Cereal Chivda (Chevdo)

Looking for a quick, crunchy snack? Try this cereal chivda (aka chevdo)! It’s a light, savory mix made from breakfast cereals, makhana, nuts, and spices. Perfect for munching on during tea time, movie nights, as a travel snack or non-fried Diwali snack. 

A bowl of cereal chivda with napkin under it.

About This Recipe

  • Low-Calorie: A lighter option compared to traditional deep-fried Diwali snacks.
  • Kid-Friendly: A snack that kids will love, without all the extra oil or deep-frying.
  • Makhana Boost: Added roasted makhana (fox nuts) for an extra crunch and a boost of nutrition.
  • Customizable: You can easily switch up the cereals to suit your taste, adding more nuts, seeds, or spices.

Ingredient Notes

Here is the picture of the cereals I used to make this delicious cereal chivda. I combined four different types of breakfast cereals—Rice Krispies, Rice Chex, Cheerios, and Corn Flakes—along with roasted makhana. 

Each type of cereal contributes a unique crispness, while the mild flavors balance beautifully with the spices used in the recipe.

Boxes of breakfast cereals and makhana for cereal chivda recipe.

Here is the picture of the spices and nuts I used for this cereal chivda. Oil is not shown in the picture.

Cereal chivda ingredients in bowls and spoons with labels.
  • Roasted chana dal (Dalia) & Peanuts: Both add a nutty flavor and crunch to the chivda.
  • Green chilies: Provide a slight heat.
  • Curry leaves: Add a fragrant and savory element, typical in Indian snacks.
  • Powdered sugar & Amchur: Amchur adds a tangy touch, while sugar balances the tangy and spicy flavors. Together, they create a chatpata taste.
  • Fennel seeds powder: Offers a hint of sweetness and an aromatic flavor that pairs well with the spices.
  • Red chili powder: For additional heat and color. You can adjust this based on your preferred spice level.

Step By Step Photo Instructions (With Tips)

  • In a large bowl, combine all the breakfast cereals.
  • Dry roast the makhana on medium heat, stirring constantly, until they become crunchy.
  • Add the roasted makhana to the bowl with the cereals.
Collage of 4 images showing mixing breakfast cereals, roasting phool makhana and mixing with cereal.
  • In a small bowl, combine all the spice powders: fennel powder, red chili powder, turmeric powder, and amchur.
  • Add the powdered sugar and salt to the bowl.
  • Mix well and set aside to use later.
Collage of 2 images showing mixing spice powders in a bowl.
  • Heat the oil in a pan over medium heat. Once the oil is hot, add the peanuts and roasted chana dal (dalia). Fry until they turn golden brown.
  • Add the green chilies and curry leaves to the pan. Fry until all the moisture is gone and the curry leaves become crisp.
  • Turn off the stove, then add the prepared spice mix to the pan and stir well to combine.

Notes:
Ensure the curry leaves and green chilies are fried until crispy. Even a slight amount of moisture can cause the cereal chivda to lose crispness over time.
Always turn off the stove before adding the spice mix to avoid burning the spices.

Collage of 6 images showing frying nuts, chilies, and curry leaves, mixed with spices.
  • Add the spice-nuts mixture immediately into the bowl of cereal chivda.
  • Gently mix and toss until all the cereals are evenly coated with the spice mixture. Your cereal chevdo is ready.
Collage of 2 images showing adding and mixing spice-nuts mixture.

Storage Instructions

  • Allow the cereal chivda to cool down completely.
  • Store it in an airtight container.
  • It will stay fresh for up to 2-3 weeks when kept in an airtight container.
A bowl of cereal chevdo with spoons on the side.

Check Out Other Chivda Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Cereal Chivda (Chevdo)

4 from 1 vote
A bowl of cereal chivda with napkin under it.
Looking for a quick, crunchy snack? Try this cereal chivda (aka chevdo)! It’s a light, savory mix made from breakfast cereals, makhana, nuts, and spices. Perfect for munching on during tea time, movie nights, as a travel snack, or as a non-fried Diwali snack.
Kanan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 25

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 5 cups Rice Krispies
  • 5 cups Rice Chex
  • 5 cups Cheerios
  • 5 cups Corn Flakes
  • 5 cups Phool Makhana (Fox nuts)
  • ½ cup Oil
  • 1 cups Peanuts
  • 1 cup Roasted chana dal (Fried gram or daria, dalia)
  • 5 Green chilies, finely chopped
  • 20 Curry leaves
  • 1 ½ tablespoons Red chili powder
  • 2 teaspoons Turmeric powder
  • 2 tablespoons Fennel seeds powder
  • 1 tablespoon Amchur powder (dried mango powder)
  • 2 tablespoons Powdered sugar
  • 2 teaspoons Salt

Instructions

  • In a large bowl, combine all the breakfast cereals.
  • Dry roast the makhana on medium heat, stirring constantly, until they become crunchy. Add the roasted makhana to the bowl with the cereals.
  • In a small bowl, combine all the spice powders: fennel powder, red chili powder, turmeric powder, and amchur. Add the powdered sugar and salt to the bowl. Mix well and set aside to use later.
  • Heat the oil in a pan over medium heat. Once the oil is hot, add the peanuts and roasted chana dal (dalia). Fry until they turn golden brown.
  • Add the green chilies and curry leaves to the pan. Fry until all the moisture is gone and the curry leaves become crisp.
  • Turn off the stove, then add the prepared spice mix to the pan and stir well to combine.
  • Add this mixture immediately into the bowl of cereals.
  • Gently mix and toss until all the cereals are evenly coated with the spice mixture. Your cereal chevdo is ready.

Notes

  • Make sure the curry leaves and green chilies are fried until crispy. Even a slight amount of moisture can cause the cereal chivda to lose crispness over time.
  • Always turn off the stove before adding the spice mix to avoid burning the spices.

Nutrition

Calories: 181kcal (9%) | Carbohydrates: 25g (8%) | Protein: 4g (8%) | Fat: 8g (12%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Sodium: 360mg (15%) | Potassium: 112mg (3%) | Fiber: 4g (16%) | Sugar: 3g (3%) | Vitamin A: 884IU (18%) | Vitamin C: 24mg (29%) | Calcium: 63mg (6%) | Iron: 7mg (39%)
4 from 1 vote (1 rating without comment)

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4 Comments

  1. Hi,
    seems delicious…yesterday i tried ur corn flakes namkeen recipe/ corn flakes chivda. can u pls tell if corn flakes cereal and dry corn flakes are two different things. i tried frying kellogs corn flakes yesterday but nothing happened. how do i make crunchy corn chivda with those corn flakes.
    pls answer
    thanks

    1. You are correct, Cornflakes cereal and dried cornflakes are two different things.
      1) If using Cornflakes cereal than no need to fry, use directly in the recipe.
      2) If using dried cornflakes which is also known as corn poha or makai poha than you need to deep fry first then use in the recipe.

      As you said that you used Kellogg’s cereal, So do not deep fry, use as such in the recipe like I have used. If your cornflakes cereal are not crunchy because of the humidity weather then you can dry roast for few minutes on gas or in microwave or in oven then use in the recipe.