Almond Oat Chidva


oil for deep frying, as required
1 cup oats (quick cooking oats)
5 to 6 cashews (kaju)
1 tablespoon peanuts (moongphali)
1 tablespoon roasted chana dal
1 tablespoon golden raisins (kishmish)
1 tablespoon oil for tempering
a pinch of asafoetida (hing)
½ teaspoon sugar
1 to 2 green chilies, sliced or slit
8 to 10 curry leaves (kadi patta)
salt as required
5 to 6 Almonds, chopped


  1. Heat oil in a kadai for deep frying. once the oil becomes hot, then reduce the flame.
  2. Take a fine sieve ladle which is less in size then the you are able to fry oats evenly in the sieve ladle.
  3. Take half cup of oats in the sieve. immerse the fine sieve ladle in the hot oil. you will see the oil bubbles. you can also use a spoon to stir the oats for even frying.
  4. Fry the oats till they become crisp and brown. just ensure they don’t brown too much.
  5. Remove and drain the oats on a plate lined with paper towel. fry the rest of oats the same way and drain on the paper towel.
  6. Heat 1 tablespoon oil in pan or kadai.
  7. Keep the flame to a low or medium. then add 1 tablespoon of peanuts and fry them till they become crunchy.remove with a slotted spoon and drain the peanuts on a plate lined with paper towel.
  8. Drain the rosted almonds on the same plate lined with paper towel.
  9. Next fry 4 to 5 cashews till they become golden. remove and drain the cashews on a plate lined with paper towel.
  10. Fry the raisins till they become plump in size. remove and drain the raisins on the same plate.
  11. Now fry the roasted chana dal for some seconds, till they become crisp. remove and drain the chana dal on the same plate.
  12. In the same pan, add 8 to 10 curry leaves and 1 to 2 chopped green chilies.
  13. Add a generous pinch of asafoetida.
  14. Now add ½ teaspoon of sugar.
  15. Stir and saute till the chilies and curry leaves become crisp. the sugar will also caramelize a bit.
  16. Add the fried peanuts, raisins, cashews and chana dal. mix very well.
  17. Then add the fried oats and again mix well.
  18. Sprinkle salt as required.
  19. Saute for 2 to 3 mins on a low flame. gently stir the mixture.
  20. Switch off the flame. remove the chiwda in another plate or bowl and let it cool. then store in an air­tight box or container.
  21. Serve the oats chivda as tea time snack or as a diwali savory.

Share this post

Leave a Reply

Your email address will not be published. Required fields are marked *