Chivda Mixture

INGREDIENTS 

2 cup aval/flattened rice/chuda
½ cup peanuts
¼ cup roasted chana
½ cup cashews
2 tbsp raisins (you can skip if you dont want to sweet taste in mixture)
Oil for deep frying

1 tsp mustard seeds
1 tsp cumin seeds
1 tsp white sesame seeds
1 tsp red chili powder
1 tsp turmeric powder
A pinch of asafoetida
1 tsp sugar (you can skip if you dont want to sweet taste in mixture)
1 tsp oil for tempering
Salt as required

METHOD

1. Heat oil for deep frying in a kadai.
2. Once it is hot, take a fine sieve with a handle.
3. Place half cup flattened rice in it and immerse the sieve having rice flakes in hot oil.
4. Fry till the flattened rice become crisp. Make sure not to brown them.
5. Take the fried  crisp rice lakes on a plate lined with paper towel.
6. Repeat the above steps for remaining flattened rice.
7. Add the chana dal in the sieve and fry them for some seconds till they become crisp.
8. Do not brown them.
9. Drain them on different plate.
10. Fry the peanuts till they become crisp. Here also make sure not to brown them.
11. Deep fry cashew nuts for some seconds (max 30 seconds).
12. Deep fry raisins till they swell and become like balloon.
13. Deep fry coconut slices.
14. Deep fry curry leaves till they become crisp and dark green in color.
15. Keep all of them separately in a plate lined with paper towels.
16. heat 2 tbsp oil for tampering in a pan. 
17. Add the mustard seeds. 
18. Once the mustard seeds pop, add the cumin and sesame seeds. 
19. Once sesame seeds change color, switch off the flame. 
20. Add the turmeric powder, red chili powder, asafoetida. Mix well.
21. Add sugar and salt.
22. Mix again and switch on the flame.
23. Add all the deep fried ingredients - flattened rice, cashews, peanuts, raisins,  dried coconut slices and chana dal. Mix well.
24. Crush the crisp curry leaves and sprinkle them on the mixture. Mix well.
25. Roast for 2 minutes on a low flame. Keep on stiring in between.
26. Add more salt or sugar or red chili powder if required.

Let the chivda mixture cool and store in an air-tight box and container.
serve the poha chivda as a tea time snack any time of the day.