Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, poha chivda. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Poha Chivda is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Poha Chivda is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have poha chivda using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Poha Chivda:
- Prepare for Poha Chivda-
- Take 2 cups thin poha (aval or flattened rice)
- Make ready 1/3 cup peanuts
- Take 1/3 cup roasted chana dal (roasted split chickpeas)
- Make ready 1/3 cup oil - for deep frying
- Get For Tempering Poha Chivda-
- Get 14-15 curry leaves
- Make ready 2 green chilies - sliced or chopped
- Take 1 generous pinch of asafoetida (hing)
- Get 1/4 tsp turmeric powder
- Make ready 2 teaspoons sugar or powdered sugar
- Take 1-1.5 teaspoons salt or add as required
- Make ready 1/2 tablespoon oil - for tempering
Steps to make Poha Chivda:
- Roasting Poha For Chivda Recipe - Measure all the ingredients and keep them separately in a plate or bowl. - Heat a wide, thick-bottomed pan or kadhai with a handle. - Keep the flame to a low. Then add 2 cups of thin poha or rice flakes in it.
- Roast the poha. Gently shake the pan so that the poha gets evenly roasted, as constant stirring with a spoon might break the poha. Since they are papery, light and delicate. - Within 3 to 4 minutes the poha flakes will change their texture and become crisp. Don't roast the poha on a high flame. Since on a high flame, the poha may get browned or burned. - Don't brown the poha. Remove the roasted poha on a plate and place it aside.
- Frying peanuts For Poha Chivda - Heat oil for deep frying in a small pan or tadka pan. I have used a tadka pan. Alternatively, you could use a wide pan and use a fine sieve ladle to fry the nuts. - Add peanuts and fry them till they become crisp. Remove them with a slotted spoon. Place in another dish or bowl. - Now fry the roasted chana dal for some seconds, till they become crisp. Remove them with a slotted spoon. Place in the same dish or bowl.
- Tempering And Mixing Poha Chivda - - Heat ½ tablespoon of oil in the same pan or kadhai in which the poha flakes were roasted. Lower the flame. Add curry leaves, green chilies and a generous pinch of asafoetida. - Stir and saute, till the chilies and curry leaves become crisp. Saute on a low flame. - Then add sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste. - Now add 2 teaspoons of powdered sugar or sugar.
- On a low flame, stir till the powdered sugar starts caramelizing. - Then add the roasted poha along with the fried ingredients - peanuts and chana dal. Shake the pan so that everything gets mixed. If stirring, the stir gently and lightly. - Saute for 4 to 5 minutes. Preferably shake & mix the chivda mixture by shaking the pan. If stirring, then gently stir. Don't apply too much force while stirring else the poha flakes might break.
- Switch off the flame. Let the poha chivda sit in the hot pan for 1 to 2 mins more. - Then remove the poha chivda in another plate and let it cool at room temperature. Once cooled, then store in an air-tight box and container. - Serve the chivda as a tea time snack.
So that is going to wrap this up with this special food poha chivda recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
