Red Rice Poha Chivda
Serving Size: 6–8 servings
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients:
2 cups red rice flakes (poha) – thin or medium variety
2 tsp cold-pressed coconut oil or groundnut oil
¼ cup roasted chana dal (dalia)
¼ cup peanuts
2 tbsp cashews (optional)
2 tbsp pumpkin seeds(optional for extra crunch & nutrition)
8–10 curry leaves
2 green chilies, slit or chopped
¼ tsp turmeric powder
½ tsp jeera (cumin seeds)
½ tsp mustard seeds
A pinch of hing (asafoetida)
Salt to taste
1 tsp jaggery powder or monk fruit (optional – for mild sweetness)
Instructions:
1. Roast the poha:
In a large dry pan or kadhai, add the red rice flakes.
Roast on low flame for 4–5 minutes, stirring gently until they become crisp.
Remove and keep aside.
2. Prepare the tempering:
In the same pan, heat 2 tsp coconut oil.
Add mustard seeds and let them splutter.
Add jeera, hing, curry leaves, and green chilies. Sauté until fragrant.
3. Add nuts & seeds:
Add peanuts, cashews, roasted chana dal, and pumpkin seeds.
Roast for 2–3 minutes till they turn golden and crunchy.
4. Combine everything:
Lower the flame, add the roasted poha, turmeric, salt, and jaggery/monk fruit.
Toss gently to coat everything evenly.
Roast together for 2 more minutes on low flame to absorb the flavors.
5. Cool & store:
Let it cool completely before storing in an airtight container.
Stays crisp for up to 2 weeks.
Nutritional Benefits:
Red Rice Flakes: Rich in antioxidants, iron, and fiber — supports better digestion and blood sugar control.
Nuts & Seeds: Provide healthy fats and protein, improving satiety.
Coconut Oil: Boosts metabolism and heart health.
No frying, no refined sugar — only wholesome crunch!
