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Jowar dhani murmura chivda recipe | jowar dhani mamara no chevda | chivda recipe

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!

The key to making tasty dhani murmura chivda at home is:
  • 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.
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Recipe video

Jowar dhani murmura chivda recipe | jowar dhani mamara no chevda | chivda recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


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.
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