2tablespoonsRoasted chana dal (Fried gram or daria, dalia)
1tablespoonDried coconut slices
Salt to taste
a very small pinch or ⅛teaspoonCitric acid (nimboo ful)
Roasting Poha (Choose One):
On Stovetop: Use the wide pan and heat it on low flame. Add poha in a thin layer and dry roast until it becomes crispy. Do not stir constantly or too much otherwise thin poha will break. Instead, just shake the pan or stir once or twice. It takes around 3-4 minutes.
In Microwave: Take poha in a microwave-safe bowl and cook for 2-3 minutes on high power. Do toss once in between the cooking.
In Oven: Preheat the oven to 350°F and spread the poha in a baking tray in a thin, single layer. Roast for 15 minutes and stir once halfway through.
Sun Dry: You can spread the poha in thali or baking tray and keep in direct sunlight for 30 minutes to 1 hour or until it becomes crisp.
Making Thin Poha Chivda:
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
Then add green chilies and curry leaves. Saute until all the moisture from chilies and curry leaves are gone and they become crispy. If there is any moisture left, the whole chivda will not stay crispy and over the time chivda will start to get soggy.
Then add peanuts, dalia and coconut slices (if using). Roast them with stirring constantly until they get light brown in color and becomes crispy.
Then add turmeric powder, sugar, salt, and citric acid. Mix well.
Now add roasted poha.
Immediately toss everything well and turn off the stove. Let it cool completely before storing in the container, chivda stays good for a few weeks.
Saute green chili and curry leaves until become crisp and no moisture left. This is very important to increase the shelf life of chivda and to keep it crisp for a longer time. If the moisture is present in them then poha chivda becomes soggy and soft over time.
The quantity of peanuts and dalia can be adjustable as per your liking. If you like more peanuts, add more or you can reduce the quantity, simple.
Let’s make this chivda even more healthy – substitute one cup of poha with one cup of instant oats. Dry roast the oats separately and mix with poha in the recipe.
Scalable: You can double or triple this chivda recipe as needed.