Avalakki Chivda | Chooda Avalakki | Karnataka Recipes
Avalakki Chivda – Easy snack recipe. When it comes to some crunchy evening snack with coffee or tea, Chivda is the easiest yet yummiest snack on earth. One of the Janmashtami and Deepavali recipe. There are many different ways the chivda can be prepared, one with green chillies and coriander leaves CLICK HERE for this type of chivda, other with red chillies. This is the best travel snack and sometimes meal too. You can add chopped onions, coriander leaves, mix it and eat with Yogurt for breakfast or dinner while you travel. . 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
If you are interested in avalakki/poha recipes check this Avalakki Pongal, huli bellada Avalakki , Mosaravalakki, avalakki kayi bella, avalakki oggarane also popular gojjavalakki, avalakki sandige
Ingredients for Avalakki Chivda:
- 4 cup thin Poha /Avalakki
- 3 tbsp oil
- 1 tsp mustard seeds
- ⅛ tsp asafetida/hing
- Less than ½ cup peanuts
- Around ½ cup dried coconut slices
- 4 to 5 dried red chillies
- 20 to 25 curry leaves
- 1 to 2 tbsp hurigadale or fried gram dal
- ¼ tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- Stainless Steel wok (bandle)
- keep the avalakki in a thick bottom pan on very low heat, mix once in while. once it becomes warm turn off the heat.
- or keep the avalakki under hot sun for 3 to 4 hours or until it is crisp.
- Heat 3 tbsp oil in a pan on medium low heat.
- once the oil is hot add hing, and mustard seeds, after it splutters add peanuts, when peanuts are almost done add hurigadale, then curry leaves
- After the curry leaves becomes crisp add red chillies and dried coconut pieces. fry it until the coconut pieces turns golden color.
- Once the coconuts are done add turmeric powder and turn off the heat.
- Put the seasoning to avalakki, add salt, sugar and mix it well,
- Keep this on low heat for another 2 to 3 minutes (avalakki/poha will become warm and crunchy).
- Again keep this chivda mix on very low heat for 3 to 4 minutes mixing continuously .
- after 3 to 4 minutes, turn off the heat and let it cool completely before you eat.
- If the chivda is not crisp even after it is cooled completely, keep it on the low flame for few more minutes until it becomes warm, then allow it to cool. It will becomes crisp.
- You can crush the red chillies if you like spicy chivda.