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:
- 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.