Mamra Chivda
Lunch • India
How to Make Mamra Chivda (Traditional & Healthy Version)
Mamra Chivda, also known as Poha Chivda or murmura chivda, is a beloved Indian snack originating from the vibrant western states of Gujarat and Maharashtra. This light, crispy mixture is made from roasted puffed rice (mamra), a staple in Indian kitchens, especially during festival seasons like Diwali and Holi. Traditionally, Mamra Chivda is enjoyed as a quick, savory tea-time snack, but its healthful ingredients make it a great addition to lunchboxes and as a mid-day energy booster. The enticing combination of crunchy peanuts, roasted chana dal, and a fragrant tadka of curry leaves and green chillies delivers layers of texture and flavor, making it hard to resist. What sets Mamra Chivda apart is its versatility and the way it brings families together, especially during festivals. It's often prepared in large batches and shared with loved ones, symbolizing abundance and festivity. Unlike deep-fried snacks, this version uses minimal oil, prioritizing health without compromising on the authentic zesty taste. The recipe is customizable, allowing the use of regional ingredients and spices, making it a favorite across Indian households for generations.
Ingredients(for 1 medium bowl (approx. 35g dry Mamra Chivda))
- 3 cups Mamra (puffed rice) (fresh murmura)
- 1/4 cup Peanuts (moongphali)
- 2 tbsp Roasted chana dal (dalia)
- 10-12 leaves Curry leaves (kadi patta)
- 2 Green chillies (finely chopped)
- 1/2 tsp Turmeric powder (haldi)
- 1/2 tsp Mustard seeds (rai)
- 1.5 tsp Oil (preferably cold-pressed)
- to taste Salt (sendha namak optional for vrat)
- 1/2 tsp Sugar (optional) - optional
- 1 tbsp Raisins (kishmish, optional for sweetness) - optional
Instructions
- 1
Heat a large kadhai or thick-bottomed pan. On low flame, dry roast the mamra (puffed rice) for 3-4 minutes until crisp. Transfer to a bowl.
4 minutes
Stir continuously to prevent burning and ensure even crisping.
- 2
In the same kadhai, add oil. Once hot, add mustard seeds (rai) and let them splutter.
2 minutes
Test oil heat with a few mustard seeds before adding the rest.
- 3
Add curry leaves and green chillies. Sauté for 1 minute until fragrant.
1 minute
Keep a lid handy as curry leaves may splatter.
- 4
Add peanuts and roast on medium flame until golden and aromatic. Then add roasted chana dal and sauté for 1 more minute.
3 minutes
Roast peanuts well for crunch and better digestibility.
Why This Dish is Healthy
This Mamra Chivda recipe is a healthy choice as it is roasted, not fried, and uses only a small amount of oil. By including protein-rich chana dal and peanuts, it helps balance blood sugar and keeps you fuller for longer. The addition of curry leaves, turmeric, and green chillies brings anti-inflammatory benefits and boosts metabolism. It’s a smart alternative to processed snacks and perfect for weight management.
Mamra Chivda is naturally low in calories and fat, making it a perfect guilt-free snack. Puffed rice is a good source of carbohydrates for quick energy, while peanuts and roasted chana dal add plant-based protein and healthy fats. Curry leaves and turmeric provide antioxidants, vitamins, and minerals such as iron and magnesium. With minimal oil and no deep-frying, this recipe supports heart health and aids in digestion. Raisins provide natural sweetness and dietary fiber.
Pro Tips
- 💡Roast mamra on low flame for even crispiness.
- 💡Add spices only after lowering the flame to prevent burning.
- 💡Cool completely before storing to keep the chivda crunchy.
Storage & Serving
Store Mamra Chivda in an airtight tin or dabba at room temperature for up to 2 weeks. Avoid moisture to maintain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
