Poha chivda or chivda or chidwa is a snack made in many parts of
India but it's very popular in Maharashtra. You need a thin variety of poha for this healthy snack. It's an anytime snack or namkeen. You can also have it as a tea time munchie without bothering about the calories as it is not fried and does not use too much oil. You can store the chivda in an airtight container as it remains fresh for about a month.
Recipe of poha chivda/ chidwa
6 cups thin poha (beaten rice/ flattened rice)
2 tsp mustard seeds
4 tbsp peanuts
4 tbsp dalia (roasted chana dal)
3 tbsp oil
2 tsp salt
1/2 tsp turmeric powder
7-8 curry leaves
Green chillies (finely chopped) or red chilli powder
1. Put poha in a microwave safe bowl and microwave it for 2 minutes uncovered, stirring after 1 minute. Check if the poha has become crisp, if not cook for 30-40 seconds more. If you do not use microwave, then you can also dry roast the poha in a kadhai till they crisp out.
2. In a mortar using pestle, grind the salt into thin powder.
3. Heat oil in a kadhai/wok. Add mustard seeds. When they pop, add green chillies and curry leaves. Cook for a minute.
4. Add peanuts and dalia. When they turn somewhat brown, add turmeric powder and salt.
5. Add poha and mix quickly. Keep mixing it for 3-4 minutes. Turn off the heat.
6. Cool the chivda and store in an airtight container.