Leftover Rice Chivda (Diwali Special)

Leftover Rice Chivda

What you'll need:

1. Dried Leftover Cooked Rice - 1 cup (Tip: You can dry Rice for 3-4 hours under the sunlight or leave it overnight in the fridge without a lid)
2. Peanuts (Singhdana) - 1 tbsp
3. Split Gram (Daliya) - 1 tsp
4. Curry Leaves - 7 to 8
5. Green Chilly (Chopped) - 1
6. Cashew Nuts (Kaju) & Almonds - 1 tbsp (cut in half)
7. Raisins (Yellow & Black) - 1 tsp
8. Oil for Frying

For Masala - 

1. Kashmiri Red Chilly Powder - ½ tsp
2. Black Salt - ½ tsp
3. Chaat Masala - ½ tsp
4. Mango Powder (Amchur Powder) - ½ tsp
5. Maggi Masala - 1 tsp
6. Asafoetida (Hing) - ¼ tsp

How to make?

• Firstly, take 4 tbsp oil in a pan & deep fry Dry Rice on low to medium flame till crispy and light golden brown & keep it aside.
• Now, remove oil from pan leaving 1 tbsp & roast Peanuts, Split Gram, Cashew Nuts, Almonds, Raisins (Yellow & Black), Curry Leaves & Chopped Green Chillies one by one & keep it aside.
• Now, prepare the Masala with the help of above mentioned Masala ingredients.
• Now, mix cooked Dry Rice, Roasted ingredients & Masala. Mix well so that Masala is incorporated well with everything.
• Finally, your Leftover Rice Chivda is ready.

Shelf Life - 20 to 25 days at room temperature (store this in an air-tight container)

Enjoy your Diwali festival with this Leftover Rice Chivda!