HomeSnacksDry Namkeen RecipesRava chivda recipe | suji chivda | suji namkeen

Rava chivda recipe | suji chivda | suji namkeen

Rava chivda is a deep-fried savory mixture that offers a blend of sweet, spicy, and slightly tangy flavors. To prepare rava chivda, I first made crispy rava sev using some tips and tricks. Then, I quickly combined it with the prepared sev to create rava namkeen, or chivda. The addition of a secret masala and a few foolproof tips ensures you can make perfect market-style chivda on your first attempt. This snack is popularly enjoyed in the evening with a cup of tea. It has a long shelf life and can be stored in an airtight container for months. Give it a try!

The key to making market style rava chivda at home are
  1. Firstly, to prepare the sev dough, I cooked and softened the rava with an equal proportion of boiling water. I also added some rice flour to achieve a crispy texture. The consistency of the sev dough should be medium soft so it can easily pass through the machine. Avoid making the dough too hard.
  2. Fry the rava sev on a medium-high flame. Be careful to remove it from the oil once it becomes crispy, without waiting for it to reach a dark golden-brown color.
  3. Lastly, I made chatpata rava sev namkeen by adding peanuts, roasted chana dal, some dry fruits, and spices to the sev. It tastes great for up to two weeks when stored in an airtight container.
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Recipe video

Rava chivda recipe | suji chivda | suji namkeen

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
 

For rava sev

  • 1 cup fine rava
  • 1 cup + 1 cup water or as required
  • Salt to taste
  • 1 tsp oil
  • 1 cup rice flour

For rava sev namkeen

  • Crushed rava sev
  • ½ cup peanuts
  • ½ cup roasted chana dal
  • ¼ cup almond
  • ¼ cup cashews
  • Some curry leaves
  • 5-6 spicy green chilli
  • 1.5 tbsp chaat masala
  • 1 tsp black salt
  • 2 tbsp sugar

Instructions

Making Rava Sev

  • In a pan, add 1 cup water, salt to taste, and 1 tsp oil. Mix well and bring the mixture to a boil.
  • Gradually add 1 cup fine rava, stirring continuously. Turn off the heat and cover the mixture for 2 minutes.
  • Transfer the rava into a mixing bowl. When it is slightly warm, add 1 cup rice flour and mix well.
  • Gradually add 1 cup water and knead into a medium-soft dough for the sev.
  • Grease your hands with a little oil and smooth out the dough.
  • Place the sev dough into a sev maker fitted with a medium-sized hole disk. Grease the inside of the sev maker with a little oil.
  • Fill the container with the prepared dough and close it tightly.
  • Heat oil in a pan. Once the oil is hot, hold the sev maker over the pan. Turn the handle to release thin strands of sev into the oil, moving the machine in a circular motion.
  • When you complete one circle, reverse the handle slightly to stop the sev from coming out.
  • Fry the sev on medium-high heat until golden from both sides. Remove from the oil and place on a wire rack to drain excess oil.
  • Let the rava sev cool completely, then store it in an airtight container. The sev is now ready to serve.

Making Rava Sev Namkeen

  • Place a sieve in hot oil. Add peanuts, roasted chana dal, and dry fruits one by one into the hot oil. Fry on medium heat and transfer to a bowl.
  • Fry curry leaves and chopped green chilies until they become crisp and lose all moisture. Transfer to the bowl.
  • In a mixing bowl, combine the fried peanuts, roasted chana dal, and dry fruits. Add chaat masala, black salt, and sugar. Mix well.
  • Add crushed sev and mix thoroughly.
  • The rava sev namkeen is ready. Store it in an airtight container.

Notes

  • Use fine rava for the sev dough.
  • Rava absorbs hot water easily.
  • Add rice flour when the rava mixture is slightly hot.
  • Knead a medium-soft dough for the sev. Do not knead a hard dough.
  • The proportion of rava and water should be equal.
  • Rice flour gives a crispy texture to the sev.
  • Fry the sev on a medium-high flame. Do not fry it on a low flame.
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