Leftover steamed rice is dried, deep fried and then spiced up to make this unusual chivda. The resultant crunchy, spicy chivda is deliciously addictive and a great change from the usual poha or murmura chivda. Steamed rice can be dried in the sun or use the microwave to speed up the drying process. This recipe uses the basic spices for flavouring. Addition of ready mixes like chutney podi or maharashtrian metkut or chivda masala amps up the flavour & taste.
