Khatta Meetha Avalakki/Poha Chivda/Teḷu avalakki

Khatta Meetha avalakki is known as khara avalakki or Teḷu avalakki(ತೆಳು ಅವಲಕ್ಕಿ) in my house. The name khatta meetha avalakki was coined by my daughter who loves it as a after school snack.
The connection with this avalakki is very special for me. My aunt used to make this as one of the treats every time she used to visit us during my childhood. This is her signature recipe. Now when I visit India she makes a big batch for me to carry it back with me. That’s how my kids got to try this avalakki. It is not something they would try when we are in India as they have other exciting food to try. This slowly has become a favorite for my daughter.
Once during the winter season I was craving for this avalakki. Called my aunt to get the recipe and requested her to give it with exact measurements, as she normally will eyeball ingredients while cooking (a cooking practice back in the days :), the ingredients were not measured with cups/spoons). The exact measurements helped me get the taste I remember.
This avalakki tastes great as is for an evening snack. This is can also be
– topped with grated fresh coconut, finely chopped onion and a drizzle of lemon juice.
– topped with yogurt.

Ingredients

paper avalakki/poha 8 cups (aka thin avalakki)
oil 1/3 cup
mustard seeds 1 tsp
jeera/cumin seeds 1 tsp
peanut 1/2 cup
cashew 1/2 cup
kaddle poppu/roasted gram dal 1/2 cup
sugar 5 tsp
salt 1 1/2 tsp – 2 tsp or as per taste
red chili powder 2 tsp
kaddle poppu / roasted gram powder 1/4 cup
lemon juice 4 tsp
dried coconut/copra 1/2 cup, thinly sliced (optional)

Method

In a microwave safe bowl put the paper avalakki, microwave it for 90 seconds in 30 seconds intervals, to make the avalakki/poha flakes crisp.
Heat oil in a big pan, add mustard seeds and let splutter.
Add jeera, kaddle poppu, peanut and cashew.
Fry on medium flame till peanuts and cashew are golden brown.
Mix in the lemon juice, red chili powder, sugar, and salt.
Cook on low flame for 2-3 mins, make sure the flame is low if not the red chili powder will burn.
Turn off the heat, mix in the crisp avalakki/poha till the masala is coasted well on all the flakes (note: can add lil more oil if it looks dry while mixing).
Finally add the kaddle poppu powder, dried coconut slices and mix well.
Let it cool completely.
Store it in air tight container.

Serving suggestion – can add any of the below toppings for the Khatta Meetha Avalakki
– drizzle lemon juice
– mix in few pieces of finely chopped onion, lemon juice and freshly grated coconut