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)|
|Mustard seed||1/2 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Powdered sugar||1/2 Teaspoon|
|For masala matki|
|Sprouted matki||1 Cup (16 tbs) (moath beans)|
|Finely chopped onion||1/4 Cup (4 tbs)|
|Turmeric powder||1/4 Teaspoon|
|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!