Chivda

Chivda is occasionally made in my family especially in Diwali it's a must. Chivda can be just consumed directly or by adding chopped onion, tomatoes, cucumber, green chilli, coriander leaves and lemon juice. If you are bored of chopping then just add curd on top of it and enjoy.

I have used white medium flaked rice but you can use thin flaked rice as well, both work well. Also I have not deep fried poha, just roasted them on medium heat for 30 minutes for the crispiness. You can store chivda for 12 to 15 days in an air tight container.

Preparation time - 45 minutes

Serves - 3 (for 10 to 12 days)

Ingredients (1 cup = 225 gms) -

1. Thin/medium flaked rice - 4 cups 
2. Curry leaves - 5 strings
3. Ground nuts - 1 cup
4. Fried grams - 1 cup
5. Broken cashew nuts - 3/4 cup 
6. Raisins - 1/2 cup
7. Asafoetida powder - 1 tea spoon
8. Cumin seeds - 1 Tb spoon
9. Red chilly powder - 1 & 1/2 tb spoon 
10. Turmeric powder - 1 Tb spoon
11. Coriander powder - 3/4 Tb spoon
12. Green chilli - 4  (Cut 1 into 3 to 4 pieces)
13. White sesame seeds - 1/2 cup
14. Powdered sugar - 1 & 1/2 tb spoon
15. Citric acid powder -  1 or 2 pinch  
16. Oil - 3/4 cup

Procedure -

1. In a deep bottomed kadhai / pot add flaked rice and roast on medium heat for 30 minutes. Stirring continuously. Once done keep aside. Do not cover with a lid till it completely cools down.

2. In another kadhai add oil, once the oil turns hot add cashew nuts and groundnuts fry till they turn golden brown. Transfer it in a plate or bowl.

3. Add raisins in oil and once they puff up transfer them in the same plate or bowl.

4. Now add Green chillies and curry leaves in the oil once the green chillies and curry leaves turn crispy transfer them in the same bowl.

5. In the same oil add cumin seeds and fried grams. Fry for a minute.

6. Now add asafoetida powder, turmeric powder, red chilly powder, coriander powder and fry on low flame for 30 seconds.

7. Add white sesame seeds, fry for 15 seconds and turn off the flame. Let it cool down.

8. Once roasted flaked rice cools down add salt, powdered sugar and mix well.

9.  Once the oil cools down add it in the flaked rice and mix well.

10. Now add citric acid powder and mix well. In a mortar and pestle and citric acid and crush it into a fine powder. Citric acid is strong and acidic in nature so just add a pinch first, mix and taste. If you feel more is needed then add another 1/2 pinch or a pinch.

11. Now add fried cashews, raisins, groundnuts, chillies and curry leaves in the chivda and mix gently. Serve or store it in an air tight container.