Oats Poha Chivda

Ingredients

• 90 g (1 cup)old-fashioned oats
• 25 g (½ cup)poha (flattened rice)
• 15 g (½ cup)crisped rice cereal
• 18 g (2 tablespoons)whole almonds
• 18 g (1½ tablespoons)chana dal (split chickpeas)
• 18 g (2 tablespoons)peanuts
• 12 g (2 tablespoons)unsweetened shredded coconut
• 1–2whole dried red chillies
• 8curry leaves
• ½ teaspoonsugar
• ¼ teaspoonground cinnamon
• 10 ml (2 teaspoons)oil
• ¼ teaspoon (optional)chaat masala
• to tastesalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Arrange the mixture

   Spread the oats, almonds, poha and crisped rice cereal on a baking mat.

3. 3

   Roast until fragrant

   Roast for about 15 minutes, until fragrant. Tip the mixture into a bowl and set it aside.

4. 4

   Heat the oil

   Warm 10 ml (2 teaspoons) of oil in a pan over medium heat. When hot, add the chana dal.

5. 5

   Fry the dal

   Fry until golden brown, then drain the dal on kitchen paper.

6. 6

   Add leaves and chilli

   Add the curry leaves and break the dried red chillies into the same pan.

7. 7

   Crisp the aromatics

   Cook for 1–2 minutes, until the curry leaves are crisp. Drain the leaves and chillies on kitchen paper.

8. 8

   Fry the peanuts

   Add the peanuts to the same pan and sauté until golden brown, then drain them on kitchen paper.

9. 9

   Toast the coconut

   Add the coconut to the pan and sauté until fragrant and lightly golden. Drain it on kitchen paper.

10. 10

    Combine the fried ingredients

    Add the peanuts, chana dal, curry leaves, coconut and dried red chillies to the bowl of toasted oats and rice.

11. 11

    Season and mix

    Add the salt, sugar, cinnamon and optional chaat masala, then mix everything together.

12. 12

    Store the chivda

    Keep the mixture in an airtight container and serve with a cup of chai.

What is oats poha chivda?

Chivda is a savoury Indian snack mix, often made with flattened rice, nuts and spices. This version adds oats and crisped rice cereal, giving the mix a combination of toasted, airy and crunchy textures.

The method draws on the familiar chivda approach of crisping ingredients and seasoning them together. Roasting the cereal mixture separately from the additions helps each part keep its character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 7g protein, 30g carbs, 11g fat.

The oats, poha and crisped rice provide most of the carbohydrates, while the oil, almonds, peanuts and coconut contribute much of the fat. Chana dal and nuts supply some protein. Serve a measured portion with yoghurt or another protein-rich food and fruit or vegetables to make a more balanced snack.

Why toast the grains separately?

Oats and rice: roasting them together on a baking mat dries and toasts the mixture without adding more oil. Spread everything in a single layer so it heats evenly.

Oven cue: the mixture is ready when it smells toasty, at around 15 minutes. Keep an eye on it towards the end, as thin poha and crisped rice can brown faster than oats.

Frying the additions

Chana dal: fry it until golden, then drain it on kitchen paper. This gives the split chickpeas time to crisp before they are mixed with the grains.

Aromatics and nuts: cook the curry leaves and broken chillies until the leaves crisp, then fry the peanuts and coconut in turn. Drain each batch as directed; the coconut needs only to become fragrant and lightly golden.

Getting the texture right

Crispness depends on keeping moisture out of the finished mix. Drain the fried ingredients well and let the roasted mixture cool before combining and storing it.

The curry leaves should feel crisp rather than limp, and the coconut should be lightly coloured, not dark. If the pan is too hot, the smaller ingredients can scorch before their flavour has developed.

Balancing the seasoning

Salt: add it to the combined mixture and taste before serving, since the amount needed depends on the saltiness of the ingredients. Chaat masala is optional and adds a tangy, savoury note.

Cinnamon and sugar: use the stated small amounts to round out the seasoning rather than make the mix sweet. Stir thoroughly so the spices reach the oats, poha and nuts.

Serving with tea

Serve the chivda as a snack alongside chai, as the recipe suggests. It also works in a small bowl as part of a savoury snack spread.

For a more filling snack, pair it with a source of protein such as yoghurt or a boiled egg. Keep the chivda separate until serving if you want its crisp texture to stand out.

Recipe notes & tips

• Spread the oats and rice in a single layer so they roast evenly.
• Watch the tray closely near the end of the 15-minute roasting time.
• Drain each fried batch on kitchen paper before adding it to the bowl.
• Break the dried chillies over the pan carefully to keep their seeds contained if preferred.
• Let the mixture cool before sealing it in its container.

Variations

• More heat: break the chillies into smaller pieces before frying so their flavour spreads through the mix.
• Milder flavour: use one whole dried chilli and leave it larger so it is easier to remove.
• Extra tang: include the optional chaat masala and taste before adding more salt.
• Nut swap: replace the almonds or peanuts with another nut, keeping the same amount.
• Coconut-free: leave out the shredded coconut and make the rest of the recipe as directed.

Common mistakes to avoid

• Crowded baking mat: the grains may toast unevenly; spread them in a single layer.
• Over-roasting: the rice and poha can darken quickly; check the tray as it approaches 15 minutes.
• Scorched coconut: it can go from golden to burnt fast; sauté only until fragrant and lightly coloured.
• Soft curry leaves: they need time to crisp; cook them for 1–2 minutes as directed.
• Sealing while warm: trapped steam can soften the snack; cool the mix before storing.

How to store

Once fully cool, store the chivda in an airtight container at room temperature and use within about a week for the best crunch. It is best eaten as a dry snack rather than reheated; if it softens, spread it on a tray and warm briefly in a low oven, then cool before serving.

Frequently asked questions