- Firstly, in a tawa dry roast 3 cup thin poha on medium flame. alternatively, microwave for 1 minute or keep under a hot sun for 30 minutes. roast until poha turns crisp. keep aside. now in a large kadai heat 2 tbsp oil and 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 few curry leaves. saute and splutter the tempering.
- Now add ¼ tsp turmeric, ¼ tsp salt and 1 tsp powdered sugar. furthermore, add roasted poha and mix gently. finally, serve poha chivda or store in an air tight container for a month.
Homemade snacks
Poha Chivda Namkeen
#myrecipe
By Tanya Singh
May, 24th
603
Servings
3 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- 3 cup thin poha / aval / avalakki / beaten rice
- 2 tbsp oil
- 1/4 cup peanuts
- 2 tbsp gram dal
- 10 cashew / kaju (halves)
- 2 tbsp dry coconut (chopped)1 tsp mustard
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- as required few Curry leaves
- 1/4 tsp turmeric
- ¼ tsp salt
- 1 tsp powdered sugar
Instructions
Notes/Tips
Serve whenever required
