Recipe · Snacks, Soups and Rasam · by Dr. Geeta Dharmatti, Consultant Nutritionist, Geeta Nutri Heal
Poha Chivda
Good for all. An evening snack high in potassium and phosphorus. Portion sizes to be maintained.
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 93
Per serving
1 cup ≈ 65-70 g
Safe for your stage
Phosphorus126.3 mg
Potassium141.12 mg
Sodium2.83 mg
Protein5.42 g
Energy236 kcal
Sodium in salt is not included in above calculation
Ingredients
- Rice flakes1000 g · 1 kg
- Rice puffed150 g · 7 1/2 cup
- Bengal gram dal90 g · 1/2 cup
- Carom seeds7.5 g · 3 tsp
- Sesame seeds2.5 g · 1 tsp
- Cumin powder2 g · 1/2 tsp
- Coriander powder2 g · 1/2 tsp
- Turmeric powder2 g · 1/2 tsp
- Chillies green30 g · 20
- Curry leaves4 g · 3 sprig
- Rice bran oil30 g · 2 tb spoon
Method
- 1Heat oil in a deep bottom pan, add green chillies, and curry leaves.
- 2Add dalia, ajwain, sesame seeds and sauté.
- 3Add the masalas, later add poha and puffed rice. Mix well and roast on medium flame. Remove it from stove, add salt and ground sugar. Mix it well.
Notes from the contributor
- • An evening snack high in potassium and phosphorus. Portion sizes to be maintained.
Sources
- KWF · Proprietary-with-permission · id kwf_poha_chivda