Spicy poha chivda is a simple tea time healthy snack. Poha/Atukulu is not a processed rice it is just a pressed rice.
Ingredients
3 cups of thin poha/pressed rice/atukulu
1 cup peanuts/ground nuts/pallilu
1 cup roasted chana dal/daliaputnalu
a few cashews, almonds and golden raisins
5 green chilies
few curry leaves
1 tsp mustard seeds & 1 tsp cumin seeds
few cardamom seeds
a pinch of hing/asafoetida & 1/2 tsp turmeric
1 tsp salt & 1 tsp sugar
1/4 - 1/2 tsp red chili pwdr
1 tbsp ghee & 1 tbsp oil (2 tbsp oil)
3 cups of thin poha/pressed rice/atukulu
1 cup peanuts/ground nuts/pallilu
1 cup roasted chana dal/daliaputnalu
a few cashews, almonds and golden raisins
5 green chilies
few curry leaves
1 tsp mustard seeds & 1 tsp cumin seeds
few cardamom seeds
a pinch of hing/asafoetida & 1/2 tsp turmeric
1 tsp salt & 1 tsp sugar
1/4 - 1/2 tsp red chili pwdr
1 tbsp ghee & 1 tbsp oil (2 tbsp oil)
Preparation
Dry roast peanuts on low medium heat and keep aside.
Dry roast dalia/roasted chana dal also slightly and keep aside
Cut green chili into small pieces.
Make a fine powder with sugar and salt.
Dry roast peanuts on low medium heat and keep aside.
Dry roast dalia/roasted chana dal also slightly and keep aside
Cut green chili into small pieces.
Make a fine powder with sugar and salt.
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Procedure
In a thick bottom pan take 1 tbsp ghee and heat it on low medium heat. Ghee releases nice aroma when it is heated. Then add 1 tbsp oil and heat again. If you are not using ghee, heat 2 tbsp of oil. When the oil is hot add mustard seeds, cumin seeds and cardamom seeds. Keep stirring. When the mustard seeds are spluttering, add green chili and stir it. Let the green chili fry in oil for a few seconds. Add hing, curry leaves and turmeric. Then add cashew nuts and almond bits. Add raisins also. Add poha before the nuts change their color and stir it well. All poha should coat with spices and oil. Fry poha on low heat for 5 minutes. Then add roasted peanuts and chana dal/dalia and continue roasting all of them for 5 more minutes. Keep checking the crispiness while you continuously stir. After 5 minutes you will notice that poha, green chili and curry leaves get crispy. If it is not crispy enough continue until they get crispy. Switch off the flame and add powdered salt and sugar and red chili powder. Mix them very well so that poha, peanuts and dalia are well coated with all the spices.
Please don't hesitate to write your comments and suggestions below.
In a thick bottom pan take 1 tbsp ghee and heat it on low medium heat. Ghee releases nice aroma when it is heated. Then add 1 tbsp oil and heat again. If you are not using ghee, heat 2 tbsp of oil. When the oil is hot add mustard seeds, cumin seeds and cardamom seeds. Keep stirring. When the mustard seeds are spluttering, add green chili and stir it. Let the green chili fry in oil for a few seconds. Add hing, curry leaves and turmeric. Then add cashew nuts and almond bits. Add raisins also. Add poha before the nuts change their color and stir it well. All poha should coat with spices and oil. Fry poha on low heat for 5 minutes. Then add roasted peanuts and chana dal/dalia and continue roasting all of them for 5 more minutes. Keep checking the crispiness while you continuously stir. After 5 minutes you will notice that poha, green chili and curry leaves get crispy. If it is not crispy enough continue until they get crispy. Switch off the flame and add powdered salt and sugar and red chili powder. Mix them very well so that poha, peanuts and dalia are well coated with all the spices.
Please don't hesitate to write your comments and suggestions below.
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