Dry roast the thin poha (flattened rice) in batches in a sufficiently big heavy-bottomed pot or kadai. Do not brown the poha. Set it aside to cool on a plate. Now roast all the ingredients one at a time, first the peanuts, then dalia dal, cashew nuts. Add about a teaspoon of oil, and roast the raisins until they puff up, remove and set aside. Finally, roast the dried coconut slices. Remove all the dried fruits and nuts in a plate. Set aside.

In the meanwhile prepare the tempering, Add 1 tablespoon oil in the same kadai, once it's hot enough, splutter mustard seeds, add in fennel seeds next followed by chopped green chillies and curry leaves. Fry on hot heat until the curry leaves and green chillies crisp up, make sure they don't change color.

Switch off the heat, and add in the dry spices - salt, sugar, turmeric. Mix well.

Return the pot to heat, and add in the dry roasted poha and roasted nuts, dalia dal, dried coconut slices and raisins. Mix well stirring continuously for 2-3 minutes on medium-low heat. Switch off the heat. The chivda will be slightly chewy when it's warm, it will crisp up upon cooling completely. Leave it in the pan itself for extra crispiness, or transfer to a wide plate and let it cool. Store in an airtight container once it is completely cool.