Low Cal Chivda
by Tarla Dalal

A delectable snack made with flaked rice seasoned with a right blend of spices. Use a thin variety of poha commonly known as "nylon poha", to make a crispier snack. This chivda can be stored in an air-tight container for several days. This guilt-free chivda is a good option for a mid-morning or an evening snack.

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Low Cal Chivda recipe - How to make Low Cal Chivda

1 cup beaten rice (poha)
1 tsp raw peanuts (optional)
1/4 tsp mustard seeds ( rai / sarson)
2 green chillies, slit lengthwise
4 to 5 curry leaves (kadi patta)
1 tbsp roasted chana dal (daria)
a pinch of asafoetida (hing)
a pinch of turmeric powder (haldi)
1 tsp powdered sugar
1 tsp oil
salt to taste

Method

Roast the poha and peanuts in a non-stick pan, stirring occasionally till the poha is crisp (approx. 3 to 4 minutes).
Heat the oil in a non-stick pan, add the mustard seeds, green chillies, curry leaves and roasted chana dal and stir.
When the seeds crackle, add the asafoetida and turmeric powder and mix well.
Add the roasted poha and peanuts, sugar and salt and mix well.
Cool and store in an air-tight container.

Nutrient values (Abbrv) per serving