Poha Chivda Video by Tarla Dalal Video by Tarla Dalal
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Poha Chivda Recipe (Roasted Poha Chivda) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
10 Mins
Total Time
15 Mins
Makes
3.00 cups.
Ingredients
For Poha Chivda
3 cups thin beaten rice (poha)
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
4 to 6 curry leaves (kadi patta)
1/4 cup raw peanuts
1/4 cup roasted chana dal (daria)
2 tbsp cashew nut (kaju) halves
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp powdered sugar
salt to taste
Method
For poha chivda
- To make roasted poha chivda, heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 2 to 3 minutes, while stirring continuously or till crisp. Keep aside.
- Heat the oil in a deep non-stick pan and add the mustard seeds and curry leaves.
- Once the seeds crackle add the peanuts, roasted chana dal and cashewnuts, mix well and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
- Add the turmeric powder, chilli powder and salt and sauté on a medium flame for 30 seconds.
- Add the roasted thin beaten rice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Switch off the flame, add the powdered sugar and mix well.
- Keep aside to cool completely.
- Store the poha chivda in an air-tight container and use as required.
See step by step images of Poha Chivda
