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:
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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:
- Heat oil in a large wok. When oil is hot,
reduce heat
and add the peanuts
and fry till just
done.
- Remove from oil and put on a plate.
- 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.
- Add the mustard and cumin seeds. When they stop
spluttering, add asafetida powder and turmeric powder, curry
leaves.
- Add the
beaten rice. Mix well. Keep stirring till the poha gets crisp.
- Add chili
powder, salt, sugar, peanuts, copra pieces and mix well.
- 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 : 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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