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.
- 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!)
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
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!)
