Millet Namkeen

Author Sharmila Oswal (Gud mom Millet Recipes)

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Millet Namkeen

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Ingredients

• 2 cups thin red or white millet poha
• 1/3 cup peanuts
• 1/3 cup roasted chana dal
• 1/4 cup chopped dry coconut
• 1/3 cup oil

For the tempering:

• 14 to 15 dried curry leaves
• 2 tsp chopped dry red chillies
• 1/4 tsp turmeric powder
• A pinch of hing
• 2 tsp jaggery powder
• Salt, to taste
• 1/2 tbsp oil
• (Aval or flattened rice) slices, optional

Instructions

Preparation Method:

1. Measure all the ingredients and keep them separately in a plate or bowl.
2. Heat a wide, thick-bottomed pan or kadai with a handle. Keep the flame to low and add 2 cups of rice flakes in it. Roast the millet poha and very gently shake the pan so that the poha gets evenly roasted, as constant stirring with a spoon might break the poha. Within 3 to 4 minutes, the poha flakes will change their texture and become crisp. DO NOT roast the poha on a high flame else they will get burnt. Remove on a plate and set aside.
3. Heat oil in a small pan. Add peanuts and fry them on a medium flame till they become crisp. Remove and set aside in a separate bowl.
4. Now, add the dry coconut slices and fry till they become crisp and light golden or golden. Remove and place with the peanuts. Fry the roasted chana dal for a few seconds, till they become crisp. Remove and mix with the peanuts and coconuts.
5. Heat oil in the same pan or kadai in which the poha flakes were roasted. Lower the flame and add a generous pinch of asafoetida (hing). Stir and sauté, add in the dry red chillies and turmeric powder and salt. Now add the jaggery powder and cook on a low flame. Then mix in the roasted poha along with the fried ingredients. Be very gentle and light.

Disclaimer: Some or all allergens may not be listed

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