In India, most of the houses have tea time snacks. These snacks are meant to be light but relishing. Though some elders restrict themselves to 2 or 3 meals a day, children who constantly burn their calories throughout the day need time to time fillings. There are varieties of healthy Indian snacks which can be prepared and stored in house for some time.
My mother used to prepare this Spicy Poha, Besan Laddu, Shankarpoli, Kodubale, Chakkali and store it in a container to give us after coming from school. Sometimes if we were too hungry she used to feed us dosa, Idly which is more filling. My father never used to bring food from outside. Very rarely he used to bring Dharwad Pedha. That was very famous at those days and till today. Now every corner shop sell chats or snacks whose aroma is catchy. More over the health spoiler is television advertisements. Children get attracted to such faulty foods, and parental love over shadow the health quotient. People’s mind set of lack of time tend to buy outside food.
Spicy Chivda made by my mom could always be found in our kitchen for the evening snacks. As kids, me and my sisters loved it a lot. She learnt this recipe after her marriage from my grandfather who was a splendid cook. We were crazy of his delicious cooking. I feel sad that could not learn cooking from him. By the time I started cooking, he had lost his memory. Few recipes my mother learnt from him, from her I learnt and are displayed here. Spicy Chivda is made from the thin form of beaten rice (Avalakki). It’s thinness has given the name Paper Avalakki. Follow the below given steps and within few minutes Spicy Chivda is ready.
Spicy Chivda Ingredients:
- Thin Poha or Paper Aval or Avalakki – 1/2 Kg
- Groundnuts – 1/4 Cup
- Chopped Dry Coconut – 1/4 Cup
- Roasted Bengal Gram / Putani – 2 Tbsp
- Broken Red Chiiles – 4 or 5 pieces
- Mustard Seeds – 1/2 tsp
- Urad Dal – 1/4 tsp
- Curry Leaves – 10 to15 or more
- Turmeric Powder – 1/2 tsp
- Chilli Powder – 1 tsp
- Powdered Sugar – 1 tsp
- Powdered Roasted Bengal Gram – 3 tsp
- Oil – 2 Tbsp
Preparation Time: 15 minutes
How to Make Spicy Chivada:
- Spread the Thin Poha on cleaned cloth, cover it with another cloth and keep it under sun for 5-6 hours making it crispy. Covering is very important to make it free from dust and avoid it flying away. OR if no time to dry under sun, one can roast this thin Poha in low flame for 5-6 minutes or until crisp. But the Poha turns to shrinks a little than normal.
- Meanwhile, gather all the other ingredients. In a big kadai, heat oil. Add Mustard Seeds to it; once it splutters add Urad dal. Then add Curry Leaves and fry for a minute. Now add broken Red Chillies and fry.
- Next, add Groundnuts and fry till it turns to golden colour. Then add Roasted Bengal Gram or Putani, Turmeric Powder, Chilli Powder and Salt. Mix everything well.
- Fry all these ingredients for 2 minutes and remove the kadai from flame.
- Now add the Thin Poha to the above mixture and mix well.
- Finally add the Powdered Sugar and Powdered Roasted Bengal Gram to this Poha mixture.
- Allow the Chivada mixture to cool and then store it in an airtight container. This can be stored for more than a month.
- Keeping Poha under sun is very important to make it crispy. If you want to prepare Spicy Chivda next day, then store this Poha in an airtight container before use.
- People prepare this Poha in rainy and winter season also, but they make Poha crispy by dry frying in a kadai for few minutes over low flame. I have never tried this method. I am afraid some Poha may not become crispy.
- Do not add Powdered Sugar and Powdered Roasted Bengal Gram while frying the ingredients, it will form lumps and become hard. Add only at the end.
- You can add Menthe Pudi or Methi Powder (Methi powder made from methi seeds and other fried dals, spices) to this Poha at the end. It gives more taste and aroma to this Spicy Chivda.