Ingredients
- Thin poha (flattened rice): 1 cup
- Peanuts: 2 tbsp
- Roasted chana dal: 1 tbsp
- Curry leaves: 8-10 leaves
- Green chilies (finely chopped): 1-2
- Dry coconut slices (optional): 1 tbsp
- Turmeric powder: ¼ tsp
- Asafoetida (hing): a pinch
- Mustard seeds: ½ tsp
- Salt: to taste
- Sugar: ½ tsp (optional)
- Oil: 1-2 tsp
Preparation
Heat a wide, heavy-bottomed pan or kadhai on low flame.
Add the thin poha and dry roast it for 3-4 minutes until it becomes crisp. Stir continuously to prevent burning.
Transfer the roasted poha to a plate and keep it aside.
In the same pan, heat 1-2 tsp of oil on low flame.
Add mustard seeds and let them splutter.
Add asafoetida, curry leaves, chopped green chilies, and dry coconut slices. Sauté for 1-2 minutes until crispy.
Add peanuts and roasted chana dal. Roast them for 2-3 minutes until golden brown.
Lower the flame and add turmeric powder, salt, and sugar. Mix well.
Add the roasted poha and gently mix everything so that the poha is evenly coated with the tempering.
Roast the mixture for another 2-3 minutes on low flame, stirring gently.
Allow the chivda to cool completely before serving or storing.
Number of serving: 2-3 servings (1 medium bowl)
Notes
- Use thin poha for best results; thick poha might not roast evenly.
- Keep the flame low while roasting to prevent burning.
- Store the chivda in an airtight container for up to 7-10 days.
