Microwave Poha Chivda

Chivda is a traditional and popular Maharashtrian snack. It is a savory delight made with beaten rice (poha). It is crunchy, salty and mildly sweet at the end. I only tasted few years back when my neighbor Marathi friend offered me a small packet of chivda for Diwali.She was kind enough to give a brief recipe over the stove. As I am neither sweet or snack person and I almost forgot it. I was flipping the Samsung cookbook of Tarla Dalal - Indian microwave cooking, I saw the recipe of poha chivda which was hard to resist. I was little skeptical how the poha flakes will crisp in microwave. As usual, if I decide to give a test run first, I halve the recipe. In case of disaster or failure, large amount of food will not go inedible. I tried with a cup of poha. I couldn't believe the outcome, they turn out perfect! Another easy, healthy way to prepare this Microwave poha chivda!

Microwave Poha Chivda

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Yield: About 1 cup

Microwave cooking time: 4 minutes

Utensil needed:

Microwave safe bowl + Microwave safe plate

Ingredients:

Thin Beaten rice (poha): 1 cup

Seasoning:

Oil: 1 tsp

Green chilli: 1 small -minced

Peanuts: 2 tsp of peanuts

Roasted Chana dhal (dhalia)/ pottu kadallai: 2 tsp

Turmeric: less than 1/4 tsp

Mustard seeds: 1/2 tsp

Curry leaves: few leaves

Salt: 1/4 tsp (U can increase according ur taste)

Sugar: 1/2 tsp (I omitted)

Note: Most of the time, thin poha packet have a powdery flakes. Better to sieve in colander and remove the powder.

In microwave safe plate, spread a cup of poha into thin layer (If you double or triple the recipe - Roast few batches at the time), keep for one minute in microwave, taking out and stiring every 30 seconds.

Microwave Method

Take a microwave safe bowl , large enough to hold the poha.

Add the oil and mustard seeds, keep a minute in microwave.

Take out , add the turmeric, green chilli, roasted chana dhal, peanuts and curry leaves- keep another minute.

Take out add , salt, sugar (If u wish) and the poha and mix thoroughly and microwave a minute.

Spread in paper napkin and cool it completely before storing in air tight container.

There is no more popcorn time in my house, we all want this quick Chivda!

1) Sending to MEC- Sweets & Savories hosted by Paru, originated by Valli from Cooking4all seasons

2)After all it is a Maharashtra regional speciality snack will fit WYF: Specility food hosted by EC.

3) Turmeric is largely used in Indian cooking. This white poha got the golden hue due to turmeric! Think Spice: Think turmeric event originated by Sunita

I take this opportunity to Wish and Thank all my Readers . Have a Happy Thanksgiving Holiday!