ript type="application/ld+json">{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Chivda Recipe","author":{"@type":"Person","name":"Raji"},"datePublished":"2016-05-03 10:12:29","image":"https:\/\/foodandremedy.com\/wp-content\/uploads\/2013\/12\/Chooda-Spicy-Avalakki.jpg","description":"Chooda \/ Spicy poha\/Chivda( Roasted masala avalakki\/Poha) mix is a easy to make, delicious evening coffee or tea time snack.\r\nThis recipe calls for thin poha \/ teLu avalakki. This is also popularly known as Chiwda\/Chivda","prepTime":"PT10M","cookTime":"PT15M","recipeIngredient":["4 cup thin Poha \/Avalakki","\u2153 cup peanuts","\u2153 cup dried coconut slices","2 gram TBSP hurigadale \/ fried gram dal (optional)","4 to 5 dried red chillies","20 to 25 curry leaves","3 tbsp oil","1 tsp mustard seeds","\u00bc tsp turmeric powder"," pinch of asafoetida\/hing","1 tsp salt"],"recipeInstructions":["Keep the thin avalakki in a thick bottom large pan on a very low heat.","On the other stove, keep 3 tbsp oil on a medium heat.","Once the oil is hot enough, add hing, mustard seeds, hurigadale and peanuts. Fry it until it becomes a light golden brown color.","Now add turmeric, red chillies (broken into pieces) and curry leaves. Fry it until the curry leaves become crunchy.","Add salt.","Add this to the avalakki\/poha, and mix well.","Keep this on low heat for another 2 to 3 minutes (avalakki\/poha will become warm and crunchy).","Turn off the heat. Let it sit for another few minutes and Chivda is ready to eat."]}

https://www.youtube.com/watch?v=kYROcupYPe4

Chooda / Spicy poha/Chivda( Roasted masala avalakki/Poha) mix is a easy to make, delicious evening coffee or tea time snack. This recipe calls for thin poha / teLu avalakki. This is also popularly known as Chiwda/Chivda

Ingredients

4 cup thin Poha /Avalakki
⅓ cup peanuts
⅓ cup dried coconut slices
2 gram TBSP hurigadale / fried gram dal optional
4 to 5 dried red chillies
20 to 25 curry leaves
3 tbsp oil
1 tsp mustard seeds
¼ tsp turmeric powder
pinch of asafoetida/hing
1 tsp salt

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Tools

Stainless Steel wok (bandle)

Instructions

Keep the thin avalakki in a thick bottom large pan on a very low heat.
On the other stove, keep 3 tbsp oil on a medium heat.
Once the oil is hot enough, add hing, mustard seeds, hurigadale and peanuts. Fry it until it becomes a light golden brown color.
Now add turmeric, red chillies (broken into pieces) and curry leaves. Fry it until the curry leaves become crunchy.
Add salt.
Add this to the avalakki/poha, and mix well.
Keep this on low heat for another 2 to 3 minutes (avalakki/poha will become warm and crunchy).
Turn off the heat. Let it sit for another few minutes and Chivda is ready to eat.