Dhani murmura chivda is an easy and popular namkeen recipe found in markets, where all the ingredients are deep-fried and tossed with a spice mixture. It is often served during festive occasions like Holi or consumed as an evening snack. In this recipe, I have created a special masala mix that gives the chivda a market-style “chatpata” flavor that is both sweet and tangy. It has a long shelf life and can be stored in an airtight container for months. Give it a try!
- Firstly, use equal proportions of jowar dhani and murmura, which are easily available in any Indian grocery store. Instead of jowar dhani, you can also make this chivda with only murmura.
- Create a special spice mix that gives the chivda a chatpata and balanced flavor of sweet and tangy. You can adjust the amount of spices in the mix according to your taste.
- For spiciness, use fried green chili, or you can also add dry red chili to increase the spice level.
- Roast the spice mix in slightly hot oil and then add it to the roasted jowar and murmura. This process gives the perfect masala coating to the chivda namkeen.
- Lastly, store the chivda in an airtight container once it has cooled completely. Otherwise, the moisture may turn the dhani and murmura soggy.
Jowar dhani murmura chivda recipe | jowar dhani mamara no chevda | chivda recipe
For spice mix for chivda
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp red chilli powder
- Salt to taste
- ½ tsp black salt
- Pinch or ¼ tsp citric acid - or 1 tsp dry mango powder
- 3 tbsp sugar
For roasting dhani and murmura
- ½ cup oil
- Pinch of hing
- 1 tbsp turmeric powder
- 125 grm dhani
- 125 grm murmura
For dhani murmura chivda
- Roasted dhani and murmura
- ½ cup peanuts
- ½ cup roasted chana dal
- 2 urad papad
- 20-25 curry leaves
- 5-6 spicy green chilli
- 2 tbsp oil for roasting spice mix
- Oil for frying
- In a mixer jar, add coriander seeds, cumin seeds, fennel seeds, red chilli powder, salt to taste, black salt, and limbu na phool. Grind them into a fine powder and set aside.
- In another mixer jar, add sugar and grind it into a fine powder. Set it aside.
- Heat oil in a pan, and take peanuts in a sieve. Immerse the sieve in the oil and fry the peanuts till they are light brown. Remove them in a large plate.
- Then, fry roasted chana dal or dalia in the same way and remove them in the same bowl.
- In the same pan, add curry leaves to the sieve and fry them till they become crispy.
- Fry the green chili and curry leaves separately and take them out on a plate. Do not mix them with the chivda mixture.
- In the remaining 1/2 cup oil, add a pinch of hing and turmeric powder. Mix well.
- Add dhani, murmura, and salt to the pan and mix well. Roast it on medium-low flame until it becomes crispy. Take out the roasted dhani and murmura into a mixing bowl.
- Then, add the fried peanuts and fried roasted chana dal to it.
- In a tadka pan, add 2 tbsp oil and heat it. Let it cool down slightly and then add the masala mix into the oil. Mix well.
- Add the masala into the chivda and mix well until the dhani and murmura are properly coated with the masala.
- Now, add powdered sugar and mix well.
- Finally, add the fried curry leaves, green chili slits, and papad pieces. Mix well and let it cool down completely.
- Serve or store the dhani murmura chivda in an air-tight container.
- The proportion of dhani and murmura should be equal.
- Limbu na phool (citric acid) gives the chivda a market-style taste.
- Alternatively, you can use amchur powder instead of limbu na phool.
- Do not add sugar while grinding the masala.
- Fry the green chillies until they are crisp and there is no moisture left in them.
- Roast the dhani and murmura on medium-low flame to ensure they puff up nicely. Avoid roasting on high flame.
- Mix the masala into slightly hot oil so that it properly coats the chivda.