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Poha Chivda in the Microwave

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  1. Indian Cuisine   >
  2. Maharashtrian
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photo by Trisha Rudra

3 cups rice
rice Starchy cereal grain consumed as a staple food across the world, good source of nutrition and fibre. Being a versatile grain it is used in both sweet and savory dishes like rice pudding, sushi, varieties from front white to black in color, long to small in size....
  • arroz
  • Sal
  • Chawal
1 cups Peanuts
Peanuts Peanut is a popular and is available easily in many countries. This is a versatile nut used to add crunchiness and buttery flavor in both sweet and savory diseases. It is commonly eaten raw, roasted, fried and salted. Peanuts are also extracted into oils. Peanut butter is one of the...
  • maní
  • Sal
  • moongaphalee
1 cups Chana dal
Pigeon pea Toor lentils are yellow and they're usually sold skinned and split. They have a mild, nutty flavor, and they're often cooked as a side dish or ground into flour....
  • Chana dal
20 pieces curry leaves
curry leaves Curry leaves most common use is to add flavor and aroma to the dish. It is generally added to the dish while tempering. Curry leaves is very much common in south-Asian households and is used in dishes like rasam, poha, kadhi....
  • kadi patta
4 pieces green chillies
green chillies Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
  • Hari Mirchi
    (हरी मिर्च)
1 teaspoons asafoetida
asafoetida Asafoetida is the dried powdered resin of Ferula herb and most commonly used while tempering the dish, with a strong flavor and aroma, with a savory taste. It is mostly found in Asia and is mostly blended with other spices to drizzle of curry beans, stews and lamp chops. We...
  • hing
1 teaspoons Mustard seeds
Mustard seeds Mustard seeds are tiny, black-brown or yellow colored seeds. They are pungent and peppery in taste. They are used in vegetables dishes, pickles and curries. Ground or whole seeds are mixed with vinegar to make mustard paste....
  • Las semillas de mostaza
  • Sal
  • sarson ke beej
    (सरसों के बीज)
1 teaspoons Turmeric
Turmeric Turmeric is a yellow colored rhizome. It belongs to the ginger family. It adds a beautiful golden color and mild-peppery flavor to the dish. It is commonly used in Indian dishes....
  • Sal
  • haldi
as per taste salt
Also known as : sea salt , iodized salt
  • sal
  • Sal
  • namak
3 teaspoons sugar
sugar Sugar is small, sweet, grainy white cubes which is used in many beverages and dishes to add sweet flavor. Now a days many types of sugar can be found in market, it can be of white or brown color....
  • cheeni
1 teaspoons oil
oil Oil can be found in every kitchen around the world. It is used in cooking, tempering, frying, replaces butter in many dishes. Oil has many types such as organic, vegetable, animal, etc....
    About The Chef
    Lives in : Kolkata India "Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian." Hmmm… as most people would say, I’m completely predictable and also completely crazy at times. Attraction towards the arts and crafts has always been a part of my hobbies. There are some mottos that I have in life. One being, To give my best in whatever I do. The other being, To accept life as it comes.

    Poha Chivda in the Microwave

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    When it comes to snacking, it is often difficult to draw the line, owing to the fact that most of is either spicy, or oily, or both…at least, usually when the snack in question is store-bought. One big step towards assuring quality and health is of course, to replicate it at home which is healthier and saves you the trouble of being dependent on store-bought stuff.

    Having grown up in Mumbai, I’ve had my share of ‘namkeen’ or savory tea-time snacks; mixtures made from fried potato slices, sago, poha or flattened rice, cornflakes, and much more. I don’t enjoy spicy mixtures, or ones that are sour or too salty, so this Poha Chivda with its sweet and salty flavor and the aroma of curry leaves, makes it one of my favorite snacks.

    This mixture is insanely easy to make. I went a step ahead and made this in the microwave, saving me from the pain of using too much oil. There is not much of a difference in the taste; deep friend poha will puff up and dry roasted or microwaved ones will be crisp without puffing up, not a whole lot of difference. It is best to use the ‘thick’ poha variety for this recipe, but if you’re unable to find those, the ‘thin’ variety would work too. Just roast them for a lesser amount of time. You can even sun-roast them for 2 to 3 hours, no need to use gas
    • 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

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