Avalakki Chivda | Poha Chivda | How to make chivda?

Crisp spicy tea-time snack, avalakki/poha chivda
08/26/2016 9:30:34 PM vindhyadesai

Want to have something at home to munch on without worrying about calories, then chivda is your snack. Yes, it is not completely guilt-free but it is better than deep fried or sweet snacks on a daily basis. Come tea-time we all feel like eating something with our favourite beverage, chivda sounds definitely mouth-watering. This is a very famous snack from North Karnataka and Maharashtra. Nowadays, it is famous all over. Different things can be added to chivda like mixture, sev, ghatte, broken onion pakoda, roasted dry nuts etc. But the base for making avalakki/poha chivda is the same. Use medium poha/rice flakes for making chivda it gives a nice crispiness and crunch. Enjoy with your favourite cup of tea/coffee or serve with yogurt/curd (super combo!) or madike usli/matki usal (again a super combo!). It is also a preferred snack during fasting or when guests pop-over, all in all it is a versatile snack.

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Avalakki Chivda | Poha Chivda | Aval Chooda
 
Prep time
Cook time
Total time
 
Crisp spicy tea-time snack, avalakki/poha chivda
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 200 Gm~
Ingredients
  • 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
Method
  1. In a thick bottomed pan, heat oil, add mustard and jeera. Let them splutter
  2. Add dry red chillies and hing. Fry till red chillies turn crisp
  3. Add urad dal and fry them till they start to turn light golden
  4. Add groundnuts and roasted gram. Fry till they are crisp and lightly change colour
  5. Add sesame seeds and fry
  6. Add desiccated coconut and fry for a few seconds
  7. Add turmeric and red chilli powder. Mix well
  8. Add curry leaves and fry till they crisp up
  9. Add sugar and salt and turn off heat. Leave it to cool
  10. Add poha/avalakki once tadka cools down. Mix well
  11. Heat on low flame till poha becomes crisp. Keep mixing the poha in between
  12. Enjoy with your favourite cup of tea/coffee or serve with yogurt/curd (super combo!) or madike usli/matki usal (again a super combo!)
Notes
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

 Stepwise:

In a thick bottomed pan, heat oil, add mustard and jeera. Let them splutter
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Add dry red chillies and hing. Fry till red chillies turn crisp
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Add urad dal and fry them till they start to turn light golden
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Add groundnuts and roasted gram. Fry till they are crisp and lightly change colour
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Add sesame seeds and fry
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Add desiccated coconut and fry for a few seconds
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Add turmeric and red chilli powder. Mix well
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Add curry leaves and fry till they crisp up
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Add sugar and salt and turn off heat. Leave it to cool
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Add poha/avalakki once tadka cools down. Mix well
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Heat on low flame till poha becomes crisp. Keep mixing the poha in between
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Enjoy with your favourite cup of tea/coffee or serve with yogurt/curd (super combo!) or madike usli/matki usal (again a super combo!)
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