Festivals are usually full of fried snacks, but let’s try this alternative method for Chivda. We always keep munching snacks in stock, and what can be better when it’s home made as well as healthy? Chivda is a delicious and crunchy sweet and spicy roasted rice flakes cereal combined that with roasted dry fruits to make it super tasty.
Baked Chivda Mixture
- 500 grams of beaten rice, the super thin flat variety
- 1/4 cup sesame seeds
- 3 tablespoons of dried curry leaf powder or 10 to 12 springs or curry leafs, finely chopped
- 1/4 cup roasted peanuts, halved and without skin
- 1/4 cup of slivered almonds, roasted
- 1/4 cup raisins
- 4 green chillies or more, finely chopped (the spice of the green chilli depends on the kind you use)
- 2 teaspoons of turmeric powder
- 1/2 teaspoon or more of red chilli powder
- 1 teaspoon of hing (asafoetida) powder
- 2 tablespoons of powdered sugar
- Salt to taste
- Oil for roasting
- Preheat the oven to 220 C.
- Sift the beaten rice using a large sieve sifter to remove any fine excess powders. Do it in batches.
- Next, depending on the size of the oven, place the beaten rice on the baking sheet, drizzle a little bit of oil based on the quantity and then a little bit of salt. Stir to combine the oil and salt into the beaten rice. The oil we add is just to make sure the salt gets coated onto the beaten rice to give a nice taste.
- Place the beaten rice into the oven and bake for 5 to 7 minutes until very lightly browned. Monitor closely as each oven works differently.
- Proceed the same way with the remaining beaten rice and then keep them all together in a large bowl.
- In a small pan, dry roast the sesame seeds until it crackles. Once it does, add it to the mixture. Add in the roasted peanuts and almonds as well. (Don’t stir as yet, the more you keep stirring, the beaten rice will tend to crumble.)
- Next, heat half a teaspoon of oil in the same small pan; add in the raisins and roast until it bloats up. Remove from the heat and add it to the mixture. If you let it roast for longer than the bloating stage, the raisins will become stiff.
- Next, add in half a teaspoon of oil into the pan and roast the green chillies, until lightly crisp and browned. Add it to the mixture.
- Finally heat a teaspoon of oil in the pan; once the oil is heated, turn off the heat and add the turmeric powder, red chilli powder and hing to the oil. Mix well and add it to the mixture.
- Finally add the powdered sugar and the curry leaf powder.
- Now stir well. The stirring has to be in the folding method – gently.
- The Baked Chivda Mixture is now ready to be served along with Chai as a tea time snack.