Hacchida Avalakki (Chivada/Poha)

Avalakki (Poha) is a speciality of North Karnataka which is also allowed during ekadashi (fasting on 11th day of Lunar calendar) or any upavas. Its the easiest and tastiest snack anyone could prepare. At home, its the favorite snack of DH and DS. DH likes it with tomatoes and cucumber; and DS with plain curd.

The poha should be crisp. Back in India when my mom or grandmother made avalakki, we used to spread the poha on a large piece of cloth in the sun for about 2 hours and it would poha crispy. Staying here in AZ, getting enough sunlight to make poha crispy has never been a problem for me. But you can also make it crispy by spreading poha on cookie sheets and heating them for 10 minutes in the oven at 375 deg. Or I follow the easiest way, that is to put the poha on low heat for nearly 20 minutes while you keep mixing it.

Ingredients:

6 cups of raw thin Poha
1/4 cup raw peanuts
1/4 cup puthani (dalia)
5-6 dried chilies
salt to taste
1/8 cup oil for vaggarane (tadka)
1/8 cup thinly sliced dry coconut (optional)

Method:

1. In a large pan, heat oil and prepare vaggarane.
2. Add red chilies, raw peanuts, dalia and dry coconut pieces. Fry till the raw smell is gone.
3. Add poha, salt and mix well.
4. Let cool before storing. Serve as snack with tea/coffee.

Variations:

1. This variation can be used as breakfast in the morning or in the evening. Make sure you dont add onions if serving it in the morning.

1/4 cup each finely chopped tomatoes, onions and cucumbers
3 tbsps finely chopped cilantro
5 tbsps grated coconut
3 tbsps lime juice
2 finely chopped green chillies (optional)
Sev to garnish (optional)

Mix all the above with 3 cups of Poha. Garnish with thin sev. Serve immediately.

2. Mix 1 cup of poha with 1/4 cup plain curd. Serve immediately.