Name: Diet Oats And Poha Chiwda (low cal) recipe by Pooja Sagar Shah at BetterButter
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 cup poha (thin beaten rice); 1 tbsp cashew nuts; 1 cup oats; 2-3 tbsp roasted peanuts; 2-3 tbsp daliya dal; 4-5 green chillies; 5-6 curry leaves (chopped); 1 tsp asafoetida; 1 and 1/2 tbsp coriander powder; 1 and 1/2 tbsp cumin powder; 1 tbsp caster sugar; 2 tbsp refined oil; Salt to taste

Ingredients Serving: 4

1 cup poha (thin beaten rice)
1 tbsp cashew nuts
1 cup oats
2-3 tbsp roasted peanuts
2-3 tbsp daliya dal
4-5 green chillies
5-6 curry leaves (chopped)
1 tsp asafoetida
1 and 1/2 tbsp coriander powder
1 and 1/2 tbsp cumin powder
1 tbsp caster sugar
2 tbsp refined oil
Salt to taste

Instructions

Dry roast the poha till they are crispy, but do not let them change colour. (A good way to know if they are done is that, the sides of the poha start to curl up a bit.)
Also when you hold the flakes in between your fingers and press it a bit, they should easily crumble. That means your poha is roasted.
This is a very important step as this will determine the texture and crispness of the chivda. Next, roast the oats till they slightly change color. Do not stir a lot because they will easily get powdered.
Heat oil in a kadai and add the daliya dal peanuts and cashew. Roast them for 2-3 minutes till the daliya dal starts to turn reddish. Next add the curry leaves and chillies. Fry till the curry leaves and chillies are crispy.
Then add the asafoetida, fry for a few seconds. After this goes in the coriander and cumin powder, you can fry it quickly for a few seconds till you get a nice aroma of the spices. Now add in the poha, oats, sugar and salt.
Mix till the poha is well coated with the spices. Cool and store in an airtight container.

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