Chudva | Flattened rice flakes mix
By Leena Hegde, Puttanamane
Chudva is a crunchy, crispy, sweet and salty mixture made with delightful combination of flattened rice flakes (Avalakki / poha), spices, dry fruit and nuts, and hints of salt and sugar. There are many ways to make Chudva either by roasting rice flakes or by frying. In this recipe thin flattened rice is roasted to make melt in mouth Chudva.
This wonderfully delicious Chudva is usually prepared in large quantity during social occasions as an evening tea time snack for the guests. Chudva is also a favorite snack during Aalemane (sugarcane harvest) and is enjoyed with sugarcane juice.
Prep time
10 mins
Cook time
20 mins
Cool off time
0
Total time
30 mins
Course
Snacks
Diet
Vegan, Vegetarian
Difficulty level
Moderate
Servings
500 g
Ingredients
-
350 g thin flattened rice (Avalakki or poha)
- 100 g groundnuts or peanuts
- 25 g cashews
- 25 g dry grapes or golden raisins
- 15 to 20 curry leaves
- 8 to 10 tiny green chillies or 2 long green chillies
- 1/2 teaspoon turmeric powder
- 1 generous pinch asafoetida (Ingu or hing)
- 1 teaspoon powdered sugar (optional)
- 3/4 teaspoon salt or as required
- Oil as required
Cookware / Utensils
-
Pan
- Bowl(s)
- Spoon
Instructions
Instructions
Preparation
- Rinse the nuts and raisins if they are not rinsed and dried earlier.
- Rinse green chillies, curry leaves and chop them.
- Keep 1 teaspoon powdered sugar and 3/4 teaspoon salt handy.
Roast flattened rice
- Heat a thick, wide pan on a low flame. Add thin flattened rice flakes to the hot pan.
- Roast the rice flakes evenly while folding gently on low flame. You can gently shake the pan or fold with a spoon. The rice flakes are delicate and make sure not to break them while folding and mixing.
- In about 6 to 8 minutes rice flakes will become crisp and change their texture.
- Transfer the roasted rice flakes from hot pan to a bowl and keep aside.
Fry or roast nuts and raisins
- Heat 1 to 2 teaspoon of oil in a pan. Add 25g cashews and fry them till they become crisp. Stir continuously while frying.
- Remove them and place in a plate or bowl.
- Now add 25 g raisins and fry them for a few seconds while stirring often. If you prefer, you can fry until they swell and become plump.
- Remove the raisins and place them with the cashews.
- Then add 100 g groundnuts or peanuts and fry them till they become crisp. Stir often while frying.
- Remove and place the groundnuts with cashews and raisins.
Make Chudva
- Heat 1 tablespoon of oil in a pan on low flame. Add chopped green chillies and curry leaves. Stir and sauté till they become crisp.
- Add a generous pinch of asafetida (ingu or hing).
- Then add 1/2 teaspoon turmeric powder and 3/4 teaspoon salt or salt as required. Mix well.
- Add 1 teaspoon powdered sugar and mix well. Adding powdered sugar is optional.
- Stir and sauté for some seconds till everything gets mixed well.
- Then add fried nuts and raisins.
- Add the roasted rice flakes.
- Gently fold the mixture so that everything gets mixed.
- Continue to sauté for 5 minutes while folding and mixing gently.
- Turn off the heat and let the Chudva be in the hot pan for about 10 minutes.
- Then you can either transfer to another bowl or leave the Chudva in the same pan to cool down.
- Serve or store in an airtight container and use as required.
Step by step guide
How to make Chudva
Preparation
1. Rinse the nuts and raisins if they are not rinsed and dried earlier.
2. Rinse green chillies, curry leaves and chop them.
3. I have used tiny green chillies, and I have crushed them. These green chillies are called Sanna Menasu.
4. Keep 1 teaspoon powdered sugar and 3/4 teaspoon salt handy.
Roast flattened rice
5. Heat a thick, wide pan on a low flame. Add thin flattened rice flakes to the hot pan.
6. Roast the rice flakes evenly while folding gently on low flame. You can gently shake the pan or fold with a spoon. The rice flakes are delicate and make sure not to break them while folding and mixing.
7. In about 6 to 8 minutes rice flakes will become crisp and change their texture.
8. Transfer the roasted rice flakes from hot pan to a bowl and keep aside.
Fry or roast nuts and raisins
9. Heat 1 to 2 teaspoon of oil in a pan. Add 25g cashews and fry them till they become crisp. Stir continuously while frying.
You can add whole cashews or halve them or make medium sized pieces.
10. Remove them and place in a plate or bowl.
11. Now add 25 g raisins and fry them for a few seconds while stirring often. If you prefer, you can fry until they swell and become plump.
12. Remove the raisins and place them with the cashews.
13. Then add 100 g groundnuts or peanuts and fry them till they become crisp. Stir often while frying.
14. Remove and place the groundnuts with cashews and raisins.
Make Chudva
15. Heat 1 tablespoon of oil in a pan on low flame. Add chopped green chillies and curry leaves. Stir and sauté till they become crisp.
16. Add a generous pinch of asafoetida (ingu or hing).
17. Then add 1/2 teaspoon turmeric powder and 3/4 teaspoon salt or salt as required. Mix well.
18. Add 1 teaspoon powdered sugar and mix well. Adding powdered sugar is optional.
19. Stir and sauté for some seconds till everything gets mixed well.
20. Then add fried nuts and raisins.
21. Add the roasted rice flakes.
22. Gently fold the mixture so that everything gets mixed.
23. Continue to sauté for 5 minutes while folding and mixing gently.
24. Turn off the heat and let the Chudva be in the hot pan for about 10 minutes.
Then you can either transfer to another bowl or leave the Chudva in the same pan to cool down.
25. Serve or store in an airtight container and use as required.
Notes
-
Add less or more of spices, nuts, salt and sugar as per your taste.
- Instead of green chilli, you can add 1/2 to 1 teaspoon red chilli powder.
- You can dry fry or air-fry the nuts and raisins to avoid oil. You can also deep fry them or fry with little oil as I did in this recipe.
- Once the Chudva cools down, then immediately store in an airtight dry container so that the Chudva does not soften.