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Indian Cereal Chivda Recipe Video
|Rice cereal||4 Cup (64 tbs)|
|Corn flakes||1⁄2 Cup (8 tbs)|
|Potato sticks||1⁄2 Cup (8 tbs)|
|Roasted peanuts||1⁄2 Cup (8 tbs)|
|Chana dal||1⁄2 Cup (8 tbs)|
|Mustard seeds||1⁄2 Teaspoon (Rai)|
|Asafoetida||1 Pinch (Hing)|
|Green chili||1 , chopped|
|Fennel seeds||1⁄2 Teaspoon (Saunf)|
|Turmeric||1⁄4 Teaspoon (Haldi)|
|Red chili powder||1⁄4 Teaspoon|
|Mango powder||1⁄4 Teaspoon (Amchoor Powder)|
Calories 344 Calories from Fat 166
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 553 mg23%
Total Carbohydrates 37 g12.3%
Dietary Fiber 5.9 g23.7%
Sugars 5.2 g
Protein 7 g14.8%
Vitamin A 6.5% Vitamin C 18.3%
Calcium 2.6% Iron 17.1%
*Based on a 2000 Calorie diet
As mustard seeds crack add asafetida, green chili, and curry leaves. As precaution cover the pan immediately for few seconds because as you add curry leaves to oil it will splatter.
Lower the heat to medium low, stir-fry for about 30 seconds; add raisins, peanuts and chana dal, stir-fry for one minute.
Add fennel seeds, chili powder, turmeric, and salt mix it well.
Add rice crispy cereal and corn flakes (crush the corn flakes before adding to the mix) stir the mixture gently, mix it well quick and turn off the heat. Chivda is ready.
Let the cereal chivda cool of to room temperature before serving.
Cereal chivda can be kept for several days in airtight container.