Healthy homemade nut-free rolled oats chivda with pumpkin seeds and sunflower seeds. A guilt-free snack for sure!
I know festive food is all about indulgence, and I love deep-fried goodies. As we got tons of savories from India, I decided to share some healthy snacks instead of traditional Diwali snacks. Also, if you are following a restricted diet or allergic to nuts, this oats chivda will be the best snack. It’s a guilt-free snack that anyone can enjoy.
Oats chivda and poha chivda
This oats chivda is more like my poha chivda. Instead of poha, I used rolled oats, skipped the nuts, and used pumpkin seeds and sunflower flowers. You can customize this recipe as per your diet preference. Along with rolled oats, you can add poha/beaten rice or any millet flakes: peanuts, dry coconut pieces, and other nuts and dried fruits of your choice. Think rolled oats chivda as savory granola or trail mix and customize it to taste.
Ingredients required
Rolled oats: I am not a big fan of instant oats. I always recommend rolled or steel-cut oats, and for this recipe, rolled oats works best. (Don’t miss to check out oats bhel, steel-cut oats khichdi, oatmeal and other oats recipes. )
To Temper: We need little oil, mustard seeds, cumin seeds, green chili for the spice, a pinch of asafoetida.
Curry leaves: I can’t imagine chivda without crispy curry leaves. If you can source, please add the curry leaves, and you will love the crispy curry leaves. If you can’t source, then ignore; please don’t search for any substitutes.
Seeds: I have used equal measures of pumpkin seeds and sunflower seeds. Try to use the unsalted ones. Roasted seeds are ok but if you use salted ones or feel the nuts are a bit salty, adjust the salt measure accordingly.
Roasted gram and raisins: We need the roasted split desi chickpeas or pottukadalai, as we say in Tamil. We typically add this in mixture and chivda. Raisins add that sweetness to that chivda. I used black raisins.
Salt, sugar, and citric acid: We add citric acid for the tangy taste. Alternatively, you can use chaat masala or amchur powder too. Use the fine variety of citric acid, not the crystals. If using crystals, then grind into fine powder. Adjust the salt and sugar measure to taste. We also need some ground turmeric.
Watch me make oats chivda
VVK Tip: Roast the oats first and then roast them with other ingredients for a crispy version. Roasting them at a low temperature for a longer time yields perfect not burned crispy oats.
Dietary specifications and storing suggestions
This oats chivda is a nut-free and vegan snack. Use gluten-free labeled oats and gluten-free asafoetida for a gluten-free version.
Let the chivda cool before storing it in an air-tight container. It stays good for 3 to 4 days at room temperature.
Oats chivda recipe with step-wise pictures
- Heat a heavy-bottom pan or kadai and roast the rolled oats over medium-low until it turns crisp for about 5 to 6 minutes. Turn off the heat and set aside the roasted oats.
- Heat the same pan and add the oil. When the oil is hot, add the mustard seeds, cumin seeds. Let the mustard seeds sizzle and add the asafoetida, curry leaves and slit green chili. Saute until the green chilies are slightly blistered.
- Reduce the heat to medium-low, add the pumpkin seeds and sunflower seeds, and roast for a couple of minutes.
- Next, add the roasted gram/pottukadalai and raisins. Roast again for a minute.
- Add the roasted oats and all the spices – turmeric powder, citric acid, sugar, and salt. Mix well, reduce the heat to low (on a number scale – 2), and roast for 3 to 4 minutes. Remove the slit green chilies and set them aside.
- That’s it, chivda is ready. Let it cool completely before storing it in an air-tight container.
Recipe notes
- Slow roasting at medium-low heat is the key here. It helps the chivda to say crispy for a longer time.
- This time roasted the seeds separately before adding the roasted gram and raisins. But I have tried roasting them all together.
- Adjust the salt, green chili, and sugar to taste. The pumpkin seeds that I used had a little salt, so I used only ¼ tsp.
- If possible, try to use unsalted seeds. Roasted seeds are fine but opt for unsalted ones.
- Citric acid is optional.
- I kept it nut-free but feel free to add peanuts and roast them before adding the oats. You can also include poha and dry coconut.
- For a spicy version, sprinkle some red chili powder.
Explore other healthy snacks from my blog
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📖 Recipe
Healthy Oats Chivda | Nut-Free Rolled Oats Chivda
Equipment
- Saucepan or kadai
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- ½ cup rolled oats
- 1.5 tsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 1/16 tsp asafoetida
- 10 curry leaves
- 1 green chili slit it into 4
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp roasted gram
- 1 tbsp raisins
- ¼ tsp salt or to taste
- ¼ tsp sugar
- 1/16 tsp citric acid
- 1/16 tsp turmeric
Instructions
- Heat a heavy-bottom pan or kadai and roast the rolled oats over medium-low until it turns crisp for about 5 to 6 minutes. Turn off the heat and set aside the roasted oats.
- Heat the same pan and add the oil. When the oil is hot, add the mustard seeds, cumin seeds. Let the mustard seeds sizzle and add the asafoetida, curry leaves and slit green chili. Saute until the green chilies are slightly blistered.
- Reduce the heat to medium-low, add the pumpkin seeds and sunflower seeds, and roast for a couple of minutes.
- Next, add the roasted gram/pottukadalai and raisins. Roast again for a minute.
- Add the roasted oats and all the spices – turmeric powder, citric acid, sugar, and salt. Mix well, reduce the heat to low (on a number scale – 2), and roast for 3 to 4 minutes. Remove the slit green chilies and set them aside. That's it, chivda is ready. Let it cool completely before storing it in an air-tight container.
Video
Notes
- Slow roasting at medium-low heat is the key here. It helps the chivda to say crispy for a longer time.
- This time roasted the seeds separately before adding the roasted gram and raisins. But I have tried roasting them all together.
- Adjust the salt, green chili, and sugar to taste. The pumpkin seeds that I used had a little salt, so I used only ¼ tsp.
- If possible, try to use unsalted seeds. Roasted seeds are fine but opt for unsalted ones.
- Citric acid is optional.
- I kept it nut-free but feel free to add peanuts and roast them before adding the oats. You can also include poha and dry coconut.
- For a spicy version, sprinkle some red chili powder.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Firstly, the simplicity of the recipe is what initially drew me in. With just a handful of ingredients and easy-to-follow steps, it is perfect for both novice and seasoned cooks alike. All you need are fresh Roasted Sunflower Seed, some olive oil, and a pinch of salt to create a fantastic base. From there, you can get as creative as you want with your seasonings, making it a highly customizable treat.
Thank you