Ingredients

Thin avalakki ( poha//beaten rice flakes)—1/2 kg

Hurigadale (roasted gram//pathani)—3/4 cup

Kadale kayi bija ( peanuts//Shenga)—3/4 cup

White sesame seeds (til//yellu)—2 tablespoon

Curry leaves (karibevu//kadipatta )—1/2 To 3/4 cup

Green chillies (hasiru menasina kayi//hari mirch)—4 to 5

Cashews (godambi)—1/4 cup

Grated dry coconut (copra)—1/4 cup or coconut pieces

Oil—1/2 cup

Sasive (mustard seeds// rai)—2 teaspoon

Jeera (jeerige//cumin seeds)—2 teaspoon

Asafoetida (hing//ingu)—2 teaspoon

Turmeric powder (arisina//haldi)—1 teaspoon

Powdered sugar—2 teaspoon

Lemon salt(nimbe uppu)—2 granules( optional)—to get tangy taste

Method

Heat oil in a thick bottomed pan or kadai,once hot enough add mustard seeds and jeera and sauté on medium flame till they crackles.

Add chopped green chillies and fry till they turn white in colour.

Add in curry leaves and fry till they turn crisp.

Then add kadale kayi bija and fry till they are crisp and turn to light brown colour.

Add hurigadale and fry for few minutes.

Then add in cashews and fry till they turn light brown in colour.

Add in sesame seeds and fry for a minute and add in grated coconut also and fry for few more minutes.

Now add in hing,turmeric powder,salt and lemon salt and fry for a minute and mix well.

Finally add in poha (avalakki) and mix well gently on medium heat till avalakki becomes crisp just for about 3 to 4 minutes.

( do not apply too much force while mixing else avalakki might break and becomes powder)

Switch off the stove.

Let the mixture remain in the kadai for 3 to 4 minutes,then remove .

Let it cool completely.

Store in an airtight container.