Jowar Dhani Chivda

A brown bowl filled with jowar dhani chivda and all the parts of pooja thali around it.

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5 from 1 vote

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!

Prep Time5

Cook Time20

Total Time25

Course: Snack

Cuisine: Gujarati, Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 282kcal

Author: Smruti

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 Sesame seeds
1 teaspoon Turmeric powder
1 teaspoon Aamchur Powder
1½ teaspoon Sugar
1½ teaspoon Salt
2 tablespoon Oil

Instructions

Roast the papad in the microwave or on an open flame till it is cooked all around.
5 Papad
Remove from heat and make bite size pieces. Set aside.
In a large pan add the popped jowar dhani.
4 cups 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 in a bowl.
In the same pan heat the oil.
2 tablespoon Oil
Add the tempering ingredients.
½ teaspoon Mustard seeds, ⅛ teaspoon Asafoetida, ½ teaspoon Cumin Seeds, 1 teaspoon Sesame seeds
Let these pop and then add red chili and curry leaves.
1-2 Dry red chili, 3-4 Curry leaves
Once they splutter add the peanuts.
½ cup Peanuts
Let the peanuts brown on all sides and then add dalia.
¼ cup Dalia
Sauté everything for 4-5 minutes and then add the dhani.
Also add all the spices.
1 teaspoon Turmeric powder, 1 teaspoon Aamchur Powder, 1½ teaspoon Salt, 1½ teaspoon Sugar
Mix well and let everything come together; tossing intermittently.
Add the papad pieces and mix well.
Sauté for 2-3 minutes and turn down the flame.
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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition