Sun dried poha chiwda recipe - Beaten rice chiwda recipe

Sun dried poha chiwda recipe  - Are you looking for some easy and crunchy evening snacks? Today I am sharing with you all, a very simple yet delicious chivda prepared with Sun dried beaten rice or rice flakes or  poha. Dry the poha under Sun for three or four days till crisp and temper it. Your delectable chivda will be ready within few minutes. Earlier I had posted roasted poha chivda which looks similar to this chiwda, but the texture of  sun dried beaten rice after tempering it is completely different. Read the following recipe to know more about it.

Sun dried poha chiwda recipe

Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type : Savoury Snacks
Cuisine : Indian
Yield :  6 cups Chiwda
Author : Vidya Chandrahas

Ingredients

• 5 cups thin beaten rice / poha / avalakki
• 1/2 cup ground nuts / shenga
• 1/4 cup cashew nuts/ kaju
• 1/4 cup raisins / kishmish
• 2 tsp sugar powder

For the tempering

• 1/4 cup oil
• 1 tbsp mustard seeds
• 3 sprig curry leaves
• 1 green chilli, chopped
• 1 tsp turmeric powder / haldi
• 1 tsp chilli powder
• 1 ½  tsp salt

Method

1. Hand pick the poha and clean it. Transfer it  to a large plate  and keep it under Sun for 3 - 4 days, or till the poha become crispy. 
2. Heat the oil in a pan and fry the raisins, cashews and ground nuts separately. Remove and set aside.
3. In the same oil, add the mustard seeds. When they start spluttering, add the green chillies, curry leaves and fry for a minute or till they turn crispy.
4. Then add the turmeric powder, chilli powder, salt and stir to combine. Do it on low flame to prevent from burning.
5. Add the sun dried poha and mix well using two spatulas. Remove from the heat and sprinkle sugar powder on it. Mix gently to combine well.
6. Add the fried ground nuts, cashews and raisins. Mix and store in an airtight container.