Chivda (Beaten rice snack)

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Week 2, Recipe 2

Well, I’m  now making up for what was supposed to be a post last week with a healthy and tasty snack. Wow, I sound like an advertisement for Maggi. 😛 Anyway, moving on to today’s recipe, I present to you a version of the Chivda! Chivda (Maharashtrian) or Chivdo (Gujarathi) is a light and crunchy making it ideal and ideal nibble food. My gujju aunt used to send  freezer bags full of fresh homemade chivda while I did my bachelor’s away from home, becoming my favorite snack to quell my late night hunger pangs. I’ve modified her recipe and converted it into an very efficient oven recipe, that I borrowed from Bhavna’s kitchen.

Chivda

The Recipe:

Source – Son chickamma (my aunt)

Active cooking time – 5 minutes

Here’s what you’ll need:

  • 500 gms or 3-4 cups of thin beaten rice (poha/avalakki/aval)
  • 3 tbsp peanuts
  • 3 tbsp roasted bengal gram
  • 2 tbsp sliced dry coconut
  • 10-12 curry leaves
  • 4-5 chillies slit along the length
  • 4 tbsp oil
  • a generous pinch of turmeric
  • 2 tsp sugar (powdered)
  • Salt to taste

How to make it:

  1. If you’re following the oven method then, preheat the oven to 100 deg celsius. Keep the beaten rice ready in a  large flat pyrex glass or a baking tray.
  2. Heat the oil in a pan. Once its smoking, add the mustard and let it crackle. Lower the temperature to sim andadd the coconut bits, the peanuts and the bengral gram and stir carefully until golden brown. Add the chillies and the curry leaves and turn of the heat. Add the turmeric and salt.
  3. Pour it over the beaten rice, mix well for a minute and place it in the preheated oven. Let it is stay in the oven for an hour, and mix the beaten rice once every 20 mins.
  4. If you’re not using the oven, then add the beaten rice to the pan and mix well. Keep mixing on slow flame for 25-30 minutes or until crisp.
  5. When it turns crisp, add the powdered sugar, mix well and continue the heating for another 5-10 mins.

Note: Using the oven recipe, reduces the actual cooking time and effort while making chivda. Don’t increase the oven temperature and then all you need to do is check on it once in a while and carry on with your other chores.

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3 responses »

  1. Aah this looks yummy!! I can’t wait to make this one. Somehow I was under the impression this is one lengthy recipe..After reading your blog, seems easy!! 🙂

  2. These days me and my husband becoming health conscious , since this can be made in oven will consume less oil ,i will prepare it .Thank you 🙂

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