1. Poha (translucently thin) - 2 cups (500 grams)
2. Peanuts - 1/2 cup
3. Cashewnuts - 1/4 cup
4. chutney dal ( Dalia)- 1/2 cup
5. Raisins - 1/4th cup
6. Dry coconut/copra - 1/4 cup
7. Red dried chillies - 3 no.
8. Sesame seeds - 1 tbsp.
9. Mustard seeds - 1 tsp.
10. Curry leaves - 2 spring
11. Turmeric powder - 1/4 tsp.
12. Asafoetida - a pinch
13. Sugar - 3 tbsp.
14. Oil - 1/4th cup
1. Take 2 tbsp. of oil in a pan and roast the poha on a low flame till it becomes crispy. It can also be dry roasted too if you don't prefer oil but would suggest an easy method to pop it in the microwave and leave it for a minute and the poha becomes crispy. Once done take it on to a plate or a bowl.
2. In the same pan, again add 2 tbsp. of oil and roast all the ingredients one by one, under low flame and add it to the bowl of poha. First roast the peanuts until it splits and done with slight change of colour. Next roast the cashew nuts too same way.
3. In a fraction of a second, roast other ingredients too, as the other ingredients will not take much time. Roast the roasted gram until it just stated to change its colour, followed by raisins until it plumps up, dry red chillies (make it into small pieces), copra (slice the copra very finely), and finally curry leaves.
4. Add 1 tsp. of oil if found the necessity in the pan and add mustard seeds. Once this starts to splutter, switch off the flame. Now add sesame seeds and turmeric powder, and all the ingredients along with the flattened rice poha and toss it adding sugar and salt finally.
5. Once chilled store it in a air-tight container for a week or so. The chivda mixture is ready to relish as a perfect evening snack or enjoyed when packed for your long tours too.