fried oats chiwda recipe, how to make fried oats chivda

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Fried oats chiwda recipe with step by step photos. A quick and delicious Diwali snack made from quick cooking oats and flavored with dry fruits, green chilies and spices.

fried oats chivda recipe

Chivda is a savory snack made during Diwali festival. In this fried oats chivda recipe, oats and nuts are fried. Then spices are tempered and everything is mixed. I prepare one more version of oats chivda recipe which I will share soon. You can serve oats chivda as snack, starter or even as a Diwali savory snack.

Few more chivda recipes already posted on the blog are:

  1. Kara boondi
  2. Poha chivda
  3. Cornflakes chivda
  4. Sabudana chivda
  5. Mixture recipe

While making chivda with poha, corn flakes or sabudana, they puff up and double up in size when fried, but oats do not puff up and increase in size. Oats have more or less has the same size. So thus less dry fruits need to be added. If you add more dry fruits, there will be more dry fruits and less oats in the chiwda. Though you can add more dry fruits if you want. I made a small batch for the blog. But you can easily double the recipe.

Fried oats along with the mixture of nuts and spices gives a good flavor and taste. You can add dry fruits of your choice and adjust spices as per your preference.

Since I am getting a lot of request on oats recipes. Thought of sharing oats chivda. This recipe is from my mom. She makes two kind of chivda – one with poha (flattened rice flakes) and this recipe with oats which I am sharing today.

Few more Diwali snacks recipes you may like are:

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oats chivda recipe

Fried Oats Chiwda

5 from 3 votes
This fried oats chiwda is a delicious snack made from quick cooking oats, nuts, green chilies and spices.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Cuisine Indian
Course: Side Dish, Snacks

Servings 2 to 3
Units

Ingredients

  • oil for deep frying as required
  • 1 cup oats (quick cooking oats)
  • 5 to 6 almonds
  • 5 to 6 cashews
  • 1 tablespoon peanuts
  • 1 tablespoon roasted chana dal (roasted bengal gram)
  • 1 tablespoon golden raisins
  • 1 tablespoon oil for tempering
  • 1 pinch asafoetida (hing)
  • ½ teaspoon sugar
  • 1 to 2 green chilies - sliced or slit
  • 8 to 10 curry leaves
  • salt as required

Instructions

  • Measure all the ingredients and keep them separately in a plate or bowl.

frying oats

  • 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.

making fried oats chiwda

  • 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.
  • In the same way fry 4 to 5 almonds, till they become crunchy.
  • Remove with a slotted spoon and drain the 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 1/2 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 air-tight box or container.
  • Serve the fried oats chivda as tea time snack or as a diwali savory.

Notes

  • Recipe can be doubled or tripled.
  • Green chillies and sugar can be adjusted as per your requirements.
  • You can add more dry fruits if you want.
  • Rolled oats can also be used in the recipe.

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How to make fried oats chivda recipe

1. Measure all the ingredients and keep them separately in a plate or bowl.

oats chivda recipe

2. Heat oil in a kadai for deep frying. Once the oil becomes hot, then reduce the flame.

oats chivda recipe

3. 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.

oats chivda recipe

4. Take half cup of oats in the sieve. Immerse the fine sieve ladle in the hot oil.

oats chivda recipe

5. You will see the oil bubbles as the oats begin to get fried.

oats chivda recipe

6. use a spoon to stir oats, so that they get fried evenly.

oats chivda recipe
7. Fry the oats till they become crisp and golden. Just ensure that they don’t brown too much.

oats chivda recipe

8. 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. Keep aside.

oats chivda recipe

Making fried oats chiwda

9. Heat 1 tablespoon oil in a pan or kadai. Add 1 tablespoon peanuts.

oats chivda recipe

10. Fry peanuts till the peanuts become crunchy and their color changes. Remove the peanuts with a small slotted spoon. Place them on a plate lined with paper towel.

oats chivda recipe
11. In the same way, fry 5 to 6 almonds till they become crunchy.

oats chivda recipe
12. Remove and drain them on the same plate lined with paper towel.

oats chivda recipe
13. Similarly fry 5 to 6 cashews till they become golden.

oats chivda recipe
14. Remove and drain the cashews on the same plate.

oats chivda recipe
15. Fry the raisins till they swell and become plump. Remove them and then keep the fried raisins on the same plate.

oats chivda recipe
16. Now fry the roasted chana dal for some seconds, till they become crisp. Remove them and place them on the same plate.

oats chivda recipe

17. In the same pan, add 8 to 10 curry leaves and 1 to 2 green chilies (slit or chopped).

oats chivda recipe

18. Add a generous pinch of asafoetida and stir.

oats chivda recipe

19. Now add ½ teaspoon of sugar. stir and saute for some seconds, till the chilies and curry leaves become crisp. The sugar will also caramelize a bit.

oats chivda recipe
20. Add the fried dry fruits – peanuts, raisins, cashews and chana dal. Stir and mix very well.

oats chivda recipe

21. Then add the fried oats. mix very well again.

oats chivda recipe

22. Sprinkle salt as required.

oats chivda recipe

23. Saute for 2 to 3 mins on a low flame. Gently stir the mixture while sauteing.

oats chivda recipe

24. Switch off the flame. Remove the oats chiwa in a plate. Let it cool at room temperature and then store in an air-tight box or container.

oats chivda recipe
Serve the Oats chivda as tea time snack or as a Diwali savory.

oats chiwda recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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13 Comments

  1. This is too oily because oats is too small , I tried and felt too oily
    And the gets dirtied because of oats

    1. a very fine seive has to be used. then the oil won’t have oats particles. also fry in medium hot oil. if the oil temperature is low, then the oats will become oily. the oil has to be heated hot first. them reduce the flame and then add the oats. this is done so that the oats do not burnt.

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