Authentic Chivda Recipe – Kurmura Puffed Rice Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Chivda Recipe – Kurmura Puffed Rice Snack

Hey everyone! If you’re looking for a snack that’s crunchy, savory, and totally addictive, you’ve come to the right place. This chivda recipe is a family favorite, and honestly, it disappears fast whenever I make it. It’s perfect for tea time, movie nights, or just when you need a little something to munch on. Let’s get started!

Why You’ll Love This Recipe

This chivda isn’t just a snack; it’s a little piece of Indian comfort food. It’s incredibly easy to make, requires minimal ingredients, and is bursting with flavor. Plus, it’s wonderfully customizable – you can adjust the spice level to your liking. I remember my grandmother always making this during Diwali, and the aroma would fill the entire house!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chivda:

• 500g Kurmura (puffed rice)
• 5 tablespoons groundnuts
• 3-4 tablespoons Pottukadalai (Chutney Dal)
• 1.5 bulbs garlic (coarsely crushed)
• 2-3 sprigs curry leaves
• 2 tablespoons oil
• A pinch of hing (asafoetida)
• ?? teaspoon red chili powder (adjust to taste)
• ?? teaspoon turmeric powder (adjust to taste)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these can be a little tricky if you’re not familiar with Indian cooking!

Kurmura (Puffed Rice) Varieties

There are different types of puffed rice available. I prefer the medium-sized, slightly flattened variety – it gets nice and crispy when roasted. You can find it at most Indian grocery stores.

Chutney Dal (Pottukadalai) – A Key Flavor

Chutney dal, also known as pottukadalai, is a type of lentil that adds a unique, nutty flavor to the chivda. It’s so important for that authentic taste! You can usually find it in Indian grocery stores, often in the spice section. If you absolutely can’t find it, you can try substituting with roasted chana dal, but it won’t be quite the same.

The Role of Hing (Asafoetida)

Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth to the chivda. A little goes a long way, so just a pinch is all you need.

Regional Oil Preferences

Traditionally, this is made with groundnut oil, which adds a lovely flavor. But you can use any neutral oil you prefer, like vegetable or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadhai (a deep, round-bottomed wok) over low flame. This is important – we want to roast everything gently, not burn it.
2. Add the coarsely crushed garlic and sauté until it turns golden brown and beautifully crispy. Keep an eye on it, as garlic can burn quickly!
3. Now, add the groundnuts and chutney dal. Roast them until they’re fragrant and lightly browned. This usually takes about 2-3 minutes.
4. Stir in a pinch of hing, turmeric powder, and red chili powder. Add the curry leaves and mix everything well, making sure the spices coat the nuts and dal.
5. Season with salt to taste. Don’t be shy – this is where you build the flavor!
6. Gently add the kurmura (puffed rice) and mix it carefully to coat it evenly with the spices. Sauté for 2-3 minutes on low heat, ensuring the puffed rice gets nice and crispy.
7. Turn off the flame and let the chivda cool completely. This is crucial for getting that perfect crunch. Once cooled, transfer it to an airtight container for storage.

Expert Tips

• Low and Slow: Roasting on low heat is key to preventing burning and ensuring even cooking.
• Don’t Overcrowd: If you’re making a large batch, it’s better to roast in smaller portions to ensure everything gets properly coated.
• Taste as You Go: Adjust the salt and spice levels to your preference.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Chivda

This recipe is naturally vegan! Just double-check your oil to ensure it’s plant-based.

Gluten-Free Chivda

This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use ½ teaspoon red chili powder.
• Medium: Use 1 teaspoon red chili powder.
• Hot: Use 1 ½ – 2 teaspoons red chili powder, or add a pinch of cayenne pepper. My friend, Priya, loves it extra spicy!

Festival Adaptations (Diwali, Holi)

During Diwali, I sometimes add a handful of chopped cashews and raisins for extra richness. For Holi, a sprinkle of colorful edible glitter can make it extra festive!

Serving Suggestions

Chivda is fantastic on its own as a snack. But it’s also great:

• As a topping for yogurt.
• Mixed into trail mix.
• Served alongside a cup of chai.

Storage Instructions

Store the cooled chivda in an airtight container at room temperature. It should stay fresh and crunchy for up to a week, but honestly, it never lasts that long in my house!

FAQs

What type of puffed rice works best for chivda?

I recommend a medium-sized, slightly flattened variety. It holds the spices well and gets wonderfully crispy.

Can I make chivda ahead of time? How long will it stay fresh?

Yes, you can! It will stay fresh for up to a week in an airtight container.

What is chutney dal and where can I find it?

Chutney dal (pottukadalai) is a type of lentil that adds a unique flavor. You can find it at most Indian grocery stores, usually in the spice section.

Can I use pre-roasted puffed rice?

While you can, the flavor and texture won’t be as good. Roasting the puffed rice with the spices is what gives it that authentic chivda taste.

How can I adjust the spice level of this chivda?

Simply adjust the amount of red chili powder you use!

Is it possible to make this recipe without hing? What can I substitute?

Hing adds a unique flavor, but if you don’t have it, you can omit it. A tiny pinch of garlic powder can add a little bit of savory depth, but it won’t be quite the same.

Enjoy making this chivda! I hope it brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!