Matki Poha Chivda (Healthy Breakfast)

Tarla.Dalal's picture

Dec. 31, 2014

Want to start the day differently? For an unusual breakfast try this crunchy beaten rice chivda topped with a generous helping of masala matki. Make the poha chivda in advance and eat it plain as a snack if you wish.


For poha chivda
Thin poha 2 Cup (32 tbs)
Oil 2 Teaspoon
Mustard seed 1/2 Teaspoon
Turmeric powder 1/2 Teaspoon
Asafoetida 1 Pinch
Powdered sugar 1/2 Teaspoon
Salt To Taste
For masala matki
Sprouted matki 1 Cup (16 tbs) (moath beans)
Oil 2 Teaspoon
Finely chopped onion 1/4 Cup (4 tbs)
Asafoetida 1 Pinch
Turmeric powder 1/4 Teaspoon
Salt To Taste
Roasted and coarsely crushed peanuts 1/4 Cup (4 tbs)
Finely chopped coriander 2 Tablespoon
Chili powder 2 Teaspoon
Lemon juice 2 Teaspoon



For Poha Chivda:

1. In a non-stick pan, heat oil, add mustard and allow them to crackle.

2. Add turmeric powder, asafoetida, beaten rice, sugar and salt. Stir occasionally and sauté over medium flame for 2-3 minutes.  Divide it into 4 equal portions and set aside.

For Masala Matki:

3. In a deep non-stick pan, heat oil, add onion and sauté over medium flame for 1 minute or until translucent.

4. Add asafoetida, turmeric powder, sprouted matki, salt and ¼ cup of water. Stir occasionally, cover with a lid and cook over low flame for 4-5 minutes.

5. Add peanuts, coriander and chili powder. Stir and cook over medium flame for 1 minute.

6. Add lemon juice, switch off the flame and mix well. Divide it into 4 equal portions and keep aside.



7. Place a portion of the poha chivda into 4 individual bowls and top with a portion of masala matki.  Serve immediately and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4