Thin Poha Chivda - Rice flake - Aval Recipes

Festival Foods - Indian Snack recipe - Diwali recipes

This thin poha Chivda is a savory snack made all over India but more so in Maharashtra, Karnataka and Gujarat. It is made with generally rice flakes (called aval, poha, avalakki, chivra, beaten rice in Indian languages).

Chivda is made at all times of the year, anytime you feel like it. But it is a must item among diwali recipes. Chivda and Diwali are inseparable. One can not celebrate diwali without making chivra (and Besan ladoo too).

Thin variety of poha or rice flakes is used for this recipe. This thin rice flake is usually referred to as paper aval or thin poha.

It is good as a teatime snack or at any time. This snack keeps for 3-4 weeks so you can also carry it with you if you are traveling.

There is a deep fried variety of this for which thick poha is used. You will find both the recipes here.

How to make Chivda with thin aval - poha :

Ingredients for chivra:

• paper poha(aval) - 250 gms
• ground nuts(peanuts) - 2 tbsp
• red chili powder - 1 teaspoon or according to taste
• salt - 2 tsp
• oil - 2 or 3 tbsp
• sugar (optional) - 1/2 tsp
• curry leaves - 8-10
• Dalia (puthane/roasted gram,chana) - 2 tbsp
• Dried coconut(copra) - 1/2 cup, cut in thin strips.
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Asafetida - 1/4 tsp

Making thin poha chivda:

1. Heat oil in a large wok. When oil is hot, reduce heat and add the peanuts and fry till just done.
2. Remove from oil and put on a plate.
3. In the same oil, add the copra pieces and fry on low heat till golden brown. Do not let it turn black. Remove from oil and put along with peanuts.
4. Add the mustard and cumin seeds. When they stop spluttering, add asafetida powder and turmeric powder, curry leaves.
5. Add the beaten rice. Mix well. Keep the heat low. Keep stirring till the poha gets crisp.
6. Add chili powder, salt, sugar, peanuts, copra pieces and mix well.
7. Taste it and add salt or chili powder if necessary. When the aval is crisp, remove from stove and cool completely.

Fill in container with airtight lid. This will keep for almost a month.

Tips :

1. Keeping the thin aval in the hot sun for a few hours will reduce the time you need to crisp the poha on the stove.
2. You may use green chilies instead of red chili powder if you wish. Add the chopped green chilies in the oil after mustard and cumin seeds have spluttered.
3. Using green chilies will gives a lighter color to chivda. With red chili powder, you will get a redish color though that looks nice too.
4. Chivda may be served by itself or you may sprinkle some chopped onions and fresh coriander on it just before serving. Looks and tastes great.

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