Chivda recipe-how to make roasted chivda/poha/flattened rice namkeen
If you can get roasted chivda/poha/flattened rice in the market, use that. In that case, skip step 1. I have not added sugar in the recipe. If you want to add slightly sweet flavor, add a teaspoon of powdered sugar to the mixture after turning off the heat.
Servings Prep Time
7-8 5minutes
Cook Time
10minutes
Servings Prep Time
7-8 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Take chivda in microwave safe bowl. Microwave for 1 minute on high. Take it out and stir the content. Microwave once again for one minute. Check if the chivda has become slightly fluffy and crisp. If so, it is done. Alternately you can roast it in a heavy bottomed pan. Keep the pan on medium heat, and keep stirring the chivda. Switch off the gas when done.
  2. Take a heavy bottomed pan and add peanuts to it. Roast peanuts on low flame for about three to five minutes, or till they slightly change their color.
  3. After removing peanuts from the pan, add sesame seeds to the same pan, and roast them on low heat, till they start to splutter, and are slightly puffed.
  4. Take out the sesame seeds from the pan, and add 1 tablespoon of oil in the pan. When the oil is slightly hot, add asafoetida, and then quickly add curry leaves and green chillies one after the other. After that add turmeric powder and stir.
  5. Now add peanuts, and stir for a minute. After that add sesame seeds and chivda. Stir the mixture for two minutes. Then add citric acid and salt to taste. If you like sweet and salty taste, you can add one teaspoon powdered sugar as well. Stir the mixture properly, and switch off the gas.
  6. Allow the mixture to cool down completely. Serve with tea or coffee.
Recipe Notes
Tips:
  • You can add coconut slices (gari) to the mixture as well (slightly roasted).
  • If you want, you can also add roasted cashew nuts and raisins (kishmish).
  • Store the mixture in an airtight container. It remains good for few weeks.

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