Jowar dhani chivda step-by-step recipe with photos.
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About this recipe
Jowar dhani chivda is an easy snack made with puffed sorghum grains, also called jowar dhani. They are made by popping the sorghum kernels and look very similar to popcorn. This popped sorghum is tossed in a simple spice mixture and fried peanuts. Jowar chiwda is perfect with a cup of tea and is loved by the kids too. It can be stored for up to two weeks in an air-tight container and is a handy make-ahead snack.
Read on for ingredients, FAQs, and step-by-step instructions to make jowar chivda.
Sorghum and its benefits
Sorghum (also known as white millet) is a variety of millet. It is called jowar in Hindi, jola in Kannada, jonna in Telugu, cholam in Tamil, and juvar in Gujarati. Sorghum is a great alternative to wheat if you are looking to substitute gluten. It is more commonly used in South and West India. "Bhakri" is a variety of gluten-free flatbread made in these regions and uses millets. Jolada rotti or jowar bhakri is a popular roti that is a staple in North Karnataka and Maharashtra.
Sorghum has numerous health benefits and is used in Indian cooking for many centuries. It is also being called the "new quinoa". It is rich in protein and fiber and packed with nutrients. It is also considered diabetic-friendly and helps with weight loss.
Ingredients
Puffed sorghum: Puffed sorghum is easily available in many stores in Indian and in Indian grocery stores outside of Indian.
Peanuts and roasted Bengal gram: Raw peanuts are fried until crispy. You may also replace it with roasted peanuts. Roasted Bengal gram is an optional ingredient and can be skipped if you do not have access to it.
Spices: The only spices used here is turmeric powder and chilli powder.
Dried chilli and curry leaves: Any variety of dried red chilli can be used. Make sure the curry leaves are fried well and are crunchy.
Dried coconut: Dried coconut cut into slices is used. You can also use shredded coconut.
Tips and tricks
Dry roast the puffed sorghum until they are crunchy. Do not skip this step.
Make sure the curry leaves are fried well and are dry and crispy. If there is any moisture content, the chivda will lose its crunch. Similarly, fry the dried chilli well.
Make sure the peanuts are fried well and are crispy before adding other ingredients. The peanuts will begin to split in half when they are done. It is best to take one peanut out, cool it slightly, and taste to see if it is perfectly fried.
FAQs
Jowat dhani is made by popping sorghum kernels and looks very similar to popcorn. Puffed sorghum is easily available in many stores in Indian and in Indian grocery stores outside of Indian.
Jowar chivda can be stored in an air-tight container at room temperature for up to two weeks. Make sure the chiwda is cooled completely before storing and store it as soon as it is cooled. Always use a dry spoon to take the chivda out. Any moisture content will ruin the crunchy texture of the chiwda.
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Bonus
This dish is:
- vegan and gluten-free
- healthy and delicious
- very easy to make and can be put together in 15 minutes
- perfect with a cup of chai
Step by step instructions
1. Dry roast the puffed sorghum until they are crispy. Set aside
2. Heat oil in a large frying pan or kadhai. Fry the peanuts until they are crunchy.
3. Add salt, turmeric powder, chili powder, dried chili, and curry leaves.
4. Fry until the curry leaves and dried chili is crispy.
5. Add coconut and roasted Bengal gram.
6. Fry for 1-2 minutes.
7. Add the puffed sorghum and mix well
8. Cool completely before storing.
Recipe card
Jowar Dhani Chivda
Ingredients
- 5 cups puffed sorghum
- 2 tablespoon oil
- ½ cup peanuts raw
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 4-5 dried chilli
- 10-12 curry leaves
- ¼ cup roasted Bengal gram (hurigadle/puthani)
- ¼ cup dried coconut thinly sliced (or shredded)
- Salt to taste
Instructions
- Dry roast the puffed sorghum until they are crispy. Set aside
- Heat oil in a large frying pan or kadhai. Fry the peanuts until they are crunchy
- Add salt, turmeric powder, chili powder, dried chili, and curry leaves
- Fry until the curry leaves and dried chili is crispy
- Add coconut and roasted Bengal gram. Fry for 1-2 minutes
- Add the puffed sorghum and mix well
- Cool completely before storing
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