Every Diwali, there’s always that one snack that vanishes from the table before you’ve even finished greeting your guests - and in my house, it’s this Cereal Chivda . It’s crunchy, addictive, and ridiculously easy to put together. What I love about this recipe is that it takes the traditional chivda vibe but swaps in everyday cereal for a fun, modern twist.
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No deep frying, no complicated prep, just a quick tempering, a toss, and you’ve got the perfect sweet-spicy-salty munch mix that works for everything: teatime, festive gifting, or just sneaking handfuls straight from the jar
- Ingredients
- Instructions
- Home Sweet Crunch
- Common Mistakes and Solutions
- Gifting Tips
- Storage
- Tips to make the best cereal Chivda
- Soniya’s Top Tip
- Related
- No Fry Mix Cereal Chivda (Chevdo)
If you’re craving a quick, crunchy, and vegetarian snack that you can whip up in your kitchen with everyday ingredients, this cereal chivda recipe is for you. I’ll guide you through each step clearly, including what to watch out for, how to tweak flavors, and how to store it. You’ll have a batch ready to munch in under 30 minutes.
Ingredients
See recipe card for quantities.
Instructions
- Fry the base nuts Heat oil in a wide kadhai or wok. Add peanuts and roasted chana dal. Sauté for 2 minutes.
- Cashews & almonds Add cashews and almonds, sauté for another 2-3 minutes until golden.
- Raisins Toss in raisins and sauté for 1 minute until they puff. Push all nuts and raisins to the side of the pan.
- Tempering In the remaining oil, add mustard seeds. Once they splutter, add sesame seeds, fennel seeds, green chilies, and curry leaves. Stir for a few seconds until aromatic.
- Spices Mix in turmeric, salt, and red chili powder. Stir so the masala coats the nuts.
- Add cereals Now add the cornflakes, Cheerios, rice crisps, and rice squares. Gently toss until everything is coated evenly without breaking the cereals.
- Sweet balance Switch off the heat and sprinkle powdered sugar. Give one last gentle mix.
- Cool & Store Spread the mixture on a large tray to cool completely. Once cool, transfer to a big airtight container.
Home Sweet Crunch
Life is like cereal chivda - the best moments come in small, unexpected bursts of happiness.
Common Mistakes and Solutions
| Mistake / Issue | Result | Solution / Fix |
|---|---|---|
| Oil too hot / burning curry leaves | Bitter / burnt flavor | Fry leaves on moderate heat and watch closely; remove immediately once crisp |
| Mixing when oil is too hot or spices unmixed | Uneven coating, spicy pockets | Let oil cool slightly before adding spices; pre-mix masala so it’s uniform |
| Adding cereals too early (while spices are raw) | Spicy taste, raw flavors | Ensure spices are fragrant before tossing cereals |
| Not cooling before storage | Moisture / sogginess | Let the mix cool fully before sealing in an airtight container |
Gifting Tips
This recipe has become my Diwali tradition. It’s simple, crowd-friendly, and festive all at once. I portion it into small jars, pouches, or festive boxes to share with friends and neighbors. It makes such a thoughtful edible gift during Diwali. Since it’s made in bulk, you’ll always have a crunchy snack handy for chai time or surprise guests.
Storage
| Leftovers / Situation | How to Store | Shelf Life / Duration |
|---|---|---|
| Room temperature storage | In airtight glass or metal container | 3–4 weeks (in dry weather) |
| Cool / less humid climate | Not recommended | N/A |
| Freezing | Not recommended | N/A |
Tips to make the best cereal Chivda
- Cool everything fully before storing; residual heat leads to sogginess.
- Toss just enough - overmixing can break cereals into dust.
- Store in small batches - open containers repeatedly can invite moisture or stale air, so smaller jars help preserve crispness.
Soniya’s Top Tip
It’s crucial that the chivda is completely cool and dry before sealing, otherwise residual warmth or moisture leads to spoilage or loss of crispness.
