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.
Made with a combination of roasted jowar, peanuts, and aromatic spices, this vegan and gluten-free jowar chiwda is delicious. Perfect for tea time or snacking, it's a quick and easy recipe that can be prepared in just 15 minutes. For a variation, try makhana chivda or poha chivda.
Why you will love this recipe?
- Quick and easy:It can be put together in just 15 minutes, making it a convenient snack option for busy individuals or last-minute cravings.
- Perfect with a cup of chai: Jowar dhani chiwda pairs exceptionally well with a cup of chai (Indian tea). T
- Crunchy and versatile: The roasted jowar grains, along with the addition of peanuts and spices, provide a satisfying crunch to the chivda.
Puffed sorghum: Puffed sorghum is easily available in many stores in India and in Indian grocery stores outside of India.
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.
See the recipe card for full information on ingredients and quantities.
Step 1: Dry roast the puffed sorghum until they are crispy. Set aside (image 1).
Step 2: Heat oil in a large
Step 3: Add salt, turmeric powder, chili powder, dried chili, and curry leaves. Next, add coconut and roasted Bengal gram (images 3 and 4).
Step 4: Fry the mixture for 1-2 minutes (image 5).
Step 5: Add the puffed sorghum and mix well (images 6 and 7). Cool completely before storing (image 8).
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 chili 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 it to see if it is perfectly fried.
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Jowat dhani is made by popping sorghum kernels and looks very similar to popcorn. Puffed sorghum is easily available in Indian grocery stores and online stores like Amazon.
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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Jowar Dhani Chivda
- Dry roast the puffed sorghum until they are crispy. Set it aside.
- Heat oil in a large frying pan or kadhai. Fry the peanuts until they are crunchy.
- Add salt, turmeric powder, chili powder, dried red 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.