Come tea-time we all feel like eating something with our favourite beverage, chivda sounds definitely mouth-watering. This is a very famous snack from North Karnataka and Maharashtra. It is also a preferred snack during fasting or when guests pop-over, all in all it is a versatile snack.


  • 1½ Cup medium avalakki/poha
  • 2½ Tbsp oil
  • 1½ Tsp mustard
  • ½ Tsp jeera
  • ¼ Tsp hing
  • 2 broken red chillies
  • ½ Tbsp urad dal
  • ½ Tbsp sesame
  • 1 Tbsp desiccated coconut
  • ¼ Cup groundnuts/peanuts/shenga/mungphali
  • ¼ Cup roasted gram/daria/puthani/huri gadale
  • 10-12 curry leaves
  • 1 Tsp turmeric
  • ¾ Tsp red chilli powder
  • 1 Tbsp granulated/demerera sugar
  • ¾ Tsp salt


  1. In a thick bottomed pan, heat oil, add mustard and jeera. Let them splutter
  2. Add dry red chillies and hing. Fry till red chillies turn crisp
  3. Add urad dal and fry them till they start to turn light golden
  4. Add groundnuts and roasted gram. Fry till they are crisp and lightly change colour
  5. Add sesame seeds and fry
  6. Add desiccated coconut and fry for a few seconds
  7. Add turmeric and red chilli powder. Mix well
  8. Add curry leaves and fry till they crisp up
  9. Add sugar and salt and turn off heat. Leave it to cool
  10. Add poha/avalakki once tadka cools down. Mix well
  11. Heat on low flame till poha becomes crisp. Keep mixing the poha in between
  12. Enjoy with your favourite cup of tea/coffee or serve with yogurt/curd (super combo!) or madike usli/matki usal (again a super combo!)