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Indian snacks are awesome, but when we look into the health factor, they go from 30 to 0 in 2 seconds flat. Poha Chivda or Chidva is a wonderful healthy snack alternative to the fried ones, you so yearn for at the stores. This Poha Chivda recipe has a great shelf life and is so easy to make. Make a big batch and store it or a small batch and keep it fresh.
Ingredients:
Thin Poha – 3 cups
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Green Chili – to taste (finely chopped)
Roasted Chana Daal (Daliya) – 3 tbsp
Whole Raw Peanuts – 3 tbsp
Golden Raisins – 1 tbsp
Turmeric Powder – 1/2 tsp
Citric Acid – 1/4 tsp
Salt – 1 tsp or to taste
Sugar – 1 tsp
Method:
1. Heat the Poha in the microwave safe bowl for 2 minutes, stirring after 1 minute.
2. Grind the Salt and the Citric Acid to a fine powder.
3. Grind the sugar to a fine powder seperately.
4. In a non-stick pan, heat the Oil at medium temperature.
5. Once the Oil is hot, add in the Mustard Seeds. Allow them to pop.
6. Add in the Green Chilis and the Curry Leaves and cook for a few minutes.
7. Add in Whole Raw Peanuts and cook for 1 minute.
8. Add in the Roasted Chana Daal and cook for another minute.
9. Add in the Golden Raisins and cook for 30 seconds.
10. Add in the Turmeric Powder and the Salt & Citric Acid Powder. Mix well.
11. Add the Poha and mix very well till all the Poha is yellow and no white is visible.
12. Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.
13. Sprinkle the Sugar Powder and mix well.
14. Allow the Civda to cool down to room temperature before you store it.
Tips:
1. It is best to grind the Sugar yourself.
2. Adjust any or all of the ingredients to your need to suit your requirments.
3. Store it in air tight container or a ziploc for weeks. It does not need to be refrigerated.
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Orkut
April 10th, 2008 at 7:53 am
Hi Hetal & Anuja,
it was a nice recipe. My mom used to make it for me. One more tasty idea would be to have it with coarsly crushed papad( Roasted urad daal popadum)and it really tastes so good..try this out.Enjoy…
Thanks for the recipe
[Reply]
April 10th, 2008 at 7:39 pm
Hi Snehal,
Thanks for that suggestion! It sounds great…will definitely have to try it out.
[Reply]
April 11th, 2008 at 1:39 pm
This is great. I always thought it has to be deep fried. I will definitely try it.
Also, in some shops they had dry coconut pieces and they taste great! Roasted cashews also go very well in this.
[Reply]
April 24th, 2008 at 2:32 am
hi ladies
I’m from sydney. watched couple of your recipe demos, love it, very easy to make. One was spinach raita, and bhelpuri, and chivda recipes.
Thanks for doing VDO demos. Keep up the good work.
Regards
Rosina Sharma
[Reply]
May 16th, 2008 at 5:28 pm
hi hetal,
I remember my mum didnt use citric acid while making this chevda. Can u tell us the reason why you used it in this recipe?
thnx.
[Reply]
May 19th, 2008 at 3:42 am
Hi Vikas,
Citric Acid has a very concentrated flavor similar to lime/lemon (basically, sour). The reason we use it in place of lime or lemon juice is that citric acid comes in a dry, granulated form and will not add any additional moisture to the dry chivda. If there is moisture, the chivda will spoil.
[Reply]
June 19th, 2008 at 3:31 pm
Hi Hetal and Anuja,
Thanks for the great recipe! I didn’t think of citric acid. That’s a great idea. And microwaving the poha is a great idea too. I make something similar but use corn flakes cereal and rice puff cereal and also put chaat masala besides the salt and curry leaves.
It tastes like the Haldiram Cornflakes mixture that my family loves. I also grind some fennel seeds and put that in with the masala.
The kids love it and it’s healthy too!
[Reply]
July 5th, 2008 at 1:11 am
Hi Hetal & Anuja,
Love this recipe! Easy to make & delicious to taste!
Love,
Shakta Kaur
[Reply]
July 17th, 2008 at 6:38 pm
Hi Thank you very much for great recipes. i am always watching your videos. u both r doing great work.
