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Green Chilli Ginger

Spicy Beaten Rice Mix
(Poha Chivda)

Peanuts Dry Red Chilli

Thin beaten rice flakes tossed in a spicy tempering and stored in airtight jars to be enjoyed as and when required. Tastes best when served crisp with grated coconut and a sprinkling of sugar.

Indian Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Indian

2  tablespoons oil
1  teaspoon(s) mustard seeds
1  teaspoon(s) cumin seeds
2  green chillies chopped fine
2  dry red chilli(es) broken into bits
2  tablespoon(s) peanuts
2  sprig(s) curry leaves
½  teaspoon(s) asafoetida powder
½  teaspoon(s) turmeric powder
4  cups thin variety beaten rice (patla poha)
salt and sugar to taste
grated coconut and sugar for garnish

  1. Heat the oil in a pan. Toss in the mustard and cumin seeds. Let them crackle. Add the green chillies, red chilly pieces and the peanuts. Fry on medium / low level for about 2  minute(s) ot till the peanuts are aromatic. Drop in the curry leaves, asafoetida and the turmeric powder. Fry briefly.
  2. Stir in the beaten rice and toss on medium level for about 3  minutes or till it is well coated with the oil and spices. Sprinkle salt and sugar to taste and toss to mix on high level briefly till well heated through. Remove from heat. Let cool and store in an airtight jar.


  • Chillies can be increased or decreased as desired.
  • It is better to prepare this dish in a bigger quantity and store for days oe even a month or two in airtight jars to retain the crispiness. Enjoy as and when required.

Serve garnished with: grated coconut and a sprinkling of sugar.

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