Wednesday, November 21, 2012

Oats Chivda

I have to admit, I am one of those people who don't like oatmeal. I have tried it in many different flavors, brown sugar, maple, berry etc etc, but I can't get past the sticky and gooey consistency of oatmeal. Therefore, I started making oatmeal dosas, where I don't have to deal with sticky oatmeal anymore:). Now I have a second favorite recipe for oatmeal....chivda. I can make this in advance, and bring a cup full to work everyday, and have it for breakfast with chai. Salty, crunchy, healthy and satisfying breakfast!!!

2 Cups Oatmeal
2 Teaspoon Oil
A pinch Asafoetida,
2 Teaspoons Unsalted Peanuts,
4 Green Chilies, Cut into Big Pieces
1 Teaspoon Sesame Seeds,
1/2 Teaspoon Mustard Seeds,
1 Teaspoon Sugar,
1.5 Teaspoon Salt,
1/2 Teaspoon Amchur Powder

Dry roast the oat meal in a non stick pan on low flame for 7-10 minutes, or until light brown and fragrant. Take off the stove and keep aside. In a pan, heat 1 teaspoon of oil. When hot, add the peanuts. Cook on medium low flame for 3-4 minutes, or until light brown. With a slotted spoon, take out the peanuts and add to the oats.

Now add the remaining oil to the pan and heat again. Once hot, add the asafoetida and mustard seeds. When the seeds start to crackle, add the chilies. Cook for 4-5 minutes, or until the chilies look crispy and the color changes to light green. Now add the sesame seeds. Cover the pan with a splatter, so that the sesame seeds don't fly out of the pan. Cook for 1-2 minutes. Don't let the sesame seeds to brown/burn.

Now add the sugar, salt, and amchur powder to the pan. Mix well. Add the oats and peanuts to the pan. Stir again to coat the oats with spice. Cook on medium low flame for about 1 minute. Take off the stove and transfer to a big flat dish to cool. Let it cool completely before storing.

Note/Tip: You can add roasted chana dal (daariya) too. I didn't have it on hand, so I didn't add it. Add them to the oil after taking out the peanuts. Once cooked, take them out of the oil too. You can also add kismis (Golden raisins). Do this at the same time of adding the spices.

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