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Poha Chivda is a gluten-free snack and happens to be dairy-free too and is a must-have for Diwali.
Chiwda, as it is also called, is simple and can be custom-made, sweetish or spicy, add nuts, dry coconut chips also called copra, sev, papdi if you wish.
Soaked rice is flattened to make Poha. The pressure used decides the thickness of the Poha. So Poha is Gluten-free.
Poha is common throughout India and is called aval in Tamil, avalakki in Kannada, pohe in Marathi, fov in Konkani to name a few.
Each household has a way of making poha and the preparation depends on the thickness of the poha.
If you are eating hadcid avalakki you are in Karnataka and eating the thin variety of poha.
In Maharashtra Poha cha chivda or just plain chuda is very common. A savoury everyday snack that uses from thin poha to nylon poha which is the thinnest poha and makes the chivda crisp. Chivda is a must-have on a journey.
There is one more variety of poha that need not be roasted. You can just add the tempering to it to make Chevda. They are called bhajile fov or roasted poha in Goa.
A gluten-free, vegan and dairy-free snack Chivda is also spelt as Chevda or chiwda. In Gujrati we will call it chevdo. In Northern India, you can eat Bhujiya.
Poha Chivda and Ladoos are given to families after weddings, upnayan ceremonies. Ceremonies are incomplete without ladoos and chiwda.
So how does one make poha chivda?
Making chivda is simple if you get the roasting right. If you roast the poha too much or too little your chiwda will not be crunchy.
Roast the poha on the stovetop on low flame.
(I am a big fan of low flame but you can do it on medium flame too).
In your kadhai/wok add a little say about ½ cup of poha and keep stirring constantly. You are done when the poha is crisp or the edges of the poha start curling. Transfer to a big plate/bowl to cool down. While you roast the next batch.
You can also roast poha in the microwave.
Take poha in a microwaveable bowl and microwave on 100% power for 2-3 minutes. Again I will recommend using a small batch at a time.
Generally, these days I add all the roasted poha in the container I plan to store the chivda, even airtight plastic one is okay. But take care when you follow the rest of the steps.
Frying the nuts
Next in a pan heat the oil and fry the peanuts until they become nice and golden brown.
Transfer the peanuts to the container in which you have kept the poha or transfer to a plate then add the fried peanuts to the container of poha. (this way is simple and I don't worry about burning the container, accidentally of course).
Similarly fry all cashew nuts, raisins if you are adding. These fry fast so take care. Transfer to the container.
If you are using Chobra or dry coconut pieces fry them too. Transfer to the container.
Making the Tempering for Poha Chivda
In the same oil add mustard seeds and let them splutter, add chopped green chillies, curry leaves.
Add the roasted gram and sesame seeds.
Next in goes hing or asafoetida, haldi/turmeric.
The final addition is lemon juice. Once the stuff stops sizzling Transfer to the container.
Add salt and sugar to taste.
Stir well. The amount of oil may feel a little less but keep stirring it works for me all times.
You can also add some jeera powder, dhania powder too.
Is this the only way to make Poha Chuda?
Of course not you can also make the Roasted chiwda the traditional way.
For that make the tempering of mustard in oil.
Add the green chillies, and the curry leaves.
Add the peanuts, cashew nuts, roasted gram, coconut slices.
Lastly, add the turmeric powder and the lemon juice. The lemon juice will cause a lot of spluttering.
Once the spluttering stops add the roasted poha. Switch off the flame and mix well.
- Spoons and Ladles
- Airtight Container
- 250 grams Poha thin variety
- ¼ cup oil
- ¼ cup peanuts
- 15 cashew nuts
- 3 tablespoon dalia or roasted gram
- ¼ cup copra slices optional
- 5-6 chillies chopped
- 3-4 springs of curry leaves
- 2 teaspoon Mustard seeds
- 1 teaspoon haldi/turmeric powder
- 3 tablespoon til/ sesame seeds
- 1 ts red chilli powder
- 1 teaspoon jeera powder optional
- 1 teaspoon dhania powder optional
- 2 tablespoon lemon juice
- Salt to taste
- Sugar to taste
- Wash and air dry the chillies, cut them up in circles. In case you are using copra make thin slices out of them.
- In your kadhai/wok on low or medium flame add a little say about ½ cup of poha and keep stirring constantly. You are done when the poha is crisp or the edges of the poha start curling. Transfer to a big plate/bowl for the batch to cool down. While you roast the next batch.
- Add the roasted poha in the container that you plan to store the chivda, even airtight plastic one is okay.
- In the same pan heat, the oil fry the peanuts until they become nice and golden brown. Transfer to the container.
- Similarly fry all cashew nuts, raisins if you are adding. These fry fast so take care. Transfer to the container.
- If you are using copra or dry coconut pieces fry them too and transfer to the container.
- In the same oil add mustard seeds and let them splutter, add chopped green chillies, curry leaves.
- Add the roasted gram and sesame seeds.
- Next in goes hing or asafoetida, haldi/turmeric powder.
- Finally, add the lemon juice, take care it will splatter. Once the tempering stops sizzling transfer to the container.
- Add salt and sugar to taste.
- You can also add some jeera powder, dhania powder too.
- Stir well. The amount of oil may feel a little less but keep stirring till well mixed.
- In case you feel the oil is less heat some more oil in a small container add mustard then pour in the container of poha. Mix well.
- Store in an airtight container for about 10-15 days.
- You can roast the poha in the microwave.
- There are poha that are roasted and you need not do the roasting part. Just add the tempering.
- Some poha variety can be deep-fried too.
Other Diwali Treats you may like are
- Nevri| Ghujia| Karanji|Karchikai
- Ragi Chakli | Ragi Murukku
- Ammade Che Karam a Goan Delicacy
- Kelyacho Halwo|Mandoli Keyacho Halvo| Banana Preserve
- Chirotti ~Indian State Karnataka
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