Avalakki mixture ( chooda ) poha chooda

Ingredients

Avalakki thin variety ( paper avalakki) ( poha //beaten rice  or flattened rice flakes)—5 cups
Ground nuts  ( kadale kayi bija) or peanuts —3/4 cup
Fried gram ( hurigadale //roasted gram)—1/4 cup
Grated dry coconut or sliced dry coconut—1/2 cup
Oil—4 to 5 tablespoon
Red chillies—4
Curry leaves (karibevu//kadipatta)—1/4 cup
Cashews (godambi)—2 tablespoon
Mustard seeds (sasive)—1 teaspoon
Red chilli powder—1 tablespoon
Turmeric powder (arisina//haldi)—1 teaspoon
Sugar—1 teaspoon
Salt —1 teaspoon or to taste.
Asafoetida (hing // ingu)—1/2 teaspoon

Method 

Take a deep  thick bottomed kadai  or pan dry roast avalakki ( poha ) until crisp on medium flame .

Turn off the heat and keep avalakki aside.

Now heat  oil in the same kadai on medium heat,once hot enough add mustard seeds and asafoetida.

After mustard seeds splutters add in  broken red chillies and curry leaves,sauté for a a while.

 Next add ground nuts and fry till they are crisp ,

When ground nuts are done add hurigadale (fried gram)cashews and keep stirring.

Add grated dry coconut and fry till they turn light brown.

 Once done add in chilli powder,turmeric powder,salt ,sugar and mix well.

Finally add in roasted avalakki ( poha).  

 Now avalakki will become warm and crunchy switch off the flame.

Mix everything well under very low flame.

Now mixture  is ready cool completely.

 You can store in an airtight container.