Oats chivda recipe | How to make oats chivda recipe (oats mixture)
A savory mixture or snack made of puffed rice, oats , peanuts and spice powder. Oats chivda is quick to make, healthy and delicious to enjoy with your evening tea.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- ¾ cup rolled oats
- 1 cup poha or beaten rice/ attukulu or puffed rice or cornflakes
- 1 tbsp oil
- 3 tbsp peanuts or cashews
- ½ tsp mustard
- ½ tsp cumin or jeera
- 1 red chili broken
- 1 sprig curry leaves
- 1 to 2 green chilies
- 3 to 4 garlic crushed
- 2 to 3 tbsp fried garm or roasted gram or putani
- 2 tbsp dried coconut (copra) thinly sliced & chopped
- salt as needed
- ½ red chili powder as needed
- turmeric as needed
- 1 pinch asafoetida or hing
optional
- 2 tsp extra virgin olive oil or coconut oil
How to make the recipe
- Dry roast oats until slightly golden. They will not turn golden. Set them aside to a plate.
- Next roast poha in the same pan. Keep stirring and fry until crisp and light. Set them aside.
- Heat oil and crackle mustard, cumin and red chili. Roast peanuts until golden.
- 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 weeks.
NUTRITION (estimation only)
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