Steps to Make Quick Chiwda With Thin Flattened Rice

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Chiwda With Thin Flattened Rice.

Chiwda With Thin Flattened Rice - Laurie G Edwards

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, chiwda with thin flattened rice. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Easiest Way to Prepare Speedy Chiwda With Thin Flattened Rice

Chiwda With Thin Flattened Rice is one of the most favored of current trending meals on earth. It's simple, it is fast, it tastes yummy. It is appreciated by millions every day. They're fine and they look fantastic. Chiwda With Thin Flattened Rice is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have chiwda with thin flattened rice using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chiwda With Thin Flattened Rice:

  1. Make ready 200 Grams of Rice Thin Flattened (Thin Pohe).
  2. Make ready 75 Grams of Peanuts Unsalted.
  3. Prepare 1½ cm of Coconut Dry cut into thin pieces 25 Grams.
  4. Get 25 Grams of Cashew Nuts broken.
  5. Make ready 15 Grams of Chana Dal Roasted (Horse Gram).
  6. Get 15 Grams of Sugar Powdered.
  7. Make ready 1 cm of Green Chillies cut into pieces 5.
  8. Get 1 Teaspoon of Cumin Roasted Powder.
  9. Take 1 Teaspoon of Mango Powder Dry.
  10. Prepare 0.5 Teaspoon of Turmeric Powder.
  11. Make ready 15 of Curry Leaves.
  12. Prepare 3 Tablespoons of Vegetable Oil.

Steps to make Chiwda With Thin Flattened Rice:

  1. Keep the thin pohe in the sun for a few hours. Then put these sun dried pohe in a wok and keep the wok on medium flame. Keep stirring after every 1 minute till the pohe become crispy. Remove pohe from the wok and add 3 tablespoons oil in the wok..
  2. Keep the flame medium for the entire session. When oil is hot, add turmeric, curry leaves and peanuts. Fry them for 2 minutes. Add dry coconut pieces and chana dal. Roast them till coconut pieces start turning brown..
  3. Add cashew nuts and fry for 30 seconds. Now add pohe, remaining spice powders and salt. Mix them well in the wok with slight tossing using a flat spoon..
  4. Don’t mix vigorously or else the crispy pohe will crumble. Serve at room temperature. Store the chiwda in an airtight container..

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