Matki Poha Chivda (Healthy Breakfast) Video by Tarla Dalal

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Want to start the day differently? For an unusual breakfast try this crunchy beaten rice chivda topped with a generous helping of masala matki. Make the poha chivda in advance and eat it plain as a snack if you wish.

Recipe Description for Matki Poha Chivda

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
Show me for servings

Ingredients

For The Poha Chivda
2 cups thin beaten rice (poha)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 tsp powdered sugar
salt to taste

For The Masala Matki
1 cup sprouted matki (moath beans)
2 tsp oil
1/4 cup finely chopped onions
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania)
2 tsp chilli powder
2 tsp lemon juice

Method

For the poha chivda

Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the turmeric powder, asafoetida, beaten rice, sugar and salt, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
Divide it into 4 equal portions and keep aside.

For the masala matki

Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute or till the onions turn translucent.
Add the asafoetida, turmeric powder, sprouted matki, salt and ¼ cup of water and mix well. Cover with a lid and cook on a slow flame for 4 to 5 minutes, while stirring occasionally.
Add the peanuts, coriander and chilli powder, mix well and cook on a medium flame for 1 minute.
Add the lemon juice, switch off the flame and mix well.
Divide it into 4 equal portions and keep aside.

How to serve