Chivda - Rice flake - Aval - Snack

Chivda is a savory snack made all over India. It is made with generally rice flakes (called aval, poha, avalakki, chivra, beaten rice in Indian languages).

Thin variety of 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.

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How to make Chivda with thin aval:

Ingredients:

• paper poha – 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) – ½ tsp
• curry leaves – 8-10
• Dalia (puthane/roasted gram,chana) – 2 tbsp
• Dried coconut(copra) – ½ cup, cut in thin strips.
• Mustard seeds -  1 tsp
• Cumin seeds - 1 tsp
• Turmeric powder – ¼ tsp
• Asafetida – ¼ tsp

Making-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 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. 

Tips : You can also 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. Using green chilies will give better color to chivda. With red chili powder, you will get a darker color.  

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