Ingredients:
Beaten/Pressed Rice - 2 cup
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Green chillies - 2 no's chopped
Dry red chilli - 2 no's break in pieces
Peanuts - 1/4 cup
Curry leaves - 4-5 no's
Asafoetida powder - A pinch
Turmeric powder - 1/2 teaspoon
Coriander leaves - A few
Oil - 2 tablespoon
salt and sugar to taste
Procedure:
1. Heat the oil in a pan, add mustard and cumin seeds and let them crackle .
2. Add the green chillies, red chilly pieces and the peanuts, fry on medium level for about 2-3 minutes.
3. Drop in the curry leaves, asafoetida (Hing) and the turmeric powder and fry briefly.
4. Stir in the beaten rice and toss till it is well coated with the oil and spices. Sprinkle salt and sugar to taste and toss to mix on high level till well heated through.
5. Remove from heat, let it cool and store Poha Chivda in an airtight jar.
Beaten/Pressed Rice - 2 cup
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Green chillies - 2 no's chopped
Dry red chilli - 2 no's break in pieces
Peanuts - 1/4 cup
Curry leaves - 4-5 no's
Asafoetida powder - A pinch
Turmeric powder - 1/2 teaspoon
Coriander leaves - A few
Oil - 2 tablespoon
salt and sugar to taste
Procedure:
1. Heat the oil in a pan, add mustard and cumin seeds and let them crackle .
2. Add the green chillies, red chilly pieces and the peanuts, fry on medium level for about 2-3 minutes.
3. Drop in the curry leaves, asafoetida (Hing) and the turmeric powder and fry briefly.
4. Stir in the beaten rice and toss till it is well coated with the oil and spices. Sprinkle salt and sugar to taste and toss to mix on high level till well heated through.
5. Remove from heat, let it cool and store Poha Chivda in an airtight jar.
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