Jowar Dhani Chivda Recipe
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.
Servings 8
Calories 144kcal
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.
Nutrition
Calories: 144kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 392mg | Potassium: 69mg | Fiber: 3g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 26mg | Calcium: 23mg | Iron: 3mg
