About This Recipe
Ingredient Notes
Here is the picture of the cereals I used to make this delicious cereal chivda. I combined four different types of breakfast cereals—Rice Krispies, Rice Chex, Cheerios, and Corn Flakes—along with roasted makhana. Each type of cereal contributes a unique crispness, while the mild flavors balance beautifully with the spices used in the recipe. Here is the picture of the spices and nuts I used for this cereal chivda. Oil is not shown in the picture.
Step By Step Photo Instructions (With Tips)
Step 1: Combine All Cereals.
In a large bowl, combine all the breakfast cereals. Dry roast the makhana on medium heat, stirring constantly, until they become crunchy. Add the roasted makhana to the bowl with the cereals.
Step 2: Mix Spices & Keep It Ready.
In a small bowl, combine all the spice powders: fennel powder, red chili powder, turmeric powder, and amchur. Add the powdered sugar and salt to the bowl. Mix well and set aside to use later.
Step 3: Roast The Nuts With Spices
Heat the oil in a pan over medium heat. Once the oil is hot, add the peanuts and roasted chana dal (dalia). Fry until they turn golden brown. Add the green chilies and curry leaves to the pan. Fry until all the moisture is gone and the curry leaves become crisp. Turn off the stove, then add the prepared spice mix to the pan and stir well to combine.
Step 4: Mix Spice-Nuts Mixture to Cereal.
Add the spice-nuts mixture immediately into the bowl of cereal chivda. Gently mix and toss until all the cereals are evenly coated with the spice mixture. Your cereal chevdo is ready.
Storage Instructions
Allow the cereal chivda to cool down completely. Store it in an airtight container. It will stay fresh for up to 2-3 weeks when kept in an airtight container.
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Poha chivda Corn flakes chivda Chiwda namkeen
