Maharashtra

Oats chivda

Name: Oats chivda
Total time: 25 min
Yield: 6 servings
Cuisine: Modern Indian
Ingredients: 1 1/2 cups rolled oats rolled oats (porridge oats); 1/3 cup peanuts; 1/4 cup roasted chana dal (roasted split chickpeas); 2 tbsp cashews; 2 tbsp raisins; 1 sprig curry leaves; 2 chopped green chilli; 1/2 tsp mustard seeds; 1/4 tsp turmeric (ground turmeric); 1 1/2 tsp powdered sugar; 1/2 tsp salt; 1 1/2 tbsp cooking oil (vegetable oil)

Rolled oats roasted crisp with peanuts, curry leaves and a sweet hint of raisin.

25 minTime

9 gProtein each

mildSpice

Chivda with a twist2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

235kcal

9 gprotein

5 gfibre

25minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Rolled oats (porridge oats)1½ cups rolled oats

Peanuts⅓ cup

Roasted chana dal (roasted split chickpeas)¼ cup

Cashews2 tbsp

Raisins2 tbsp

Curry leaves1 sprig

Green chilli2, chopped

Mustard seeds½ tsp

Turmeric (ground turmeric)¼ tsp

Sugar1½ tsp, powdered

Salt½ tsp

Cooking oil (vegetable oil)1½ tbsp

Method

5 steps

1Dry roast the oats in a heavy pan on low heat, stirring, for 6 to 8 minutes until crisp. Tip out.
2Heat the oil and fry the peanuts until they crackle, then the cashews until pale gold.
3Add mustard seeds, curry leaves and chilli, standing back as they splutter.
4Add turmeric, roasted chana and raisins, stir for a few seconds, then add the oats and toss.
5Turn off the heat. Sprinkle sugar and salt and toss. Cool completely before storing.

Serve it like this

Serve in a bowl with tea, or pack into tiffin boxes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Oats chivda

Make it your way

Ingredients

Method

Make it a meal