Jowar Dhani Chivda
Introducing the ultimate guilt-free snack: Jowar Dhani Chivda! Bursting with flavor and crunchy goodness, this chivda is made with nutritious jowar dhani (sorghum popcorn), murmura (puffed rice), urad papad, and a blend of spices. Perfect for satisfying those mid-day cravings or as a delightful Holi party snack.
You’ll Love This Recipe
Taste and Texture:
- Crunchy texture from murmura and papad. However, Sorghum popcorn doesn’t have much crunch like regular popcorn.
- The nutty flavor from peanuts and roasted chana dal.
- Medium spicy with a balance of sweet (because of powdered sugar) and tangy flavor (thanks to citric acid).
Holi Special: Having jowar dhani chivda on Holi is a longstanding tradition in Gujarat and Maharashtra. We Gujjus use plain sorghum popcorn in Holika Dahan puja.
In India, this sorghum popcorn is widely available in the market during March and April months. But nowadays it’s available throughout the year. This chivda symbolizes happiness and the welcoming of the spring season.
Healthy Snack: Pack Jowar Dhani Chivda as a travel snack or something to munch on during movie night. Its long shelf life and portability make it a convenient and healthy option for on-the-go munching.
Ingredient Notes
- Jowar Dhani (Sorghum Popcorn): It is easily available in any Indian grocery store here in the USA.
- Puffed Rice (Murmura or Mamra): You can use any variety of puffed rice. Here I have used Kolhapuri mamra. But in the past, I have made with basmati mamra as well.
- Urad Dal Papad: Instead you can use moong dal papad as well. Or you can try with khichiya papad as well.
- Peanuts and Dalia (Roasted Chana Dal): Both add a crunchy and nutty flavor to the chivda.
- Curry Leaves: Curry leaves add a distinct aroma and flavor to the chivda.
- Green Chili: Green Chili adds a hint of spiciness, balancing the overall taste. Skip it if making this snack for small kids.
- Black Salt (Kala namak): Black salt adds a distinct tangy and savory flavor. This cannot be substituted with regular salt.
- Powdered Sugar and Citric Acid: Powdered sugar provides a touch of sweetness. Citric acid adds a hint of tanginess, balancing the overall sweet and tangy flavor profile.
Step By Step Photo Instructions
Preheat your oven to 200°F.
1) Spread sorghum puffs and puffed rice evenly on a baking tray. Roast them in the preheated oven for 10-15 minutes until the puffed rice becomes crunchy.
2) While those are roasting, you can roast the urad papad on the stovetop over direct flame. Once done, set them aside.
3) Heat oil in a pan over medium heat. Add peanuts and roasted chana dal. Fry them until they turn golden brown.
4) Add green chilies and curry leaves to the pan. Continue frying until they become crisp and all moisture evaporates.
5, 6) Reduce the heat and add all the spices – turmeric powder, hing, red chili powder, coriander powder, and fennel powder. Also, add salt, black salt, powdered sugar, and citric acid. Mix everything well.
7, 8) Immediately add the roasted sorghum puffs and puffed rice to the pan. Toss them until they are evenly coated with the spices.
9, 10) Crush the roasted urad dal papad and add it to the mixture. Toss again to ensure everything is well combined.
Allow the chivda to cool down completely before transferring it to an airtight container for storage.
Expert Tips
- You can dry roast jowar puffs and murmura in a pan on the stovetop, stirring constantly instead of roasting them in the oven.
- Ensure to fry the curry leaves and green chilies until they become crispy. Moisture can reduce the shelf life of the chivda.
- To enhance the nutritional value, consider adding roasted seeds like pumpkin seeds or sunflower seeds.
- Adjust the spiciness by varying the number of green chilies or red chili powder according to your taste preferences.
- For a more indulgent version, add cashews or almonds along with peanuts.
- Storage: At room temperature, Store Jowar Dhani Chivda in an airtight container for up to two weeks.
Check Out Other Snack Recipes
Jowar Dhani Chivda Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 4 cups Jowar dhani, sorghum popcorn
- 4 cups Murmura (puffed rice or mamra)
- 2 Urad dal papad
- 3 tablespoons Oil
- ¼ cup Peanuts
- 2 tablespoons Roasted chana dal (Fried gram or daria, dalia)
- 10-12 Curry leaves
- 1 Green chili, chopped
- ¼ teaspoon Hing (Asafoetida)
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Fennel seeds powder
- ½ teaspoon Red chili powder
- 1 teaspoon Salt
- ¼ teaspoon Black salt (Kala namak)
- 2 teaspoon Powdered sugar
- 1/16 teaspoon Citric acid (nimboo ful)
Instructions
- Preheat your oven to 200°F.
- Spread sorghum puffs and puffed rice evenly on a large baking tray. Roast them in the preheated oven for 10-15 minutes until the puffed rice becomes crunchy.
- While those are roasting, you can roast the urad papad on the stovetop over direct flame. Once done, set them aside.
- Heat oil in a pan over medium heat. Add peanuts and roasted chana dal. Fry them until they turn golden brown.
- Add green chilies and curry leaves to the pan. Continue frying until they become crisp and all moisture evaporates.
- Reduce the heat and add all the spices – turmeric powder, asafoetida (hing), red chili powder, coriander powder, and fennel powder. Also, add salt, black salt, powdered sugar, and citric acid. Mix everything well.
- Immediately add the roasted sorghum puffs and puffed rice to the pan. Toss them until they are evenly coated with the spices.
- Crush the roasted urad dal papad and add it to the mixture. Toss again to ensure everything is well combined.
- Allow the chivda to cool down completely before transferring it to an airtight container for storage.
Notes
- You can dry roast jowar puffs and murmura in a pan on the stovetop, stirring constantly instead of roasting them in the oven.
- Ensure to fry the curry leaves and green chilies until they become crispy. Moisture can reduce the shelf life of the chivda.
