A delicious, healthy snack; Jowar Dhani Chivda has popped jowar kernels, papad, Indian spices and crunchy elements.
This one comes together in under 30 minutes and is low in calorie and high in fibre making it perfect for snacking!
Holi is the festival of colors. Indians around the world celebrate the festival in full enthusiasm and frolic. And like most festivals, there are traditional and fusion recipes that are perfect for the celebration.
Kesar Thandai, Rose Thandai, Kanji Vada, Dahi Vada, Karanji, Thandai Boba and Kachoris are popular for the festival. These are enjoyed in different parts of the country.
Along with food there are several traditions for the day. The first day is Holika Dahan, celebrating the victory of good over evil. A large bonfire of dried grass and wood is made and lit. With the burning down of the Holi, it is believed that evil comes to an end.
The next day is Rang Panchami. On this day everyone get together and puts dried color powder on each others faces. The tradition goes that even enemies become friends on this auspicious day.
Jump to:
What is Jowar Dhani
Jowar is a popular millet from India. Enjoyed in various preparations this millet is a healthy one. It is available in different forms from the whole grain to flour made using the grain.
And one of the version of this millet is a popped one. These popped jowar grains are just like popcorn, but slightly smaller and called Jowar Dhani. These tiny pops are perfect to enjoy as a snack or to use in recipes like ladoo, chikki etc.
Jowar Dhani is popular during Holi. The streets in India have sellers selling this in bulk through the months of February and March. Not just as a snack, this is also an essential component of the puja thali for Holi.
Along with jowar dhani there is kumkum, rice, haldi, dried dates and fruits. No wonder thus, that these pops are available during this time.
Benefits of Jowar Dhani
Jowar Dhani is not just a snack. It is actually full of benefits for the whole body. Here is what we can get from it.
- Jowar contains essential fiber, that helps with digestion and prevents gas, bloating, constipation, and diarrhea. This translates in the pops as well.
- This is a gluten-free grain. And the process of making the pops keep it gluten-free.
- Given the high fiber, the grain keeps us full longer. This makes it a great snack.
- this grain is rich in niacin, or vitamin B3; and this helps the body metabolize energy.
Thus, it is a great snack to enjoy throughout the year as long as you can find these pops. These are easily available in Indian stores almost all year round.
Why this recipe works
- This snack is naturally Vegan.
- We can make this chivda in under 30 minutes from start to finish.
- The chivda has the right balance of sweet, salty and tangy flavors.
- We only need a handful of ingredients to make it.
- This is a perfect snack to enjoy with masala chai.
- All the ingredients are naturally gluten-free. Ensure the asafetida is pure in the recipe.
- Given that the jowar dhani is rich in fiber, this makes it a healthier snack than many others.
- Most of the ingredients are easy to find in the Indian store or online.
- We can easily customize the recipe and ingredients.
- It is easy to make it spicy or bland for adults and kids.
- This snack is great to take along for a trip.
Ingredients and Substitutions
- Jowar Dhani: Popped jowar or jowar dhani is the first ingredient here. Easily available in Indian stores and online, this generally comes as a big pack of popped jowar. It is popped but raw and needs to be roasted. Sometimes it comes with salt, but I prefer a salt free version so we can adjust the seasonings.
- Papad: I also like to add some papad in the chivda for texture and flavor. I have used regular urad dal papad here. However, use double pepper, chili or garlic if you like those flavors in the chivda.
- Peanuts: Peanuts are great in any namkeen. When we sauté these in oil they become crunchy and make the chivda great. Along with this, adding some cashews and raisins is an option too.
- Roasted Dalia: Another favorite ingredient in chivda; dalia (roasted chana dal) adds a rustic nutty taste with crunch to the recipe. It is okay to skip if you cannot find it or do not enjoy it.
- Tempering Ingredients: I like to add some mustard seeds, asafetida and cumin seeds in the chivda. These are optional but great for the recipe and the stomach.
- Spices: A mix of basic spices; turmeric, aamchur, salt and sugar make the chivda perfect. These are almost must-haves and cannot be skipped. However aamchur can be replaced with some citric acid.
- Curry Leaves and Chili: I like to use fresh curry leaves and dried red chili in the tempering. However, skip if you cannot find these. Substitute with green chili if you like.
- Oil: The tempering is perfect in neutral oil. Ghee can be used but it does leave a nutty aroma that is not traditional to the recipe.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a large pan add the popped jowar dhani. Dry roast on medium flame. Keep tossing intermittently till all the kernels are crunchy and do not taste raw. This will take about 10-12 minutes. Remove from heat.
2- Roast the papad in the microwave or on an open flame till it is cooked all around. Transfer to a plate to cool.
3- Make bite size pieces using your hands. Set aside.
4- In a small pan heat the oil.
5- Add the mustard seeds and let them pop.
6- Then add asafetida and cumin seeds. Let these pop too.
7- Next add in the raw peanuts. Let these roast till light brown.
8- Then add the roasted dalia.
9- Finally add red chili and curry leaves. Once they splutter, turn down the heat.
10- Add the spices, salt and sugar to the roasted dhani.
11- Then add the tempering to the dhani.
12- Also add the papad pieces.
13- Mix well by tossing or mixing with hands.
14- Cool the chivda completely before adding to air tight containers. Enjoy with some coffee or masala chai.
