Oats Chivda Recipe (Oats Mixture)
A savory trail mix made with rolled oats, peanuts and spices and curry leaves. Oats chivda is quick to make, healthy and delicious to enjoy with your evening tea.
© Swasthi's Recipes
Servings: 6
Ingredients
- ¾ cup rolled oats
- 1 cup poha or cornflakes or puffed rice
- 1 to 1½ tablespoon oil (more if required)
- 3 tablespoons peanuts or cashews
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 dried red chili broken
- 1 sprig curry leaves
- 1 to 2 green chilies slit
- 3 to 4 garlic cloves crushed
- 2 to 3 tablespoons fried garm or roasted gram or putani
- 2 tablespoons dried coconut (copra) thinly sliced & chopped
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon red chili powder (adjust to taste)
- ⅛ to ¼ teaspoon turmeric (adjust to taste)
- 1 pinch asafoetida (hing)
Instructions
How to Make Oats Chivda
- Dry roast oats until slightly golden. They will not turn crisp. Set them aside to a plate.
- Next roast poha in the same pan. Keep stirring and roast until crisp and light. Set them aside.
- Heat oil and crackle mustard, cumin and red chili. Roast peanuts until golden & aromatic.
- Add garlic, green chili and curry leaves.
- When the garlic begins to smell good. add coconut and fried gram.
- Fry until the coconut smells good.
- Add turmeric, chili powder and salt. Switch off the stove.
- Transfer poha and oats. Mix everything well.
- When the mixture cools down, add more salt if needed and pour little coconut or olive oil. Toss them.
- Store oats chivda in a air tight jar and use within 2 months.
Nutrition
Calories: 759kcal | Carbohydrates: 17g | Protein: 28g | Fat: 23g | Saturated Fat: 4.9g | Polyunsaturated Fat: 16g | Trans Fat: 2.6g | Sodium: 800mg | Fiber: 12g | Sugar: 5g
