Poha Chivda is a savory snack prepared in many parts of India. Poha is flattened or beaten rice also known by a variety of names as the Poha, Chudwey, Aval, Atukulu or Avalakki. It is one of the most popular dishes prepared in Maharashtra and Gujarat. The lightly fried variety is a standard breakfast in Malvaa region (surrounding Indore) of Madhya Pradesh.
Flattened rice (also called beaten rice) is de husked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
Poha is easily digestible and very popular across North East India, Nepal and Bangladesh and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles. Poha is an easy to cook nutritious snack. It is often eaten for breakfast or brunch. Poha can also be eaten raw by immersing it in plain water or milk with salt and sugar or can be eaten as porridge.
In villages, particularly in Chhattisgarh, Poha or Chiura is also eaten raw by mixing with jaggery. In Bhopal, poha is cooked with lightly frying mustard seeds, tumeric, chili powder, finely chopped onions and then moistened poha is added to the spicy mix and steamed for a few minutes.
To prepare the Poha chivda or chidwa you need a thin variety of poha for this healthy snack. It’s an anytime snack or namkeen. You can also have it as a tea time munchie without bothering about the calories as it is not fried and does not use too much oil. You can store the chivda in an airtight container as it remains fresh for about a month. Take a pan add oil, groundnuts, channa dal, cashewnuts sauté them and then add turmeric, green chilli, curry leaves, cumin seeds and mix well. Add poha add salt and mix again. Cook till the poha is crispy and cook in very slow flame. Keep mixing for 5 minutes. Once its ready add chopped onions, lemon juice and chopped coriander.
Recipe: Poha Chudva
Summary: Quick Snack
- fried Channa Dhaal dhalia -1-tbsp
- cashwnuts – 1 – tbsp
- cumin seeds – 1/2 – tsp
- Curry Leaves – 14 - number
- Green Chillies – 1 – number
- Groundnuts -1 – tbsp
- Lemon Guice -few - drops
- Oil -2 -tsp
- Rice Flakes (Poha) – 1 – cup
- Salt – to taste -as per taste
- Sugar pinch – to taste – as per taste
- Turmeric Powder – pinch – pinch
- Take a pan add oil,goundnuts,channa dhaal,cashwnuts saute them and then add turmuric,green chilli,curry leaves,cumin seeds mix well and add poha mix again, add salt.Cook till the poha is crispy cook in very slow flame keep mixing for 5 min.
once it is ready can add chopped onions,lemon juice and coriander chopped.
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: snack
Recipe by Vahchef.
This is good tea time snack and usually carried while traveling. Do prepare this light, easy to cook and nutritious dish serve with a hot cup of masala chai. Watch the preparation of Poha Chidva at: http://www.vahrehvah.com/Poha+Chudva:5654