Avalakki Chiwda (Beaten/Flatten rice snack)

Avalakki mean beaten or flattened rice in Kannada. This crunchy munchy healthy avalakki chiwda or chivda is a mixture of beaten rice, peanuts, coconut and spices. They stay fresh up to a week when stored in an air-tight container. But I can assure you they won’t last that long. Make a big batch and store it for weekday snacking. Who says healthy snack can’t be tasty!

Traditionally, the avalakki or beaten rice was spread on a wide tray and kept under sun so that it crisps up. I spread it on a baking dish and crisp it in an oven. This way, it is much faster and done evenly. I then prepare a spice mix for the chiwda and mix everything together. Once it cools down, I store it in an air tight container. 

They stay fresh for 7-10 days. But trust me, they will not last that long 😉 

avalakki chiwda



Nylon avalakki – 500 grams (very thin beaten rice)
Oil – 5 tbsp
Raw Peanuts – ½ cup
Asafoetida – a generous pinch
Mustard seeds – 1 tsp
Turmeric powder – 1 tsp
Red chilli powder – ½ tsp
Green chilli – 5-6 or as per taste
Curry leaves – 15-20
White seasame seeds (til) – 1 tbsp
Fennel seeds (saunf) – 1 tbsp
Roasted Bengal Gram – ½ cup
Dry coconut – ¼ cup, thinly sliced
Salt to taste
Sugar – 1 tbsp
Raisins – a handful


  1. Spread the avalakki on a wide baking dish. Roast in a preheated oven at 150 deg C for 30 minutes, until crunchy
  2. Take a large fry pan or skillet and heat the oil
  3. Fry the peanuts until they are crunchy and set aside
  4. In the same oil, add mustard and let it splutter. Add asafoetida, green chilli, curry leaves, red chilli powder, turmeric powder, fennel seeds, seasame seeds, salt, sugar and saute for 1-2 minutes
  5. Add the coconut slices and roasted bengal gram and fry for a few more minutes
  6. Add the raisins and saute until the raisins puff up. Mix the fried peanuts along with it and turn off the flame
  7. Combine the spice mix and avalakki together and mix well
  8. Cool it completely and store in an air tight container


  • Make sure the chiwda is completely cooled before storing, else it can get soggy
  • You may dry roast the avalakki in a pan or kadhai in small batches until they crunch up. But I prefer to put it in an oven to get uniform results


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