Chivda

This recipe was shared with me by one of my aunt in Bangalore.  There is a slight variation in the ingredients - she adds menthyada hittu(it is a powder made of fenugreek seeds and a few other dals(lentils)).  Since I din't have it, I couldn't add.  If you have it, add it and the taste will be ultimate.

Preparation Time - 7 mins
Cook Time - 15 mins

Measurements & Ingredients:

• Thin poha - 2 cups 
• Menthyada hittu - 2 tsps
• Red chili - 1
• Curry leaves - a few
• Dry coconut flakes - 1/2 cup
• Peanuts - 1/3 cup
• Poppy seeds(gasagase) - 1/2 tsp
• Fenugreek seeds(methi seeds) - 1/4 tsp
• Sesame seeds(til or yellu), white - 3/4 tsp
• Coriander seeds(dhaniya) - 3/4 tsp
• Cumin seeds(jeera) - 1/2 tsp
• Oil - 3 tbsp
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/4 tsp

Method:

Dry roast the thin poha.  Keep it aside.  Dry roast the following together or separate - poppy seeds, sesame seeds, dhaniya, jeera, fenugreek seeds and make a fine powder out of this.  Keep it aside.

 In a wide pan, heat oil.  To this add red chili, curry leaves, turmeric powder, peanuts, coconut flakes, the above mentioned powder(poppy seeds, dhaniya,jeera etc), red chili powder, then the roasted poha, salt, sugar, menthyada hittu and gently mix. 

Switch off the stove and it is ready to eat!  Store it in an air tight container after it cools.

Serving suggestions:

This can either be eaten just the way it is or - add chopped cucumber, onions, tomatoes, some grated fresh coconut and lime juice to the chivda and enjoy it.  This tastes so yum!!