Heat a heavy-bottom pan or kadai and roast the rolled oats over medium-low until it turns crisp for about 5 to 6 minutes. Turn off the heat and set aside the roasted oats.
Heat the same pan and add the oil. When the oil is hot, add the mustard seeds, cumin seeds. Let the mustard seeds sizzle and add the asafoetida, curry leaves and slit green chili. Saute until the green chilies are slightly blistered.
Reduce the heat to medium-low, add the pumpkin seeds and sunflower seeds, and roast for a couple of minutes.
Next, add the roasted gram/pottukadalai and raisins. Roast again for a minute.
Add the roasted oats and all the spices - turmeric powder, citric acid, sugar, and salt. Mix well, reduce the heat to low (on a number scale - 2), and roast for 3 to 4 minutes. Remove the slit green chilies and set them aside. That's it, chivda is ready. Let it cool completely before storing it in an air-tight container.
Video
Notes
Slow roasting at medium-low heat is the key here. It helps the chivda to say crispy for a longer time.
This time roasted the seeds separately before adding the roasted gram and raisins. But I have tried roasting them all together.
Adjust the salt, green chili, and sugar to taste. The pumpkin seeds that I used had a little salt, so I used only ¼ tsp.
If possible, try to use unsalted seeds. Roasted seeds are fine but opt for unsalted ones.
Citric acid is optional.
I kept it nut-free but feel free to add peanuts and roast them before adding the oats. You can also include poha and dry coconut.
For a spicy version, sprinkle some red chili powder.