Spread the thin rice flakes on a paper and sun dry it for at least 3 hours till the flakes are crisp. If it's not a sunny day, then you can spread the flakes over a warm griddle for some time.

Heat a wide wok with cooking oil and mustard seeds, as the seeds crackle mix in curryleaves, copra pieces, crushed garlic and peanuts. Saute till the peanuts are roasted well. Next include roasted gram. Saute for 10 seconds.

Next it is time to include all the spices like turmeric powder, red chilly powder and salt. Combine everything well and put off the flame.

With flame turned off, add rice flakes and sugar. Stir and combine the flakes with seasoning till the spices get coated over them.

Let the flakes rest in the warm wok itself for some time which helps the beaten rice to be very crisp and crunch. Then store it in airtight container and relish with tea.

Sun drying the rice flakes always result in very brittle and crisp mixture. So do not skip it.

I would suggest adding roasted gram to the seasoning only after the peanuts get fried.

Do not over-cook the seasoning after adding roasted gram because roasted gram turns brown immediately and taste bitter.

You can skip adding garlic and can include some cashews too for extra yumminess.

I would suggest adding sugar at the end along with rice flakes because sugar forms lump in the seasoning.

Combining rice flakes with seasoning should be done off the stove to avoid wilting.