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Best Easy Beaten Rice Chivda Recipe

Name: Best Easy Beaten Rice Chivda Recipe
Total time: 20 min
Yield: 30 g
Ingredients: thin beaten rice (poha) 2 cups; raw peanuts 0.5 cup; cashew halves 0.25 cup; raisins 2 tbsp; dried coconut slices 0.25 cup; vegetable oil 3 tbsp; mustard seeds 1 tsp; curry leaves 15 pieces; green chili, thinly sliced 2 pieces; turmeric powder 0.5 tsp; sugar 1 tsp; salt 1 tsp

Beaten Rice Chivda is a crunchy, savory Indian snack seasoned with aromatic spices, perfect for tea time. This addictive vegetarian nibble is a family pantry staple and a crowd-pleaser at gatherings.

Cook 20 min Difficulty EASY 140 kcal

#vegetarian #indian snack #tea time #savory #crispy

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Ingredients

Main ingredients

thin beaten rice (poha) 2 cups
raw peanuts 0.5 cup
cashew halves 0.25 cup
raisins 2 tbsp
dried coconut slices 0.25 cup

Seasonings/Sauce

vegetable oil 3 tbsp
mustard seeds 1 tsp
curry leaves 15 pieces
green chili, thinly sliced 2 pieces
turmeric powder 0.5 tsp
sugar 1 tsp
salt 1 tsp

Nutrition summary

Carbohydrates 21 g 60%

Protein 3 g 9%

Fat 5 g 31%

Serving size 30g

Cooking steps

1

Heat 1 tablespoon of oil in a large, heavy skillet over medium heat. Add beaten rice (poha) and stir gently for 5-7 minutes until crisp, making sure it doesn't brown. Remove to a large mixing bowl.
2

In the same skillet, add 2 tablespoons oil over medium heat. Add mustard seeds and let them splutter for a few seconds, then immediately add the curry leaves and sliced green chilies. Stir for 30 seconds, being cautious of oil splatter.
3

Add raw peanuts, cashews, and coconut slices. Cook, stirring often, until nuts are lightly golden and coconut is fragrant, about 2-3 minutes.
4

Lower the heat to low. Add turmeric powder, salt, and sugar to the pan. Mix well to coat the nuts and coconut evenly with spices.
5

Return the crisped poha to the pan along with the raisins. Toss everything gently so that the beaten rice gets coated evenly without breaking too much, and warm for another 2 minutes on low heat to blend flavors. Let cool completely before storing in an airtight container.

Personalized Q&A

Q. What's the key ingredient in this Beaten Rice Chivda recipe?

The star ingredient in this recipe is thin beaten rice—also known as poha. When gently toasted, poha adds the signature crunch and lightness that defines chivda, allowing the flavors of nuts, spices, and seasonings to shine in every bite.

Q. How do I keep the chivda crisp and avoid sogginess?

To ensure maximum crispness, stir-fry the beaten rice over medium heat until it turns dry and brittle, but don't let it brown. Cool the finished chivda completely before sealing it in an airtight container to lock in its crunch and prevent humidity from softening the snack.

Q. What's an important step for balancing flavors and even seasoning?

After toasting the nuts and spices, add salt, turmeric, and sugar on low heat before combining with the poha. This sequence lets the flavors coat every nut and helps distribute seasonings evenly, ensuring a consistent taste throughout your chivda.

Q. How many calories are in each serving, and what's the macronutrient balance?

Each 30g serving contains about 140 kcal, with a macronutrient breakdown of 21g carbohydrates (60% calories), 3g protein (9%), and 5g fat (31%). This snack is moderate in carbohydrates and fat, offering a light protein boost from nuts.

Best Easy Beaten Rice Chivda Recipe

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