Preheat oven to 220°C.

Sift flattened rice to remove excess powders.

Spread flattened rice on a baking sheet.

Drizzle with a little oil and salt.

Stir to combine oil and salt into the rice.

Bake for 5-7 minutes until lightly browned, monitoring closely.

Repeat with remaining rice and combine in a large bowl.

Dry roast sesame seeds until they crackle and add to the rice.

Add roasted peanuts and almonds to the rice.

Heat a little oil in a pan, roast raisins until they bloat up, and add to the rice.

Roast green chillies until lightly crisp and browned, then add to the rice.

Heat oil in a pan, turn off heat, add turmeric, red chilli, and asafoetida powder. Stir well.

Pour the spice mixture over the rice.

Add powdered sugar and curry leaf powder to the rice.

Gently fold all ingredients together, being careful not to break the rice too much.

Check salt levels and adjust spices to taste.

Serve the Baked Chevdo as a tea time snack.