ಖಟ್ಟಾ ಮೀಠಾ ಅವಲಕ್ಕಿ ಚಿವ್ಡಾ | Khatta Meetha Avalakki Chivda | Poha Chivda Recipe скачать в хорошем качестве

ಖಟ್ಟಾ ಮೀಠಾ ಅವಲಕ್ಕಿ ಚಿವ್ಡಾ | Khatta Meetha Avalakki Chivda | Poha Chivda Recipe

Try this spicy and sweet Avalakki/Poha Chivda is loved by all. Narrated in Kannada with English subtitles. ಸುಲಭವಾಗಿ ಮನೆಯಲ್ಲೇ ಮಾಡಿ ಅವಲಕ್ಕಿ ಮಿಕ್ಸ್ಚರ್ | Homemade Poha Chivda Mixture Link:    • ಸುಲಭವಾಗಿ ಮನೆಯಲ್ಲೇ ಮಾಡಿ ಅವಲಕ್ಕಿ ಮಿಕ್ಸ್ಚರ್ |...   ಗರಿಗರಿ ಕಾರ್ನ್ ಫ್ಲೇಕ್ಸ್ ಮಿಕ್ಸರ್ | Crispy Cornflakes mixture Link:    • ಗರಿಗರಿ ಕಾರ್ನ್ ಫ್ಲೇಕ್ಸ್ ಮಿಕ್ಸರ್ | Crispy Co...   ಗರಿಗರಿ ಅವಲಕ್ಕಿ ಚಿವ್ಡಾ ಮಾಡಿ ನೋಡಿ | Fresh & Crispy Avalakki Chivda Link:    • ಗರಿಗರಿ ಅವಲಕ್ಕಿ ಚಿವ್ಡಾ ಮಾಡಿ ನೋಡಿ | Fresh & ...   ಗರಿ ಗರಿ ಅವಲಕ್ಕಿ ಚಿವ್ಡಾ | Avalakki Chivda Recipe in Kannada | Poha Chivda Link:    • ಗರಿ ಗರಿ ಅವಲಕ್ಕಿ ಚಿವ್ಡಾ | Avalakki Chivda R...   ಉತ್ತರ ಕರ್ನಾಟಕ ಸ್ಪೆಷಲ್ ಮಂಡಕ್ಕಿ ಒಗ್ಗರಣೆ | Easy and Simple Mandakki Chivda Link:    • ಉತ್ತರ ಕರ್ನಾಟಕ ಸ್ಪೆಷಲ್ ಮಂಡಕ್ಕಿ ಒಗ್ಗರಣೆ | Ea...   ಆರೋಗ್ಯಕರ ಓಟ್ಸ್ ಚಿವ್ದಾ | Healthy Oats Chivda Link:    • ಆರೋಗ್ಯಕರ ಓಟ್ಸ್ ಚಿವ್ದಾ | Healthy Oats Chivd...   Ingredients: Thin Poha/Papaer Avalakki - 5 Cups Oil - 4 Tbsp Groundnuts - 1/2 to 3/4 Cup Slit Almonds - 1/2 Cup Slit Cashew Nuts - 1/2 Cup Roasted Bengal Gram - 1/2 Cup Sliced Dry Coconut - 1/4 Cup Curry Leaves - 20-25 Finely chopped Green Chillies - 2 Raisins - 1/4 Cup Turmeric Powder - 1/2 tsp Kashmiri Red Chilli Powder - 1 tsp Red Chilli Powder - 1/2 tsp Chat Masala Powder - 1/2 tsp Black Salt - 1/2 tsp Dry Mango Powder (Amchur) - 1 tsp Salt - 1 tsp Powdered Sugar - 2 Tbsp Method: 1. Add 5 Cups of Thin Poha/Avalakki or Nylon Avalakki/Poha to a Kadai. Mix well using two ladles to ensure even roasting. This prevents breakage. The Poha will roast evenly. The Poha/Avalakki will shrink slightly as it roasts. It will turn crisp. This is the perfect texture for Chivda. Transfer the roasted Poha/Avalakki to a plate or bowl to cool completely. 2. Add 4 Tbsp of Oil to the same Kadai. Once the Oil is hot, add 1/2 to 3/4 Cup of Groundnuts. Roast on low to medium flame for 2-3 minutes. Do not fully roast the Groundnuts at this stage. Roast them about 60%. Since we will add more ingredients and continue roasting, the Groundnuts will cook perfectly by the end. 3. Once 60% roasted, add 1/2 Cup of slit Almonds. Mix and roast for a minute. Almonds should not turn too brown. 4. Add 1/2 Cup of slit Cashew nuts. Mix and roast for 1 minute. Cashews will turn golden soon. Once roasted, add 1/2 Cup of Roasted Bengal Gram. Roast for a minute. 5. Once roasted, add 1/4 Cup of sliced Dry Coconut. Mix and roast lightly. As these ingredients roast, the Almonds and Cashews will also be perfectly roasted. 6. After roasting for 2 minutes, add 20-25 Curry Leaves and roast for a minute. Curry Leaves will roast quickly. They enhance the flavour of the Chivda. So, do not skip them. 7. Add 2 finely chopped spicy Green Chillies. Roast for a minute. As we roast, the Groundnuts will also get cooked completely. 8. Groundnuts take longer to roast. That’s why we roast them first. If we add curry leaves and green chillies too early, they may turn dark. So adding them at this stage ensures perfect roasting. Green Chillies will get nicely roasted. 9. Now, add 1/4 Cup of Raisins. Roast the Raisins for a minute. They will puff up due to the heat. Raisins enhance the sweetness of this Chivda. They balance the flavours beautifully. 10. At this stage, switch off the flame and add 1/2 tsp Turmeric Powder. Add 1 tsp Kashmiri Red Chilli Powder or 1/2 tsp regular Red Chilli Powder, 1/2 tsp Chat Masala Powder, 1/2 tsp Black Salt, Add 1 tsp Dry Mango Powder (Amchur) and mix everything well. Once well combined, add 1 tsp Salt and mix. 11. Do not add too much Salt. Black Salt and Chat Masala already contain some salt. You can adjust the salt later after mixing with Poha/Avalakki. 12. Now, add the roasted Poha/Avalakki and switch on the flame. Keep the flame low and mix using two ladles for even coating. All the spices will blend well with the Poha/Avalakki. 13. Finally, add 2 Tbsp Powdered Sugar and mix well. Keep the flame low and continue mixing to make Poha crispy. Adding Powdered Sugar will not make it too sweet. The tanginess from Chat Masala, Amchur Powder, and Black Salt balances the sweetness. This Poha Chivda has a perfect sweet and tangy (Khatta Meetha) taste. Store in an airtight container—it stays fresh for up to 15 days.