- Take a deep pan and heat oil on a medium flame. When oil is heated, immerse the rice poha in the pan with a fine sieve. Deep-fry rice poha on a medium flame, until they become crisp. Meanwhile, rinse curry leaves, cashews and raisins separately in water. Then place them on a kitchen towel to dry. Once done, transfer them to different bowls and keep them aside. Fry Chana Dal Until Golden Do not overheat poha. When it is finely cooked, transfer it to the towel-lined plate and let it cool for a few seconds. Next fry chana dal till they become crisp and golden. Deep-fry for few seconds. Prepare The Tempering And Mix All The Ingredients Together When dal and poha is fried, fry peanuts, cashews, raisins, sliced coconut along with curry leaves. Fry the ingredients for a minute and then remove them and place them on a paper towel. Temper Mustard, Cumin And Sesame Seeds Now, take a large pan and heat a tbsp of oil on medium flame. Cook mustard seeds till they flutter and then add cumin and sesame seeds. Cook for a few seconds till the sesame seeds pop and change colour. Add Spices And Salt Once done, remove it from the stove and add red chilli and turmeric powder. Also add a pinch of asafoetida. Mix the spices well. Stir well and add sugar and salt. Toss All The Ingredients Together Toss the ingredients well. Once done, take fried curry leaves and crush them on the chivda mixture and cook the chivda for another 2 minutes on a low flame. Remove it from the flame and let it cool down completely.
Chivda
#myrecipe
By Radha Nelanti
Jan, 24th
558
Servings
2 persons
Cook Time
20 minutes
Ingredients
14
- 16
Ingredients
- Poha
- Peanuts
- Chana dal
- Cashew
- Coconut
- Raisins
- Curry leaves
- Mustard
- Cumin
- Sesame seeds
- Red chilli powder
- Turmeric powder
- Hing
- Powdered sugar
- Oil
- Salt
