In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka, Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack.
Only a Kannadiga can relate to the love of poha chiwda. It is relished along with tea as a snack, one can heartily eat it as a breakfast, usually mixed with coconut and vegetables. It makes a quick snack to serve in the evening too.
Different varieties of beaten rice are avilablein the market. From the very thin to the hard thick , here, the thin variety is used. Clean and keep it aside.
This Poha chivda , is commonly called as hurida avalakke in kannada. It is not deep fried .
- poha or beaten rice (thin variety) 1/2 kg
- ground nuts 1 cup
- roasted gram 1 cup
- curry leaves handful
- cumin 2tsp
- cumin powder 1tsp
- chilli powder 1 1/2tsp
- sugar a pinch
- oil 1 cup
- asafoetida 1/4 tsp
- turmeric powder 1/4 tsp
- Grind cumin and keep it aside.
- If possible, keep the poha in the sun for sometime.
- Take oil in a kadai, heat it and add the cumin .Along with it add the groundnuts. Let them cook for sometime.
- Now add the roasted gram and stir. Add asafoetida and turmeric powder. Then add the cumin powder and stir. Add curry leaves,salt ,sugar and chilli powder. Stir altogether.
- Now ,add the poha and mix well. On a low flame, heat it for sometime. Keep stirring lest it may not get burnt. The heating gives crispiness to the snack.
- When cool, store in air tight containers.
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