Simple, practical, and full of everyday flavour, Oats Poha Chivda is a recipe made with oats, poha, and rise krispies. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 4
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
- 1 cup oats (old fashioned)
- ½ cup poha (flattened rice)
- ½ cup rise krispies
- 2 tablespoons whole almonds
- 1.5 tablespoon chana dal (split garbanzo bean)
- 2 tablespoons peanuts
- 2 tablespoons coconut (shredded & unsweetened)
- 1-2 whole dried red chili
- 8 curry leaves
- ½ teaspoon sugar
- ¼ teaspoon cinnamon powder
- 2 teaspoons oil
- ¼ teaspoon chat masala [optional]
- salt (to taste)
Method
- Preheat oven to 350 F degrees.
- Place oats, almonds, poha (flattened rice) and rise krispies on a baking mat.
- Roast till nicely fragrant, around 15 minutes. Transfer mixture to a bowl and set aside.
- Heat 2 teaspoons of oil on medium heat. Once the oil is hot, add the chana dal.
- Fry the dal till it's golden brown in color. Drain on a paper towel.
- In the same pan, now add curry leaves and whole dried red chili (broken).
- Cook till curry leaves turn crisp, 1-2 minutes. Drain curry leaves and whole dried red chili on paper towel.
- Now in the same pan, add peanuts and saute till golden brown in color and drain on a paper towel.
- Add coconut to the same pan and saute till fragrant and light golden in color. Drain on a paper towel.
- Now take the oats mixture and add all the things that you fried into it - peanuts, lentils, curry leaves, coconut, and dried red chili.
- Add salt, sugar, cinnamon powder and chaat masala (optional) and mix.
- Store in an airtight container and enjoy with a cup of chai.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
