Jowar Dhani Chivda
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!
Servings: 12
Calories: 282kcal
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.
Nutrition
Calories: 282kcal | Carbohydrates: 51g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 298mg | Potassium: 294mg | Fiber: 5g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 3mg