Thanks
Falguni
[Reply]
August 1st, 2008 at 7:55 am
hi,
i m gr8 fan of ur website… i made chivda today it came out gr8…. one question i used microvave as u said…. but if i dont want to use it than what shall i do can i saute it on low flame???? any suggesstion???
keep the gr8 work…… u guys make a gr8 videos… nice presentation…..
thank u so much,
regards,
jops
[Reply]
December 14th, 2008 at 2:29 am
Hi its a great receipe, i tried making this at home, but it came out to be very crispy, instead of soft poha, can u tell us hw to make it soft .
[Reply]
December 15th, 2008 at 1:43 pm
Hi Bhavna,
This is supposed to be the crisp kind of poha (chivda). We will show how to make the soft kind soon.
Thanks!
[Reply]
January 12th, 2009 at 10:36 pm
Can you please tell me what they call “citric Acid” in Gujarati?
and I like your recipes.
[Reply]
January 13th, 2009 at 1:43 pm
Hi Anna,
Citric acid is called “Limbu na phool” in Gujarati.
[Reply]
April 9th, 2009 at 5:28 am
Hey Anuja & Hetal,
You guys rock..tried many of your dishes n all came out perfect…so for this chivda can i add sumthing else instead of citric acid..or if i dont add citric acid will it still taste good?
[Reply]
hetal Reply:
April 10th, 2009 at 9:14 pm
Hi Priya,
Citric acid gives this recipe the tangy flavor without adding any moisture to it. We feel you would miss that flavor if you don’t use it. It is available at most Indian grocery stores.
[Reply]
May 15th, 2009 at 1:29 pm
hai tanuja and hetal,
ur site is awesome yar…..Actually me from malaysia ..but i am a southindian..but i like northindian dishes very much…..after seeiing ur site, i stred doing experiments in northindian dishes…this poha recipes is simply delicious…
thnks a lot…..eager to see more northindian snacks item tru ur site…all the best…
[Reply]
May 29th, 2009 at 6:24 pm
thanks for the great recipe! i bought a bag of poha in a local indian market because it looked interesting (i frequently do that to try out new things). now, using your recipe as a springboard, i create batch after batch of different flavors using whatever nuts and dried fruits i have in my pantry (cashews and currents are great by the way. i also do a version that leaves out the sugar but adds some homemade chat masala and broken jeera papaddum). i put bowls out during parties and i can’t keep them filled fast enough. i’m introducing all my friends to new flavors, too! it really warms up rainy seattle days.
[Reply]
June 11th, 2009 at 3:16 am
Hello,
I just stumbled upon your website, it is great. Demo is clear and neat. The idea of microwaving, grinding citric acid and salt, are really good.
I just love your site, I must try other recipes too.
THANK YOU BOTH.
[Reply]
September 17th, 2009 at 8:38 pm
Hey girls,
Today i tried your chewda recipe it turned out great!!!.I put extra snacks in that and some chat masala instesd of citric acid.
i use to deep fry and it took lot of time. now its soooooooo
easy to make .I will be making and giving it to my friends.I have never tried ur recipe before,now i will try….today first time i saw ur website.
[Reply]
September 20th, 2009 at 12:53 pm
how do I go about roasting the chana dal??
[Reply]
November 2nd, 2009 at 5:04 pm
Hi girls,
The poha chiwda turned out great. I consistently keep making it to keep a healthy snack available on the rack. My husband is a fan of this one which he can eat without guilt of consuming loads of calories.
Thanks,
Alka.
[Reply]
November 25th, 2009 at 12:28 am
I came across your video and ended up on your web site. I should say, I am delighted to find the recipes so simple and easy to follow. Being in US it is sometimes hard to co-relate the ingredients. You both have explanined things very well and I made this and Khandvi and they both turned out excellent must say. You will see more often on your site. Thank you both!!!!
[Reply]
hetal Reply:
November 26th, 2009 at 4:21 am
Thanks Anitha. Welcome and glad you’re here!
[Reply]
December 31st, 2009 at 7:13 pm
it tastes fantastic!…..even my 2 year old daughter loved it:)…..thankyou so much……
[Reply]
January 7th, 2010 at 9:23 pm
Hey guys,
Is Citric Acid same as Fruit salt?
[Reply]
February 8th, 2010 at 12:01 pm
its superb. but please tell me how many calories this poha chivda has?
[Reply]
March 15th, 2010 at 3:06 am
did u purchase grinder from india or u.s.?
[Reply]
April 11th, 2010 at 3:00 am
Hi! What a great discovery! I’d never been exposed to the dishes you make on here before. I always have poha on hand at home: I use it to make Filipino desserts. However, at my local indian store, there is no “thick” or “thin” variety- just brown rice and white rice. How can I tell the difference?
[Reply]
anuja Reply:
April 14th, 2010 at 9:23 pm
Hi Soleilnyc,
The white poha is made from white rice and brown poha is made from brown rice. In this particular recipe we have used the white poha. The thicker variety is the more common one so, that’s probably what you have.
We suggest since you have it at home, give this a shot (you might have to cook it a min. longer – but keep stirring)…and see if it works…
[Reply]
June 9th, 2010 at 10:43 am
Hi Hetal & Anuja,
This is Heena from India.
I don’t have microwave at home. Is there any other option other than heating the pohas in microwave- first step.
[Reply]
anuja Reply:
June 12th, 2010 at 6:53 pm
Hi Heena,
You can dry roast the Poha on the stove in a kadhai-like pan. Just like you would do for Suji or Rawa, keep stirring continuously till it drys out and gets crisp
[Reply]
Anonymous Reply:
June 21st, 2010 at 10:59 am
Thanks Anuja,
[Reply]
June 23rd, 2010 at 9:23 pm
Thanks for all the great recipes. I live in India but often i visit my children in USA, and i cook healthy food for them. I am so greatful to you both for sharing wonderful recipes. Keep it up.
[Reply]
August 21st, 2010 at 12:14 am
Hello Hetal and Anuja,
Great site going here! Great team work! We love making this chivda. Another interesting addition to this would be garlic, just fry the garlic like the curry leaves/green chillies (till its dehydrated to not leave any moisture) and it imparts such a wonderful flavor to the Chivda.
Keep sharing..
-Purvi
[Reply]
August 28th, 2010 at 10:30 pm
hi Hetal,
I saw cereal chivda video and i tried to find citric acid in grocery store but can not find it. Do you know where would i find it?
krishna
[Reply]
anuja Reply:
August 30th, 2010 at 6:26 pm
Hi Krishna,
Most of the Indian Stores carry it. It is also known as “Nimboo ka Phool” or “Limboo ka Phool” .
Hope that helps
[Reply]
September 23rd, 2010 at 3:14 am
Hi Hetal & Anuja,
i m big fan of your site…i was not a good cook bt now i m a fair cook i can say…my husband enjoys your all recipes …you girls are doing a wonderful job for us who couldn’t know how to cook….i m thankful to u….plz let us know, from where i can get grinder….i m waiting for your reply….ALL THE BEST..MAY GOD BLESS YOU……
[Reply]
hetal Reply:
September 23rd, 2010 at 2:06 pm
Hi Monica,
There are many different types of grinders. Some of the larger Indian grocery stores carry an Indian style grinder (mixie) with different jars. You can use it for grinding spices (dry) or for idli/dosa batter and chutney. They also carry a wet stone grinder that is good for idli/dosa batter or chutney, but does not work for blending.
[Reply]
September 23rd, 2010 at 10:31 pm
Thanks for your reply Hetal…….
[Reply]
November 18th, 2010 at 7:46 pm
hi Hetal & Anuja
Its gr8 watching these recpies & ofcourse with the substitute of basic indian ingredients with the american ones with the same gr8 original taste
I m in Phoenix ( AZ) & cant find citric acid so is there any subatitute for that if there is plz tell me
Thanks
Nimisha
[Reply]
April 3rd, 2011 at 6:13 am
hi
i and thank you so much for the recipe poha chivda i just wanted to ask this is it okay if i didnt use the citric acid im unable to find it anywhere?????
[Reply]
April 6th, 2011 at 8:48 am
Hi Hetal & Anuja,
I like your website very much.
Is there any substitute for citric acid? please reply
[Reply]
April 26th, 2011 at 7:25 am
very bad recipe
[Reply]
May 4th, 2011 at 7:55 am
Hi Hetal & Anuja,
Can I use lemon grass powder instead of citric acid?
