Roasted Oats Chivda

Ingredients

• 2 cups (180 g) thick rolled oats
• 1 cup (40 g) thin poha
• ¼ cup (40 g) raw peanuts
• 3 tbsp (30 g) roasted chana (dalia/pottukadalai)
• 2 tbsp (10 g) dry coconut slices
• 2 tbsp (20 g) raisins
• 2 sprigs curry leaves
• 2 green chillies, slit
• ½ tsp mustard seeds, ½ tsp cumin seeds, ¼ tsp turmeric, ½ tsp red chilli powder, 1 tsp amchur
• 2 tsp powdered sugar
• Salt, to taste
• 2 tbsp (30 ml) oil

Method

1. 1Shake the oats in a sieve to remove the fine dust. Dry-roast them in a wide, heavy kadai on low-medium heat for 8-10 minutes, stirring often, until they turn a shade darker and crunch when cooled. Spread on a plate.
2. 2In the same kadai, dry-roast the poha on low heat for 3-4 minutes until it feels crisp and light. Add it to the oats.
3. 3Heat the oil on medium. Add the mustard and cumin seeds; once they crackle, add the peanuts and fry for 3-4 minutes until their skins blister.
4. 4Add the green chillies, curry leaves and coconut, and stir until the leaves turn crisp and the coconut is lightly golden. Add the roasted chana and raisins and stir for 30 seconds, until the raisins puff.
5. 5Turn the heat to low. Add the turmeric and chilli powder, stir for 10 seconds, then tip in the roasted oats and poha.
6. 6Toss gently for 2-3 minutes so everything is coated. Turn off the heat, sprinkle over the salt, amchur and sugar, and toss again.
7. 7Let the chivda cool completely on a plate before transferring to an airtight jar.