There is no specific ratio or proportion to follow to make this oats chivda. 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 You may also like to check these oats recipesSesame oats ladooOats ladooCrispy oats dosaOats pancakesBesan oats chilla

How to make oats chivda

  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.

Tempering to make oats chivda

  1. Heat 1.5 tsp oil in the pan, allow mustard and cumin to crackle. Then add peanuts and broken red chili.
  2. 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.
  3. 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.
  4. Next add red chili powder, turmeric and salt. Mix every thing well.
  5. Add poha and oats to the pan.
  6. 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. Related Recipes

Oats chivda recipe

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