon and set them aside.
- Add the raisins to the hot oil and fry them until they puff up. Remove them and set them aside.
Prepare the Seasoning:
- In the same pan, add mustard seeds. When they start to splutter, add cumin seeds and asafoetida.
- Add the slit green chillies and curry leaves. Sauté for a minute or until they become crisp.
- Lower the heat and add turmeric powder, red chilli powder, and garam masala. Stir well to combine.
Add Poha and Roasted Nuts:
- Add the roasted thin flattened rice (poha) to the pan. Mix gently to coat the poha with the spices.
- Continue to cook for 3-4 mins on low heat, stirring occasionally.
- Add the roasted peanuts, cashew nuts, and raisins to the pan. Mix well and cook for another 2-3 mins.
- Season the chivda with salt and powdered sugar. Adjust the amount of sugar to your taste.
- Allow the chivda to cool completely before transferring it to an airtight container. It will stay fresh for a couple of weeks if stored properly.
