Sunday, November 7, 2010
Puffed Rice Chivda
Olive Oil - 2 tbsp
Hing / Asafoetida - a pinch
Turmeric Powder - a pinch
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Whole Dried Red Chilli - 2
Curry Leaves - 10
Roasted Chana dal / Dalia - 1/2 cup
Roasted Peanuts - 1/2 cup
Raisins - 1/2 cup
Granulated Sugar - 2 tsp
Heat oil in a large wok. Temper with mustard seeds, cumin seeds, hing, curry leaves and red chillies.
Add the peanuts, dalia and raisins and cook till the raisins puff up.
Add the turmeric powder and mix well.
Then add the puffed rice and toss gently for about 5 minutes or till they become crispy.
Add sugar, mix well and switch off the heat.
Once cooled, store in air tight containers.