INGREDIENTS;
CORN FLAKES - 2 cups
PEANUTS - 1 cup
ROASTED GRAM DAL OR DALIA - 1 cup
BEATEN RICE OR POHA - 1 cup
CURRY LEAVES 20 leaves
SALT AS PER TASTE
RED CHILLI POWDER - 1 tsp
TURMERIC POWDER - 1 tsp
POWDERED SUGAR - 2 tsp
OIL FOR DEEP FRYING
BIG STEEL STRAINER
METHOD;
Take oil in a kadai and when it is hot immerse the steel strainer in it and put the
corn flakes in small batches and deep fry them.
Follow the above procedure with the groundnuts,roasted dal and the beaten rice.
Switch off the stove and then put the curry leaves and deep fry them.
Put all the above deep fired items in a large mixing bowl and add the salt,
red chilli powder,turmeric powder and the powdered sugar and mix very well.
Check the seasoning.
Allow it to cool for some time and when cooled transfer the contents to a airtight container.
You can store the chivda for 15 days.
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