Avalakki Chivda | Poha Chivda | Aval Chooda
Author: Vindhya Desai
Recipe type: Snack
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 200 Gm~
- 1½ Cup medium avalakki/poha
- 2½ Tbsp oil
- 1½ Tsp mustard
- ½ Tsp jeera
- ¼ Tsp hing
- 2 broken red chillies
- ½ Tbsp urad dal
- ½ Tbsp sesame
- 1 Tbsp desiccated coconut
- ¼ Cup groundnuts/peanuts/shenga/mungphali
- ¼ Cup roasted gram/daria/puthani/huri gadale
- 10-12 curry leaves
- 1 Tsp turmeric
- ¾ Tsp red chilli powder
- 1 Tbsp granulated/demerera sugar
- ¾ Tsp salt
- In a thick bottomed pan, heat oil, add mustard and jeera. Let them splutter
- Add dry red chillies and hing. Fry till red chillies turn crisp
- Add urad dal and fry them till they start to turn light golden
- Add groundnuts and roasted gram. Fry till they are crisp and lightly change colour
- Add sesame seeds and fry
- Add desiccated coconut and fry for a few seconds
- Add turmeric and red chilli powder. Mix well
- Add curry leaves and fry till they crisp up
- Add sugar and salt and turn off heat. Leave it to cool
- Add poha/avalakki once tadka cools down. Mix well
- Heat on low flame till poha becomes crisp. Keep mixing the poha in between
- Enjoy with your favourite cup of tea/coffee or serve with yogurt/curd (super combo!) or madike usli/matki usal (again a super combo!)
Dry poha in the sun if you want for extra crispiness
Add finely chopped green chillies if you want while making tadka
Fry all ingredients at low temperature/heat when making tadka, it gives a nice colour
Adjust red chilli powder, salt and sugar as per taste. Adding sugar gives a nice crunch to the chivda and also balances the spiciness
Use medium poha for making chivda (nylon poha, thin variety can become very dry
Make sure to roast avalakki on low flame after mixing into tadka, this is what makes them crisp in the end
Store in an airtight container. It can be stored for 2-3 weeks
Recipe by Food Of Interest at https://foodofinterest.com/avalakki-chivda/
3.5.3208