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Namkeen chivda recipe

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Adjust Servings:
1 tsp haldi (turmeric powder)
1 tsp citric acid
sugar and salt — according to taste
1 tsp green chilies — chopped finely
8-10 curry leaves
1 tsp rai (mustard seeds)
1 tsp khuskhus (poppy seeds)
1/8 tsp heeng (asafoetida)
2 tbsp raisins (kishmish)
2 tbsp dry coconut
1 cup peanuts — fried
vegetable oil — for frying
1 cup chivda

Nutritional information

206 kcal
40 g
4 g
3 g
14 mg
0 mg

Namkeen chivda recipe

    • 30 mins
    • Serves 4
    • Easy


    How to make Namkeen chivda recipe

    • Heat oil in a deep-frying pan and fry the chivda until crisp. Drain the excess oil on absorbent paper.
    • Deep fry the raisins and coconut in the same oil and drain the excess oil.
    • Add 2 tbsp oil in another deep-frying pan and fry the green chilies till they are crisp. Add rai, heeng, and curry leaves. Sauté well.
    • Add salt, citric acid, khuskhus, and haldi. Stir well. Add the fried chivda prepared earlier along with sugar, kishmish, nuts, and coconut. Remove from the heat and mix well. Store in an airtight container after allowing to cool.


    While it might be surprising for some, chivda makes a great probiotic food! Consider the fact that the chivda is made by parboiling paddy and drying it in sunlight for a few hours. Once dry, it is beaten to make it flat. The finished product, called chivda, has undergone fermentation and hence will retain the microbes that are good for your gut!

    Interestingly enough, Peanuts aren’t nuts. They are, in fact, legumes! Legumes are actually edible seeds enclosed in a pod, just like the peas.

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