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Spicy Beaten-Rice Snack (Poha Masala Chivda)

I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

Poha masala chivda is a popular teatime snack.

Poha masala chivda is a popular teatime snack.

Quick Snack: Poha Masala Chivda

This is a very easy and simple recipe that can be made in just 20 minutes. The recipe calls for basic ingredients, including beaten rice (thin rice flakes), peanuts, dry coconut, curry leaves, chili powder, green chilies, hing powder, turmeric powder, sugar, oil, cashew nut pieces, raisins, and salt. The best part is that you can store them in an airtight container for up to two months. It is a popular teatime snack.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

1 big jar full of poha masala chivda

Ingredients

  • 1 big bowl thin rice flakes or thin beaten rice (popularly known as thin poha)
  • 1 cup peanuts
  • 3 green chilies
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon sambar powder or spice powder (optional, gives good flavor)
  • 1/2 cup thinly sliced dry coconut
  • 2 broken dry red chilies
  • a fistful curry leaves
  • 1/4 teaspoon asafoetida (hing powder)
  • 4–5 tablespoons oil, for shallow frying
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon sugar or sugar powder
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon mustard seeds, for the tempering
  • 2 tablespoons cashew nut pieces
  • 2 tablespoons raisins

Instructions

  1. Heat a few drops of oil in a thick-bottomed deep pan. Let the heat be very low. Dry-fry rice flakes just for a while to make it crispy. Fry it in batches. Take care that the flattened rice doesn't burn on the bottom and doesn't break. Alternatively, you can toss it for a few seconds to make crunchy. Spread out the rice flakes on a plate to cool.
  2. Pour the remaining oil into the pan. Add mustard seeds and broken red chilies. Let the mustard pop up. Throw in the curry leaves. Saute till they become crunchy.
  3. Add peanuts. Saute till they become crispy. It takes about 2–3 minutes on low fire.
  4. Add in sliced dry coconut. Fry till they become golden. Add cashew nut pieces and raisins. Saute for a few seconds or till cashew nut change their color and the raisins become round.
  5. Transfer the contents to a plate, leaving the extra oil in the pan.
  6. Add slit green chilies. Roast for a while. Add turmeric powder, red chili powder, spice powder (optional), hing powder, sugar, and salt. Turn off the fire and stir.
  7. Return the contents on the plate to the pan. Mix with the spices. Add fried rice flakes little by little and gently mix with the seasonings and the spices.
  8. Spicy beaten-rice snack, or poha masala chivda, is ready to eat! When it cools down completely, you can store it in an airtight container.
  9. Enjoy munching this low-calorie snack whenever you desire without feeling guilty.
Spicy beaten-rice (rice flake) snack, or poha masala chivda

Spicy beaten-rice (rice flake) snack, or poha masala chivda

Poha masala chivda

Poha masala chivda

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