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 South Indian, can relate to the love of poha chiwda, or hurida avalakki as it commonly called. You will find it stored always in the kitchen shelves. 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 available in the market. From the very thin to the hard thick. here, the thin variety is used. Clean and keep it aside. You can even sun dry it for sometime.
This variety of Poha chivda is commonly called as hurida avalakki in kannada. It is not deep fried .
INGREDIENTS :
- 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
- salt
- sugar a pinch
- oil 1 cup
- asafoetida 1/4 tsp
- turmeric powder 1/4 tsp
METHOD :
- 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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