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Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup quick cooking oats
  • 1/2 cup rice flakes
  • 1/2 cup red rice flakes
  • 1/4 cup bajra flakes
  • 1/4 cup ragi flakes
  • 1/4 cup barley flakes
  • 1/4 cup peanuts
  • 1/4 cup daliya/roasted chana dal
  • 1/4 cup black or golden raisins
  • 1/4 cup grated roasted coconut
  • 1/4 cup + 2 tablespoons oil don't skimp
  • 2 springs curry leaves
  • 3 green chilis sliced (optional)
  • a pinch of limbu na pool/citric acid
  • 2 teaspoon red chili powder
  • 1 teaspoon sugar
  • salt to taste

Method
 

  1. Place a large heavy bottom kadai or pan on medium flame.
  2. Add the oil, once heated up add the oats. Fry till they have changed a bit of color.
  3. Add the rice flakes and all the other flakes and roast till they release a pleasant aroma.
  4. Remove in a large bowl.
  5. To the same Kadai add 2 tablespoons oil.
  6. Add the peanuts and chana dal, fry them for a while.
  7. Add the raisins. Fry for a minute.
  8. Add curry leaves and sliced chilies. Fry for 5 seconds.
  9. Add the chili powder and the roasted oats and flakes. Mix well.
  10. Now add the salt, sugar, citric acid, roasted coconut and give it all a very good mix.
  11. Turn off the flame.
  12. Once the Chevdo has cooled completely store in desired jars.

Notes

I have made use of all the flakes I had, so don't get boggled by the list here make use of whatever you have to go along with the oats. You may add cashews, almonds anything to suit you and increase the quantity of oil. I would not recommend decreasing because very dry flakes bruise the mouth while eating.