Mixture is a all time favorite snacks for every one . By its name itself, it is a combination of boondhi, omapodi, fried- groundnuts, cashewnuts , aval (poha or flattened rice flakes) and curry leaves along with red chilly powder, salt and asafoetida.
Ingrediants
Besan – 4 cups
Rice flour – 2 cups
Maida – 1 cup
Cashew nuts – 100 gms
Groundnuts – 150 gms
Fried gram – 100 gms (pori or pottu kadalai)
Aval – 100 gms
Butter – 6 tsp
Fresh curry leaves – 1 hand full ( washed and dried)
Chilly powder – 1 Tbl spoon ( to taste)
Salt- 3/4 Tbl spoon ( to taste)
Asafoetida – 1 Tsp
Oil – for deep frying
THUKADA PREPARATION
Ingrediants
Maida – 1 cup
Butter – 1 tsp
Salt – 1 pinch
Sugar 2 tsp (powdered)
Water – to need the dough
Procedure
-Mix all purpose flour with salt , sugar, butter and water and make it into a dough softer in consistency than roti dough.
-Roll it in to a chapathi ( little thick), cut it into small diamond pieces and deep fry it immediately. If the dough stays for long thukada will become hard. Sweet thukadas are ready. Set aside and allow it to cool.
BOONDHI PREPARATION
Ingredients
Besan ( Gram flour) – 2 cup
Rice flour – 1 cup
Salt – 1/4 tsp
Baking powder – 1 pinch (optional)
Butter – 2 tsp
Procedure
-Mix besan , rice flour, a pinch of baking powder & and 1/4 tsp salt in water and make it into a thick but pouring batter ( of bajji consistency) .
-Pass them into a special boondhi ladle ( shallow rimmed ladle with holes) Rub the batter evenly and quickly through the holes with a spoon.
-It will fall in fine round beads. Now and then move them gently with a perforated spoon. Deep fry till it is golden yellow in color. Remove it form the oil with the help of a perforated spatula. Allow the excess oil to get drained on a kitchen tissue paper. Repeat the process till all the batter is over.
OMAPODI PREPARATION
Ingrediants
Besan – 2 cups
Rice flour – 1 cup
Salt – 1/4 tsp ( to taste)
Butter or ghee – 2 Tsp
Oil – for deep frying
Procedure
-Mix besan , rice flour, salt with water and make it into a thick paste like batter but a soft one.
-Heat the oil in the kadai.Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
-In your muruku press place the oma podi plate and load
the dough and press it directly into the hot oil. Fry it untill it is golden yellow and crispy.
Crispy omapodi is ready.
Now set aside boondhi and omapodi.
– In a dry pan just fry the fried gram for about 5 minutes without applying oil.
-Again deep fry groundnuts, cashew nuts, aval and curry leaves one by one. Allow the oil to drain well in a kitchen tissue before mixing it along with boondhi and omapodi.
-Now mix the chilly powder along with salt and asafoetida. For getting a even mixture you can just turn one round in mixie.
-Now in a big pan first put the bondhi, then crushed omapodi, the fried nuts and aval- curry leaves fry and on the top put the chilly-salt powder mixture and throughly mix every thing form top to bottom so that the chilly- salt powder spreads evenly.
Spicy south Indian mixture is ready to taste.
