Spicy mixture

Ingredients(Serves 3-4):

Omapodi:

       Kadala maavu / Besan Flour - 1 cup
       Rice Flour - ½ cup
       Ajwain seeds - 2 tbsp
       Butter - 1 tbsp
       Hot oil - 1 tbsp
       Salt - as required
       Oil - as required for frying

Pakkoda:

        Kadala maavu / Besan Flour - 1 cup
        Rice Flour - 1 cup
        Black Pepper Powder - 2 tbsp
        Kashmiri Red Chilli powder - 1 tbsp
        Butter - 1 tbsp
        Hot oil - 1 tbsp
        Salt - as required
        Oil - as required for frying

Boondi:

        Kadala maavu / Besan Flour - 1 cup
        Rice Flour - ½ cup
        Baking Soda - 1 tsp
        Black Pepper Powder - 1 tbsp        Kashmiri Red Chilli powder - 1 tsp
        Salt - as required
        Oil - as required for frying

Murukku:

        Rice Flour - 1 cup
        Kadala maavu / Besan Flour - 3 tbsp
        Cumin Seeds - 1 tbsp
        Kashmiri Red Chilli powder - 1 tsp
        Butter - 1 tbsp
        Salt - as required
        Oil - as required for frying


Other items for mixture:

        Whole Peanuts - 1 cup
        Gram dal - 1/4 cup
        Cashew Nuts - 15 - 20
        White thick poha - ½ cup
        Curry Leaves - 2 - 3 sprigs
        Kashmiri Red Chilli powder - 1 tsp
        Asafoetida - a generous pinch
        Salt - as required
        Oil - as required for frying

Preparation:

Omapodi:

Dry roast the ajwain seeds until the colour slightly changes. Take care not to burn it. Grind it to a fine powder. Then add 1/4 cup water and grind again. Filter this using a tea strainer and keep aside.

Mix the besan, rice flour and salt. Add the softened butter and hot oil and rub it well into the mixture. Add the strained ajwain water and mix well to form a sticky dough.

Heat oil in a wok. Fill the dough into the idyappam press and squeeze it into the hot oil. Make a circle and make sure not to overlap. Once the sizzling stops, turn it carefully and cook for few more seconds.

Drain it into a paper towel and crush it once cool.

Pakkoda:

Mix the besan, rice flour , pepper, chilli powder and salt. Add the softened butter and hot oil and rub it well into the mixture. Mix well to form a stiff dough.

Heat oil in a wok. Fill the dough into the idyappam press with the pakkoda mold and squeeze it into the hot oil. Make a circle and make sure not to overlap. Once the sizzling stops, turn it carefully and cook for few more seconds.

Drain it into a paper towel and break into pieces once cool.

Boondi:

Mix the besan, rice flour , pepper, chilli powder, baking soda and salt. Add water little by little to form a batter similar to the dosa batter consistency.

Heat oil in a wok. Pour the batter into the hot oil through a round slotted spoon, as shown in the picture. If the batter is too thick, boondi will be long in shape. If the batter is too thin, then boondi will be flat. Add rice flour / water accordingly to adjust the consistency if needed.

Stir the boondi in oil for even cooking. Once the sizzzling stops, drain it into a paper towel.

Murukku:

Mix the rice flour, besan, pepper, chilli powder, cumin seeds and salt. Add the butter and rub it well into the mixture. Add water little by little and mix well to form a soft stiff dough.

Heat oil in a wok. Fill the dough into the idyappam press with the murukku mold and squeeze it into the hot oil. It should break into pieces on squeezing, to form bite size murukku. If the dough is too hard, it will form continuous loops. In that case, just break them into pieces.

Once the sizzling stops, turn it carefully and cook for few more seconds.

Drain it into a paper towel and let it cool.


Other items for mixture:

Fry the cashew nuts until golden brown and keep aside.

Fry the peanuts and keep aside. Make sure that the skin does not get burnt.

Fry the gram dal and keep aside.

Fry the poha until crispy and keep aside.

Finally fry the curry leaves and keep aside.

Mix all the fried items and in a large bowl or tray and add the salt, chilly powder and asafoetida.  Toll well and mixture is all ready to snack on..