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photo by Trisha Rudra
Recipe by Trisha Rudra
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In a large microwave-safe glass bowl, take the poha and microwave for 3 min, in intervals of 1 min, using a spoon or ladle to mix each time.
After 3 mins, pour it into a different container and keep aside (ensure the container can hold extremely hot stuff
In the same bowl, add the oil and mustard seeds and microwave for 30 seconds.
Now add the turmeric, asafoetida, chilies, curry leaves, peanuts, chana Dal and microwave for 2 minutes.
Take out, stir and pour the roasted chivda (it will be crispy to touch already).
Season with salt and sugar, mix well and put it back to microwave for 3 more min.
Ensure to stir after every minute, and if you find the chivda slightly brown, stop microwaving. Each oven is different, so keep an eye.
Let it cool, it will be extremely hot, and then transfer into air-tight containers.
The mixture will last from 2 weeks to a month, depending on how hungry your folks are