Cornflakes Mixture in Microwave (No-Fry Cornflakes Chivda)
Crispy, crunchy and easy low-fat cornflakes mixture (chivda) made in the microwave without deep frying.
Servings: 4.5 cups
Ingredients
Main Ingredients
- 3 cups Plain raw cornflakes
- ¼ cup Thin poha / Thin rice flakes (optional)
- ¼ cup Raw dry peanuts
- ¼ cup Roasted gram dal / Dalia (Pottukadalai)
- Cashew nuts a handful
- Curry leaves few
To temper
- 1 tbsp Cooking oil
- 2 tsp Red chilli powder
- ¼ tsp Turmeric powder
- ¼ tsp Chaat masala (or amchur powder, optional)
- 1 tsp Sugar
- 1 tbsp Raisins (dry grapes)
- Salt as needed
Instructions
- Microwave raw cornflakes in batches on high power (800W) for 1 minute to 1 minute 10 seconds. Time varies based on the microwave wattage. For one batch, spread 3/4 cup of cornflakes evenly on the turntable or a microwave-safe plate. Keep an eye so it does not get burnt.
- Remove and repeat the same for all batches. Transfer to a wide bowl and let cool down.
- Next, microwave thin poha for a minute and check whether it becomes crispy. If not, microwave for another 30 seconds to a minute. Remove and add to the cornflakes.
- Then add dalia (roasted gram dal) and microwave for 1 minute 30 seconds. Remove and mix into the bowl.
- Spread the raw peanuts and microwave for 2 to 2 1/2 minutes. Remove and keep in a separate plate. Peanuts may taste slightly soft initially, but they turn super crunchy once completely cooled. Once cooled and crispy, add them to the cornflakes mixture.
- Next, microwave cashews for a minute until lightly golden and remove. Add to the bowl.
- Microwave curry leaves for a minute until crisp. Remove and add them to the bowl.
- Mix everything gently with required salt and set aside.
- In a small kadai or tadka pan, heat oil and add raisins. Roast for a minute until raisins puff up. Add red chilli powder, turmeric powder, chaat masala and sugar. Turn off the flame immediately and pour this spiced tempering over the mixture. Mix everything together thoroughly until evenly coated.
- Check for taste and adjust seasoning if needed. Allow the chivda to cool completely, then store in an airtight container. Stays crispy for more than a week!
Notes
• You can skip raisins if you prefer a purely savoury chivda, but adding them balances the spice with a lovely mild sweet burst.
• All ingredients were microwaved on high power (800W). Adjust timings slightly according to your microwave wattage.
• When microwaving, make sure every ingredient turns completely crisp before mixing; otherwise, moisture from one ingredient will make the whole mixture soggy in a day or two.
• Roasted peanuts turn crunchy only after cooling down completely. You can also judge when peanuts are roasted by their nutty aroma.
• If using store-bought toasted breakfast cereal cornflakes (like Kellogg's), no need to microwave them. Just toss them directly with the roasted nuts and tempering.
• If you do not want to microwave dalia, cashews and peanuts, you can lightly roast them on the stovetop in a little oil or ghee until crisp.
• Convection oven option: Preheat oven to 180°C (350°F) for 10 minutes. Spread raw cornflakes on a baking sheet and bake for 3 to 4 minutes, mixing once halfway through, keeping a close eye so they do not burn.