Poha Chivda ( Microwave Recipe)
by Tarla Dalal
20 Aug 2010
This recipe has been viewed 189171 times
Crispy beaten rice flavoured with peanut and spices makes a delicious any time snack.
Poha Chivda ( Microwave Recipe) recipe - How to make Poha Chivda ( Microwave Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 3.5 cups
3 cups thin beaten rice (poha)
1 tsp mustard seeds ( rai / sarson)
1 to 2 green chillies , finely chopped
4 to 6 curry leaves (kadi patta)
1 tbsp unsalted peanuts
2 tbsp roasted chana dal (daria)
1/4 tsp turmeric powder (haldi)
1 tsp powdered sugar
a pinch of citric acid (nimbu ka phool)
1 tbsp oil
salt to taste
Method
- Main procedure
- Place the poha in a shallow microwave safe dish and microwave on high for 2 minutes. Keep aside.
- In another microwave safe bowl, combine the oil and mustard seeds and microwave on high for 2 minutes.
- Add the green chillies, curry leaves, unsalted peanuts, roasted chana dal and turmeric powder and microwave on high for 1 more minute.
- Add this to the poha. Mix well and microwave on high for 1 more minute.
- Add the sugar, citric acid and salt and mix well.
Nutrient values per cup
| Energy | 246 cal |
| Protein | 4.8 g |
| Carbohydrates | 42.5 g |
| Fiber | 0.9 g |
| Fat | 6.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 66.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 2.9 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 0.7 mcg |
| Calcium | 16.6 mg |
| Iron | 10.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 10.9 mg |
| Potassium | 105.7 mg |
| Zinc | 0.1 mg |
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