Chiwda - chivda is crispy healthy maharashtrian snack made from poha ie beaten / flattened rice flavoured with peanut and spices .This Poha Chivda recipe has a great shelf life and is easy to make.
Chivda has many variations & today we are going to make murmura / puffed rice chivda. You can make chivda using only poha or only murmura or a combination of both .It depends on your taste .
In maharashtra chivda is made during diwali faraal but u can make it any time round the year .When topped with tomato,onion ,kothimbir,sev & lemon juice you can even prepare an instant bhel using this murmura chivda
Puffed rice (kurmura/murmura)- 6 cups
Oil 3 tablespoons
Asafoetida a pinch
Mustard seeds 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Green chillies,slit 3
Curry leaves 10-15
Roasted chana dal (dalia) 1/2 cup
2 tsp cumin coriander powder
2 tsp badishep ( fennel seeds)
Dry coconut (khopra),thinly sliced & fried till brown 1/4 small
Salt to taste
Peanuts (with skin), fried 1/4 cup
1 Roast Poha and murmura separately adding ½ tsp salt in a pan to light golden colour. Adding salt while roasting will make it crispier for long time.
2.Heat oil in a kadai. Add asafoetida, mustard seeds and turmeric powder.
3.When the mustard seeds crackle add green chillies and curry leaves and sauté till the curry leaves become crisp.
4.Add roasted chana dal,fenenl seeds and sauté for a minute. Add dry coconut slices and sauté for another minute.
5.Add puffed rice and mix well. Add salt, sugar ,cumin coriander powder ,fried peanuts and mix well.
6. Cool completely and store in an airtight tin.
7 Slight variation where farsan and yellow shev plus tikhat shev is added to above chivda
Add Coriander seeds,crushed garlic in the tempering for variation.
Add amchur powder for a tangy taste .
Add roasted cashewnuts to above chivada