MIXTURE

Ingredients you’ll have to Prepare for the Mixture:

5cups of Omapodi
3 cups of Boondi
1 cup of ribbon pakodah
1 cup fried channa dal
½ a cup of raw Peanuts
¼ cup cashew nuts
3 cups Beaten Rice/ Aval
2 tsp coarsely powdered red chilly ( more if you like)
salt powder to taste
2 sprigs curry leaves

PS: the quantity of Omapodi, Boondhi , Beaten rice can be increased or decreased according to your needs

OMMAPODI
Ingredients:
2 cups gram flour
½ a cup Rice flour
1 tsp finely powdered ommam
¼ tsp asafetida
Salt (1 tsp or +/-according to your tastes)
Oil for deep frying

Method:
Mix salt, powdered ommam and asafetida in half a cup of water.

Sift gram flour and Rice flours in a bowl and add the prepared water to it little by little. Knead well (may add a little more water if necessary) to make soft smooth dough. The dough should be like a chapatti dough consistency neither too hard nor too soggy.



Heat enough oil for deep frying (maybe more than 3 cups) and reduce it to medium high.

Fill up a murukku press with the dough and use the plate with small minute holes (for omapodi ) to press out the omapodi in the oil. Fry until slightly colored and turn it over.
Remove and drain when it is crispy and uniformly colored.
Crush them when it comes to room temperature and store it in an airtight container.

RIBBON PAKODA:
Ribbon pakoda is made the same way as ommapodi.
Use the ribbon pokoda disc in the murukku press.


FRIED CHANNA DAL:
Soak the channa dal for about 2 hours.
Drain the water and deep fry in oil, drain and keep aside


BOONDHI:
Ingredients:
2 cups Gram flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp oil
Ghee/Oil for deep frying (approximately 4 cups)

Method:

Mix the salt and baking soda along with the gram flour and add oil and knead until you get a crumbly mixture.

Add water gradually, so that you get a smooth batter (like the Dosa batter consistency, it should be neither too thick nor too watery but should have a smooth flowing consistency).

Heat ghee or oil in a wok, on medium flame; pour the mixed batter through a boondi maker by spreading the batter with a spoon or a spatula so that small drops of boondi fall in the ghee.

Fry until they become crispy. Drain on a paper towel and do the same for the rest of the batter.

Keep aside for the mixture.


BEATEN RICE (AVAL):
Fry the beaten/flattened rice flakes until crispy (always on medium flame) and keep aside.

Deep fry the peanuts , cashew nuts and the curry leaves and keep aside.


Sift together the chilly powder, salt and (given under the ingredients of mixture) in a separate bowl.

Gather all the fried Omapodi & Ribbon pakoda (crush them into small pieces), Boondi, the beaten rice , fried channa dal, the curry leaves , cashew nuts and the peanuts together in a large bowl or vessel.
Sprinkle the chilly/salt/ powder on it and stir it all together and let it come to room temperature before storing it in air tight containers