Muesli Chivda

About Muesli Chivda

Ingredients

• Muesli 2 cups
• Oil 1 tbsp
• Mustard seeds ½ tsp
• Curry leaves 12 to 16
• Green chillies 2
• Raw peanuts ½ cup
• Cashewnuts, halved 2 tbsps
• Keya Sri Lankan Cinnamon Powder ¼ tsp
• Salt to taste
• Black salt to taste

How to Make Muesli Chivda (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add curry leaves and sauté.
2. Slit, seed green chillies and add, mix and sauté well. Add peanuts and cashewnuts, mix and sauté for 1 minute.
3. Add muesli, mix and sauté for 1 minute. Add Keya Sri Lankan Cinnamon Powder, mix well and sauté for 2 minutes.
4. Add salt and black salt, mix and let it get heated through. Remove from heat and cool down to room temperature.
5. Transfer into a serving platter and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps