Almond Oat Chidvadesigningteam
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
- Heat oil in a kadai for deep frying. once the oil becomes hot, then reduce the flame.
- Take a fine sieve ladle which is less in size then the vessel.so you are able to fry oats evenly in the sieve ladle.
- 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.
- Fry the oats till they become crisp and brown. just ensure they don’t brown too much.
- 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.
- Heat 1 tablespoon oil in pan or kadai.
- 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.
- Drain the rosted almonds on the same plate lined with paper towel.
- Next fry 4 to 5 cashews till they become golden. remove and drain the cashews on a plate lined with paper towel.
- Fry the raisins till they become plump in size. remove and drain the raisins on the same plate.
- Now fry the roasted chana dal for some seconds, till they become crisp. remove and drain the chana dal on the same plate.
- In the same pan, add 8 to 10 curry leaves and 1 to 2 chopped green chilies.
- Add a generous pinch of asafoetida.
- Now add ½ teaspoon of sugar.
- Stir and saute till the chilies and curry leaves become crisp. the sugar will also caramelize a bit.
- Add the fried peanuts, raisins, cashews and chana dal. mix very well.
- Then add the fried oats and again mix well.
- Sprinkle salt as required.
- Saute for 2 to 3 mins on a low flame. gently stir the mixture.
- Switch off the flame. remove the chiwda in another plate or bowl and let it cool. then store in an airtight box or container.
- Serve the oats chivda as tea time snack or as a diwali savory.