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Chivda

I was waiting to post this recipe here for last couple of days. Today while typing it, I wasn’t sure if I had to translate the name of the dish to English. Many times when I translate it, I feel I am beating the name to death, it just takes away the unique mouth watering feeling that we get when hearing the name of dish that we grew up eating. So I am leaving it alone for now.

For those who do not know about it – Chivda is usually a spicy mixture, made of beaten rice(poha) or puffed rice(murmura/chirmure), having lots of peanuts, dalia etc. It is a dry mixture, so usually people make it in large quantities and store for later use. Chivda at my home always meant either this Konkani version or poha upkari. But I had tasted this another version which had less spices which my friends used to carry when we were in hostel.

Couple of months ago, our dear friend Sunil got married and now I have a very dear friend here. His wife P and I are parteners in crime now :). There are times when we go on and on and on talking for a long time. We get together quite often either at their home or our home. Though she claims she does not know much cooking, she dishes out these mouth watering items very often. A couple of days ago she sent me this chivda. I simply loved it. I have tasted it innumerable times before during my hostel days and had never liked it, because the poha always was too chewy or the spice was not right or salt was not distributed properly. But P’s version was perfectly done. It was very crispy and what I liked most about it was, she had used a combination of poha and chirmure.

Then I asked her for the recipe and I have made it atleast 3-4 times in last 2 weeks now. I can say I am addicted to it because first of all, this is very simple to make and hardly takes any time (I take enough shortcuts while making this) and it is quite filling.

Ingredients:
2 cups thin poha
2 cups chirmure/murmura
2 tbl spns peanuts
2 tbl spns dalia
1 tbl spn dry coconut pieces
1 tea spn mustard seeds
4 green chillies 
7-8 curry leaves
2 red chillies
Oil
A pinch turmeric
Amchoor powder(optional)
A pinch asafoetida(optional)
Salt

Method:
Roast poha and chirmure in a big pan till they crisp up. I preheated the oven to 200F for 5mins. I lined both poha and chirmure on a cookie sheet and kept it in the oven and baked it at 200F, which is the lowest heat on my oven, for 5-10mins till they crisped up. They can also be left under hot sun for couple of hours till they crisp up.
Heat oil in a big pan, keep the heat to medium. Add peanuts, dalia, coconut pieces. When they are fried, add mustard seeds. Once they start popping, add curry leaves, green chillies chopped into rounds, red chillies broken into pieces, turmeric, asafoetida. (Ideally these all should be fried one after the other. But I normally do it at once).
Now add amchoor powder(which gives little tangy flavor) and salt. Add poha, chirmure and mix well. Take off the heat.
Cool to room temperature and then store in an air tight container.

Preparation time: 30mins (including the initial roasting/baking time)

PS:
– Salt can be added to the seasoning or after adding the poha/chirmure. My cousin Usha gave me a tip to add it in seasoning so that it gets evenly distributed.
– Be very careful whie adding salt. Sometimes, the salt stays at the botton even after mixing and it becomes very salty. So I mix it well by shaking the container before serving. 
– Do not store it while it is still hot. It should come to room temparature and then it can be stored. Otherwise it gets chewy.

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{ 37 comments… add one }

  • aparna September 25, 2008, 9:07 pm

    My mom does this too but without poha. Looks yummy. Will try it out soon.

  • Sapna Rao September 25, 2008, 11:11 pm

    I too make a huge batch for munching, especially in winters. This combination is new to me.

  • Aruna September 25, 2008, 11:12 pm

    Hey Shilpa …Combination of Poha and Charmuro, is new to me. I usually make either. Thanks for sharing.

  • Priya September 26, 2008, 12:14 am

    I want some :( I used to make a small batch of these during my MS when I used to crave my mom’s mixture. Chirmure is new to me too though.

  • gowri September 26, 2008, 12:41 am

    Hey Shilpa,
    instead of red chillies.. add takka mirsangi… it tastes awesome….Thanks.

  • Roma September 26, 2008, 1:27 am

    I love home made chuda. Thanks for sharing!

  • sushma September 26, 2008, 1:44 am

    hey nice idea of adding puffed rice to it.. looks yum

  • Ashwini Bhat September 26, 2008, 5:04 am

    Try adding some finely sliced garlic into the seasoning if you like a garlicky taste. Make sure you fry it golden brown.

    If you like an oniony taste, add some dehydrated onion flakes to the seasoning. If you don’t have onion flakes, chop onions and dry in the sun / leave in the oven on the lowest setting till dry.

  • Usha September 26, 2008, 9:21 am

    I am planning to make this version over the weekend. I made only churmuro and only poha version couple of times. Our problem is any huge batch doesn’t stay long enough :-)

  • Nusrat September 26, 2008, 10:04 am

    hi,
    thanx for this recipe… its my favourite my daughter loves murmura i can omit chilli and give it to her….

  • Ramya September 26, 2008, 10:55 am

    Hey i just love it, the taste is so satisfying. I even add few cut garlic pieces to the oil when frying. The roasted garlic taste’s awesome with the chirmure/murmura.

