Some recipes call for thick flattened rice, some for thin. Some recipes omit the rice entirely, and base it on cornflakes (sic.)
There are many different takes on what to added to the flattened rice.
One from the Gujarat area might include ajowan seed, nuts, dried fruits, and fried potato straws, as well as spices such as turmeric, coriander, cumin and asafoetida.
Another version uses mustard seed, curry seed, dried chiles, peanuts, and curry leaves.
To make it, you fry the flattened rice in oil until crisp, then fry the other ingredients, add to the set aside flakes, toss, season, store.
Store in sealed container to keep it crispy.
In Punjabi, called “chidwa.”