Expert Tips and Notes
- Often times the jowar dhani package might have some tiny stones or foreign particles. Sift through to remove these.
- This recipe is made using salt-free dhani. However, if your package contains salt already, simply leave out the salt from the recipe. Add some if needed after tasting the jowar dhani chivda.
- Papad is optional in the recipe but adds a lot of crunch. Use regular papad for the recipe like me. Or use flavored papad like green chili, garlic, extra black pepper etc. if you want those flavor in the chivda.
- Add more or less of the crunchy add-ins. Along with peanuts and dalia one can also add cashews, raisins, fried potato chips, dried coconut, black grapes etc.
- Keep tossing the dhani while it roasts. It is easy to burn this in a matter of seconds. And burnt jowar dhani does not taste great.
- I like to add salt, sugar and aamchur powder to the recipe. Together these balance the salty, sweet and tangy taste. Thus, I would recommend not skipping any. However, reduce the sugar or aamchur if you want it more savory.
- The process is quick and we need to add the ingredients in quick succession. So keep everything ready before starting the cooking process.
- Leave the prepared jowar dhani chivda uncovered till it cools down. Covering it tight or transferring to a container when hot yields a lot of moisture and makes the chivda soggy.
- It is also great to mix in some roasted murmura, corn flakes, sev, boondi or even gathiya to make a mixed chivda using this recipe.
Recipe FAQs
Yes for sure. This Dhani is naturally Vegan, gluten-free, low in calories and high in fiber. Given these benefits, it is a great healthy snack to enjoy any time of the year.
Adding nuts to Jowar Dhani Chivda is perfect for taste, flavor and crunch. However, if you are allergic to nuts or do not enjoy it, simply skip these. The rest of the recipe is nut-free.
Yes certainly. Once the chivda is made, cool it completely and transfer to air tight containers. Store at room temperature for up to 15 days.
Jowar Dhani is nothing but popped jowar kernels. Often times it may come with added salt. These popped kernels are perfect to make chivda, chikki, ladoo or bhel.
Generally jowar dhani is available between February and April each year. It marks the beginning of Spring and these pops are also used in Holi pooja.
More Holi Specials to try
More Delicious Namkeen Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Jowar Dhani Chivda
Ingredients
- 4 cups Jowar Dhani
- 5 Papad
- ½ cup Peanuts
- ¼ cup Dalia
- 1-2 Dry red chili
- 3-4 Curry leaves
- ½ teaspoon Mustard seeds
- ⅛ teaspoon Asafoetida
- ½ teaspoon Cumin Seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Aamchur Powder
- 1½ teaspoon Sugar
- 1½ teaspoon Salt
- 2 tablespoon Oil
Instructions
- In a large pan add the popped jowar dhani. Dry roast on medium flame. Keep tossing intermittently till all the kernels are crunchy and do not taste raw. This will take about 10-12 minutes. Remove from heat.4 cups Jowar Dhani
- Roast the papad in the microwave or on an open flame till it is cooked all around. Transfer to a plate to cool.5 Papad
- Make bite size pieces using your hands. Set aside.
- In a small pan heat the oil.2 tablespoon Oil
- Add the mustard seeds and let them pop.½ teaspoon Mustard seeds
- Then add asafetida and cumin seeds. Let these pop too.½ teaspoon Cumin Seeds, ⅛ teaspoon Asafoetida
- Next add in the raw peanuts. Let these roast till light brown.½ cup Peanuts
- Then add the dalia.¼ cup Dalia
- Finally add red chili and curry leaves. Once they splutter, turn down the heat.1-2 Dry red chili, 3-4 Curry leaves
- Add the spices, salt and sugar to the roasted dhani.1 teaspoon Turmeric powder, 1 teaspoon Aamchur Powder, 1½ teaspoon Sugar, 1½ teaspoon Salt
- Then add the tempering to the dhani.
- Also add the papad pieces.
- Mix well by tossing or mixing with hands.
- Cool the chivda completely before adding to air tight containers. Enjoy with some coffee or masala chai.
Notes
- Often times the jowar dhani package might have some tiny stones or foreign particles. Sift through to remove these.
- This recipe is made using salt-free dhani. However, if your package contains salt already, simply leave out the salt from the recipe. Add some if needed after tasting the jowar dhani chivda.
- Papad is optional in the recipe but adds a lot of crunch. Use regular papad for the recipe like me. Or use flavored papad like green chili, garlic, extra black pepper etc. if you want those flavor in the chivda.
- Add more or less of the crunchy add-ins. Along with peanuts and dalia one can also add cashews, raisins, fried potato chips, dried coconut, black grapes etc.
- Keep tossing the dhani while it roasts. It is easy to burn this in a matter of seconds. And burnt jowar dhani does not taste great.
- I like to add salt, sugar and aamchur powder to the recipe. Together these balance the salty, sweet and tangy taste. I would recommend not skipping any. However, reduce the sugar or aamchur if you want it more savory.
- The process is quick and we need to add the ingredients in quick succession. So keep everything ready before starting the cooking process.
- Leave the prepared jowar dhani chivda uncovered till it cools down. Covering it tight or transferring to a container when hot yields a lot of moisture and makes the chivda soggy.
- It is also great to mix in some roasted murmura, corn flakes, sev, boondi or even gathiya to make a mixed chivda using this recipe.
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