  • Chetna September 26, 2008, 12:57 pm

    I have never tried making this, but you have now inspired me, Shilpa.

    My mom used to make Phanna Charmura and used to add garlic cloves while frying..it used be very yummy, especially on a rainy day, the smell of roasted garlic and charmura was heavenly !!!

  • Swati: Sugarcraft India September 26, 2008, 1:21 pm

    Can vouch for this just by looking at it.. lovely!! can have a big bowl of this everyday.. :))

  • Usha September 26, 2008, 2:16 pm

    I love chivda and make it regularly but have never used both poha and murmura…will give this a try :)

  • Jennifer September 26, 2008, 4:08 pm

    Thanks for posting this. Been wanting to know how to make this at home. It looks incredibly easy!

  • Arun Shanbhag September 26, 2008, 9:31 pm

    Simply delicious!

    the home made chivda is the best! I like it best when it is still warm!

    M makes a slightly different variation – will ask *beg* her to try this version.

    Thanks
    Arun

  • Manasi September 27, 2008, 1:57 am

    Ah! A tea time FAV!!! I love chivda!!!

  • Bhawana September 27, 2008, 7:55 am

    I remember this whenever we used to go out near to any shopping mall I use to buy this :). really its too gooooooood

  • kanchan September 27, 2008, 12:29 pm

    Good n easy recipe. I add fennel seeds [ badishep] in seasoning add a pinch ofgaram masala . That gives a very good taste. While serving I add finely chopped onion, scraped coconut, finely chopped coriander leaves and a little lemon juice. Tastes too good.

  • Uma September 28, 2008, 12:48 am

    ooh, yummy chivda!

  • Gaurav Singal September 28, 2008, 12:40 pm

    Content and website are good

  • Deesha September 28, 2008, 7:07 pm

    i love chivda too

  • hema September 29, 2008, 9:35 am

    hey simply superb…….. healthy evening snacks for kids even for adults too. soon ll try this.

  • Divya Vikram September 29, 2008, 2:36 pm

    A perfect snack!!

  • kittie October 1, 2008, 6:58 am

    I adore spicy snacks like this – I would love to try this – if only I could find the ingredients!

  • divya October 7, 2008, 1:49 pm

    thnx Shilpa,

    i tried them today…gr8 taste…even my picky husband liked it :)
    don’t hv indian store nearby…can we make puris of pani puri at home…really want to try making them…

    take care

  • Gauri October 28, 2008, 3:49 am

    You have given the recipe very precisely and to the T.
    I will try it at 1ce as a Diwali snack!…keep posting!!!
    :)

  • Gulshan December 6, 2008, 5:08 am

    Hi,

    I use the microwave for roasting Poha and murmura. Use a flat round paper or plastic plate and microwave on the lowest setting for 2 mins each ;stir and then 2 mins again. Wait as it crisps on cooling.Do not use high power as murmura tends to burn.

  • Sunil December 8, 2008, 6:16 pm

    How much oil does this take? I am a novice.

    Shilpa: About 2 tbl spns.

  • Sunil December 15, 2008, 1:46 am

    Shilpa:

    Thanks for the oil tip.This turned out great and can be done by an novice (ie me). I add about 2-2.5 teaspoons of salt and 2 teaspoons of amchur. For us nobees such stuff is needed. I also eliminated the coconut and added raisins instead.

  • Anagha July 14, 2009, 11:13 am

    Hey Shilpa,
    Thanks for Chivda Recipe, am gonna try it now.
    And by the way you don’t have to change name of dish to English else people like me will use Marathi names for their search & end up in 0 results found..Just Kidding

  • Sugathri October 12, 2009, 4:57 pm

    hi!

    thanks for the recipe, i made it as per instructions and they turned out great!! its on my diwali menu! :-)

  • China Basrur December 27, 2009, 9:15 pm

    GREAT site and we are here in the FAR FAR East in Beijing- Love the recipes -

  • Alka G. March 15, 2011, 9:53 pm

    Thankyou for this recipe which has seemingly disappeared from my screen.:( Will you look into it?
    Will you also post in some more such NUTRITIOUS, STORABLE, DRY SNACKS for kids and adults?
    Thankyou for a very useful and practical Blog !
    Simplicity is certainly a virtue! ;)
    Alka G

  • Alka G. March 15, 2011, 10:40 pm

    Thankyou! The Chivda recipe is back.

  • sandhya August 5, 2013, 11:54 pm

    Hi shilpa iv tried your chivda recipe and it was really yummy, but i added sugar since my son likes it sweet and salt. but the sugar became hard like small brown rocks. how do i add sugar shd i powder and add pls give yr suggstion

    • Shilpa August 6, 2013, 2:57 pm

      Did you add with salt? Do not heat it too much after adding sugar, I think it is getting caramelized and hard, keep it on a very low heat. You can use fine sugar so that you won’t find big crystals. Let me know how it goes

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