Every evening, when my husband comes home from work, we love to munch on something while enjoying a cup of hot tea. His favourite snack is the homemade chivda. It is made of puffed rice (kurmura, murmura), beaten rice (poha), peanuts, cashewnuts, raisins, spices, salt and sugar. When you make chivda at home, you can control the quality of ingredients including the amount of sugar and salt.
The chivda is prepared on very low heat and should not be rushed. The raw peanuts are first roasted in oil till cooked which takes around 10 to 15 minutes. Curry leaves, chopped green chillies are added, followed by cashewnuts, turmeric powder, puffed rice and beaten rice. Stirred on low heat till the puffed rice and beaten rice are crisp. Finished with raisins, spices and seasonings at the end. Once cooled, it can be stored in an airtight container with a shelf life of a month or more. A delicious and addictive snack that will disappear within two weeks. It is spicy from the green chillies and chilli powder, bit nutty from the nuts with a hint of sweetness from the raisins.
This savoury chivda is a popular snack in India and prepared for various festivals. It can be made and enjoyed throughout the year. Also, it makes a nice hostess gift or treat from your kitchen. Enjoy it with a cup of hot tea, an alcoholic drink or any time during the day for an instant energy boost. Both puffed rice and beaten rice are light, easy to digest, low in calories and rich in iron.
The chivda is prepared on very low heat and should not be rushed. The raw peanuts are first roasted in oil till cooked which takes around 10 to 15 minutes. Curry leaves, chopped green chillies are added, followed by cashewnuts, turmeric powder, puffed rice and beaten rice. Stirred on low heat till the puffed rice and beaten rice are crisp. Finished with raisins, spices and seasonings at the end. Once cooled, it can be stored in an airtight container with a shelf life of a month or more. A delicious and addictive snack that will disappear within two weeks. It is spicy from the green chillies and chilli powder, bit nutty from the nuts with a hint of sweetness from the raisins.
This savoury chivda is a popular snack in India and prepared for various festivals. It can be made and enjoyed throughout the year. Also, it makes a nice hostess gift or treat from your kitchen. Enjoy it with a cup of hot tea, an alcoholic drink or any time during the day for an instant energy boost. Both puffed rice and beaten rice are light, easy to digest, low in calories and rich in iron.
Chivda
(Yield 1 kg)
Ingredients:
1/2 cup oil
3 cups raw peanuts
4 sprigs of curry leaves
10 long green chillies (chopped)
1 teaspoon turmeric powder
1 teaspoon chilli powder
6 cups beaten rice (thin poha)
6 cups puffed rice (kurmura, murmura)
1/2 cup cashewnuts
1/2 cup roasted chana dal (dalia - store bought)
1/2 cup raisins (dark, golden or green - use one variety)
1 teaspoon sugar
1 teaspoon salt
(Dry roast together and roughly pound)
1 teaspoon cumin seeds
1 tablespoon coriander seeds
Method:
In a deep wide thick-bottomed pan, heat oil on low heat and add the peanuts. Fry for 10 to 15 minutes till peanuts are cooked.
Then add curry leaves and green chillies. Stir in the cashewnuts, roasted chana dal, raisins, turmeric powder, followed by beaten rice and puffed rice.
Continue to cook on low heat till beaten rice and puffed rice are crisp, around 20 minutes. By then, the green chillies and curry leaves will crisp up too. Add sugar and salt including the chilli powder, pounded spices at the very end. (I have noticed that chilli powder, cumin and coriander seeds tend to burn if added at the start.) Mix well and allow to cool.
Store in an airtight container.
Note:
(Yield 1 kg)
Ingredients:
1/2 cup oil
3 cups raw peanuts
4 sprigs of curry leaves
10 long green chillies (chopped)
1 teaspoon turmeric powder
1 teaspoon chilli powder
6 cups beaten rice (thin poha)
6 cups puffed rice (kurmura, murmura)
1/2 cup cashewnuts
1/2 cup roasted chana dal (dalia - store bought)
1/2 cup raisins (dark, golden or green - use one variety)
1 teaspoon sugar
1 teaspoon salt
(Dry roast together and roughly pound)
1 teaspoon cumin seeds
1 tablespoon coriander seeds
Method:
In a deep wide thick-bottomed pan, heat oil on low heat and add the peanuts. Fry for 10 to 15 minutes till peanuts are cooked.
Then add curry leaves and green chillies. Stir in the cashewnuts, roasted chana dal, raisins, turmeric powder, followed by beaten rice and puffed rice.
Continue to cook on low heat till beaten rice and puffed rice are crisp, around 20 minutes. By then, the green chillies and curry leaves will crisp up too. Add sugar and salt including the chilli powder, pounded spices at the very end. (I have noticed that chilli powder, cumin and coriander seeds tend to burn if added at the start.) Mix well and allow to cool.
Store in an airtight container.
Note:
- If chilli powder is hot, add only 1/2 teaspoon.
- In a bowl, take some chivda and mix in little chopped onion, tomato and coriander leaves. Enjoy with a sprinkle of lemon juice.
- To the prepared chivda, you can mix in some thin slices of roasted dried coconut, thin sev and chana jor garam. When mixing any of the store bought products, adjust spice and salt accordingly. Below is a picture with chivda prepared earlier with some of the above additions.
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