Related
Looking for other recipes like this? Try these:
- Badam Halwa in 5 minutes
- Instant Milk (Doodh) Peda - 5 Flavors
- Melt-In-Your-Mouth Besan Ladoos + Tips
- Easy Make Ahead Mawa Gujiya
Ingredients
- 4 cups cornflakes
- 4 cups Cheerios
- 5 cups rice Krispies
- 4 cups rice squares Chex-style
- 1 cup peanuts
- ½ cup roasted chana dal daliya
- ½ cup cashews
- ½ cup almonds
- ¼ cup raisins
- 4 tablespoon oil
- 1 tablespoon mustard seeds
- 1 tablespoon sesame seeds
- 1 tablespoon fennel seeds
- 8-10 green chilies chopped
- 20-25 curry leaves
- 2 teaspoon turmeric powder
- Salt to taste
- 2 teaspoon Red chili powde
- 2 tablespoon powdered sugar
Instructions
Fry the base nuts
- Heat oil in a wide kadhai or wok. Add peanuts and roasted chana dal. Sauté for 2 minutes.
Cashews & almonds
- Add cashews and almonds, sauté for another 2-3 minutes until golden.
Raisins
- Toss in raisins and sauté for 1 minute until they puff. Push all nuts and raisins to the side of the pan.
Tempering
- In the remaining oil, add mustard seeds. Once they splutter, add sesame seeds, fennel seeds, green chilies, and curry leaves. Stir for a few seconds until aromatic.
Spices
- Mix in turmeric, salt, and red chili powder. Stir so the masala coats the nuts.
Add cereals
- Now add the cornflakes, Cheerios, rice crisps, and rice squares. Gently toss until everything is coated evenly without breaking the cereals.
Sweet balance
- Switch off the heat and sprinkle powdered sugar. Give one last gentle mix.
Cool & Store
- Spread the mixture on a large tray to cool completely. Once cool, transfer to a big airtight container.
Video
Nutrition
Cereal Chivda (Chevdo) is a delightful, crunchy, vegetarian snack that blends breakfast cereals, nuts, spices, and dried fruits into a flavorful mix. Whether you opt for a lighter baked version or a quick stovetop version, the key is tempering spices, mixing gently, and ensuring everything cools before storing. Serve it during tea time, festivals, or take it along as a homemade snack on the go. With the tips and solutions above, you’ll be able to tweak it to your taste and avoid common pitfalls. Give it a try, and let your kitchen smell like warm spices and crisp delights
Ingredients
- 4 cups cornflakes
- 4 cups Cheerios
- 5 cups rice Krispies
- 4 cups rice squares Chex-style
- 1 cup peanuts
- ½ cup roasted chana dal daliya
- ½ cup cashews
- ½ cup almonds
- ¼ cup raisins
- 4 tablespoon oil
- 1 tablespoon mustard seeds
- 1 tablespoon sesame seeds
- 1 tablespoon fennel seeds
- 8-10 green chilies chopped
- 20-25 curry leaves
- 2 teaspoon turmeric powder
- Salt to taste
- 2 teaspoon Red chili powde
- 2 tablespoon powdered sugar
Instructions
Fry the base nuts
- Heat oil in a wide kadhai or wok. Add peanuts and roasted chana dal. Sauté for 2 minutes.
Cashews & almonds
- Add cashews and almonds, sauté for another 2–3 minutes until golden.
Raisins
- Toss in raisins and sauté for 1 minute until they puff. Push all nuts and raisins to the side of the pan.
Tempering
- In the remaining oil, add mustard seeds. Once they splutter, add sesame seeds, fennel seeds, green chilies, and curry leaves. Stir for a few seconds until aromatic.
Spices
- Mix in turmeric, salt, and red chili powder. Stir so the masala coats the nuts.
Add cereals
- Now add the cornflakes, Cheerios, rice crisps, and rice squares. Gently toss until everything is coated evenly without breaking the cereals.
Sweet balance
- Switch off the heat and sprinkle powdered sugar. Give one last gentle mix.
Cool & Store
- Spread the mixture on a large tray to cool completely. Once cool, transfer to a big airtight container.
