Oats chivda recipe – A healthy and quick evening snack recipe using oats with step by step photos. It can be packed for the kids’ snack box too. Since oats do not give that extra crunch to the chivda, we need to use them with a combination of either poha, cornflakes or puffed rice. I have used organic rolled oats and they are the best to make this chivda.
There is no particular ratio or proportion to follow, i used 3/4 cup oats and 1 heaped cup poha. You can alter this to suit your taste. Uncooked oats may not go well for some folks, so adjust as desired. You can also check this poha chivda recipe
How to make oats chivda or oats mixture with step by step photos
1. Dry roast ¾ cup oats on a medium flame.
2. When they turn slightly golden, Set them aside to a plate.
3. In the same pan, roast 1 cup poha/ beaten rice. If using cornflakes or puffed rice, just skip this and the next step. Add puffed rice or cornflakes at the last step.
4. When poha turns light in texture, transfer them aside to the plate.
5. Heat 1.5 tsp oil in the pan, allow mustard and cumin to crackle. Then add peanuts and broken red chili.
6. When the peanuts are golden fried, add crushed garlic, curry leaves and slit green chili. You can add more or less chilies to suit your taste. Fry all until the garlic is roasted well and curry leaves turn crisp.
7. Add fried gram and dried coconut (copra) pieces (optional). Roast until the coconut smells good. Make sure peanuts are roasted well by now. Switch off the stove.
8. Add red chili powder, turmeric and salt. Mix every thing well.
9. Add poha and oats to the pan.
10. Mix everything well.
When oats chivda cools completely, I sprinkle little more salt if needed and add 2 tsp of extra virgin olive oil. It adds good flavor and prevents chivda from being dry.
Just before serving: 2 tbsp of chopped onions, chopped tomatoes, cucumbers, chopped coriander leaves and a bit of lemon juice can also be added to each serving of chivda. Serve immediately otherwise the mixture turns soggy.
- ¾ oats (i used rolled oats)
- 1 cup poha/beaten rice/ attukulu or puffed rice or cornflakes
- 1.5 tsp oil
- Handful of peanuts or cashews
- ½ tsp mustard
- ½ tsp cumin / jeera
- 1 broken red chili
- 1 sprig curry leaves
- 1 to 2 green chilies
- 3 to 4 crushed garlic
- Handful of fried garm / putnalu
- 2 tbsp, thinly chopped dried coconut (copra)
- salt as needed
- red chili powder as needed
- turmeric as needed
- hing a pinch
- 2 tsp extra virgin olive oil
- Dry roast oats and poha separately one after the other. Set them aside.
- Heat oil and crackle mustard cumin. Roast peanuts and red chili.
- Add garlic, green chili and curry leaves.
- When the garlic begins to smell good. add coconut and fried gram.
- Fry until the coconut smells good.
- Add turmeric, chili powder and salt. Switch off the stove.
- Add poha and oats. Mix everything well.
- When the mixture cools down, add olive oil and toss.