[Reply]
hetal Reply:
May 4th, 2011 at 9:55 pm
Hi Sulthana,
Lemon grass powder will not give you the same effect as citric acid. Citric acid is really really sour whereas lemon grass has a lemony scent and flavor but no tartness.
[Reply]
August 28th, 2011 at 9:42 pm
Hi Hetal & Anuja,
Good work. In Maharashtra chivada is must at the time of Diwali. Instead of poha you can use churmura also or make mix of poha and churmura. I like your website. keep it up.
[Reply]
September 30th, 2011 at 12:53 am
HI how much calories this recepie contain…
[Reply]
November 15th, 2011 at 1:22 am
I’ve been looking at different poha recipes and yours appeals to me most. Some of them call for potato chips or potato sticks. Can you tell me how to roast the dal, or can I buy it that way? Thanks.
[Reply]
January 9th, 2012 at 10:38 pm
Hi both
Just tried this and it turned out well, i use to make this before as well and i think it helps watching these recepies even if you know to cook them, cant thank enough for the microwave tip as it was time consuming when i use make it earlier by roasting it….thankyou so much as i wont feel lazy now to make it frequently…once again thanks a lot. and yes I tried using amchur powder instead of citric acid though still need a tip of when to add this as it was not a great idea to add it in oil with salt as color changed a bit..but the taste is good anyways.
[Reply]
hetal Reply:
January 11th, 2012 at 7:47 pm
Hi Sheetal,
Amchur powder can be added to warm chivda and it will stick to the flakes. It is harder for salt to stick so we put it in the oil.
[Reply]
October 5th, 2012 at 9:02 pm
Hi Hetal & Anuja,
I usually make this chivda following your receipe and turns out delicious.
But the last couple of times the crunch of the Chivda is different,as if it has little moisture in it, something very different ..I am buying the same brand which I have been buying for the past few yrs.I had bough the pack 1.5 months back, is this something related to it being the pantry for so long..Is it advisable to buy the packet and make the same week preferably..Please advise..
Thanks in advance for your help !!
-Bhavika
[Reply]
hetal Reply:
October 12th, 2012 at 3:50 pm
Hi Bhavika,
The poha should not spoil within a few months unless they were already going bad before you purchased them. To be sure, you can always smell the poha to see if they have an “off” smell before using them. When you microwave them, it should dry out any moisture. Be sure to let them air cool after microwaving before adding them to the seasoning.
[Reply]
Anonymous Reply:
October 18th, 2012 at 9:15 pm
Thanks Hetal for your help on this. I will try this out the next time when I get it.
[Reply]
January 31st, 2013 at 2:51 am
Hi Hetal n Anuja…i tried it today but me n my husband found it a alot sour…i added 2 tsp more of crushed sugar but still couldnt control the sourness/tangyness..its too tangy for us..what can be done with this chiva now reduce the tangyness?? plz suggest.. thanks
[Reply]
hetal Reply:
February 4th, 2013 at 4:51 pm
Hi Krutika,
Sorry to hear that. You can make another batch of poha and leave out the citric acid and/or salt and then just mix it into the batch you have. Mix well.
[Reply]
February 19th, 2013 at 9:08 pm
Hello Ladies! THANK YOU so much for your helpful videos. I am seriously addicted to Haldiram’s Hara Chiwda — I cannot put the bag down once I start eating it!
My father-in-law is from Gujarat and I have developed a LOVE for Indian food, particularly the Northern India variety (I like the sweet and savory, versus the melt your face off HOT of Southern Indian cuisine). I went looking for a recipe that would be sweet, savory and spicy – yours looks very much like what I was seeking. I am most definitely going to try your recipe in the very near future.
[Reply]
April 14th, 2013 at 8:43 pm
Thanks for the recipe. I added sesame seeds and dry coconut..it added to flavor!
[Reply]
hetal Reply:
April 19th, 2013 at 4:26 pm
Hi Tanu,
Great idea! Thanks for sharing!
[Reply]
May 15th, 2013 at 11:23 am
Awesome!! My husband loved it, tasted as though it was bought from the store.. infact i didnt add citric it still tastes yum n i have stored it in an air tight container.
Thanks so much for this one..
[Reply]