Mixture

Ingredients:

Method:

Make Kara boondhi, please see the karaboondhi recipe listed before in this blog.
 

Mix  1 cup of besan with half cup of rice flour,  required salt, chilli pdr  and 1/4 tsp of asafoetida to make a smooth and semi thick batter.  Take seva nazhi (idiappam maker) and fill the dough in that. Heat oil in a kadai and  press the seva nazhi with dough  in circular motion directly to that hot oil.  When it is golden brown take out from oil. Repeat  the process with the remaining dough. Break it into small pieces.







I made a thicker version of omappodi also,  using the same batter. 
Fry poha/aval in hot oil and remove it,  keep aside.
Break cashew nuts and fry in the same hot oil and keep aside.

Take 1 tsp of hot oil and fry curry leaves, switch off the stove and add chilli pdr and asafoetida and mix well.  Add kara boondhi, omappodi (thin and thick version), fried aval, roasted gram dal, fried cashews and roasted peanuts to that and mix it together,  store it in air tight container.