By Niveditha Kalyanaraman
November 11th, 2023
A traditional Maharashtrian or north Karnataka spicy snack made with thin flattened rice and other spices. It is popularly consumed as an evening snack with a cup of tea, but can also be served as a combo with Upma. It is simple yet easy to prepare and lasts for a couple of weeks. Here's the recipe for Poha Chivda.
3 cup thin poha / aval / avalakki / beaten rice 2 tbsp oil ¼ cup peanuts 2 tbsp gram dal / pottukadalai / putani / dariya 10 cashew / kaju, halves 2 tbsp dry coconut, chopped 1 tsp mustard 1 tsp cumin / jeera 2 dried red chilli, broken Pinch hing / asafoetida Few curry leaves ¼ tsp turmeric ¼ tsp salt 1 tsp powdered sugar
Dry roast 3 cups of poha on medium flame until poha turns crisp. Keep aside. Roast ¼ cup peanuts to golden and crunch. Also roast 2 tbsp pottukadalai, 10 cashew, 2 tbsp dry coconut on low flame.
Now add 1 tsp mustard, 1 tsp cumin, 2 dried red chilli, pinch hing, and a few curry leaves. Saute and splutter the tempering. Now add ¼ tsp turmeric, ¼ tsp salt, and 1 tsp powdered sugar.
Add roasted poha and mix gently. Finally, serve this crispy poha chivda dish or store it in an air-tight container for a month.
Image Credit: Swasthi's Recipes