Thin Poha Chivda

Happy New Year to all my readers!?

Regular readers may know that I have been away from blogging for a while. With different priorities in life and juggling multiple tasks, blogging took a backseat and I was not able to post recipes. But with the start of the New Year, hopefully I can keep the momentum going and post recipes regularly.

I made this thin Poha chivda a while ago.? Crispy beaten rice flavored with garlic, peanut and spices make a delicious snack to be enjoyed anytime. You can skip the garlic and add asafetida, but garlic gives a distinct flavor to the snack. Since this is not deep fried, it is a low fat snack that does not pack calories.

Interested in more chivda recipes? You can try the other snacks here:


Serves 3-4?people


  • 2?cups beaten rice/poha/avalakki (thin variety)
  • 2 Tbsp dalia split (Kadle pappu/hurigadle/chutney daal)
  • 1/4 cup raw peanuts
  • 5-6 garlic pods (peeled and crushed into small pieces)
  • 2-3 dry red chillies (broken into 2 to 3 pieces)
  • 1-2 green chillies (chopped)
  • a pinch of turmeric powder
  • 2 Tbsp Oil
  • 5-6 curry leaves
  • 1 tsp sugar
  • 1 tsp mustard seeds
  • 1 tsp jeera (cumin seeds)
  • salt to taste?


  • In a flat pan lightly toast the thin poha over medium flame until the poha gets heat and becomes crisp. Keep stirring else it will get burnt. ?Transfer to a plate.
  • In the same flat pan, add oil on medium heat. Add the mustard and let it splutter. Next add curry leaves, jeera, green chillies and dry red chillies.
  • Add the peanuts and stir until it becomes crispy, next add the chopped garlic and mix until it turns light brown. (If not using garlic then use asafetida)
  • Add dalia, pinch of turmeric powder, salt and stir.
  • Add the toasted poha, sugar and mix well so that the seasoning coats evenly onto the beaten rice.
  • Let it cool. Store in air tight container. Enjoy as is or with hot cup of tea or coffee.

This has a good shelf life, so make a big batch and store it in air tight container.

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