Chivda

Chivda is a South Indian snack that goes perfectly for a late afternoon tea/coffee or in my case just about anytime of the day..... just grab handful and munch on. Chivda is prepared with thin poha (thin flattened rice) with spice and peanuts; put them in an air-tight container and enjoy them for months together (depending on the ingredients used).

Ingredients:

Thin poha 3 cups
Pea nuts 1 tbl spn
Split dalia (hurigadale/putani) 1 tbl spn
thin slices of copra (dry coconut slices)
Chili powder 3/4 tea spn
Oil 2 tbl spn
Turmeric a pinch
Sugar 1 tea spn
Curry leaves 1 strand
one spoon channa and urad dal (optional)
Mustard seeds 1/2 tea spn
Salt to taste

Method : Heat oil in a big pan and add mustard seeds, channa dal, urdal dal, pea nuts, dalia, and slice copra and fry for sometime. When the dals turn golden add curry leaves. Fry on a very low flame. Add chili powder and turmeric. Add the poha and mix well. Now add sugar and salt (do not add sugar and salt before). Mix well(if needed, add extra oil). Keep on a very low flame for sometime, till the poha becomes crispy. Cool to room temperature and store in an airtight container. Chivda is ready.

Helpful hints: I add long dried red chillies when I fry peanuts. People who like it spicy can break these chillies and enjoy the extra spice. Adding little extra oil can made this recipe more crispy and more tasty ( obviously!) You can add garlic to this recipe. Make sure you fry them well in oil. Urad and channa dals are optional.