Himachal Chidwa Beaten Rice Pahadi Mountain Snack Afternoon

Ingredients

• 2 cups thick beaten rice (chidwa / poha — thick variety)
• 1/4 cup roasted peanuts
• 2 tbsp desiccated coconut — dry-roasted
• 1 tbsp oil
• 1 tsp mustard seeds
• 6 to 8 curry leaves
• 2 dried red chillies — broken
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 1/4 tsp red chilli powder
• 1/4 tsp black salt
• Salt to taste

Method

1. Rinse the thick beaten rice briefly in a strainer under cold water.
2. Shake off excess water. Spread on a tray for 5 minutes to absorb remaining moisture — do not rinse too long or it becomes soggy.
3. Heat 1 tbsp oil in a pan. Add mustard seeds — pop.
4. Add curry leaves, broken dried red chillies and asafoetida.
5. Add the rinsed beaten rice. Add turmeric, red chilli powder and black salt.
6. Toss on medium heat for 3 to 4 minutes until heated through and slightly dried.
7. Add roasted peanuts and dry-roasted coconut. Toss. Season with regular salt.
8. Serve at room temperature.