SOUTH INDIAN MIXTURE

Ingredients

For thin sevai:

• Besan Flour / Gram Flour  - 2 & 1/2cups
• Water - As required
• Salt - to taste
• Rice flour - 1 cup
• Oil - For frying

In a mixing bowl add the besan flour , rice flour ,  salt and mix . Add little water and knead it to a soft dough .

Heat  some oil in a kadai  . Use the ompodi maker , the ones with tiny holes in it . Add some kneaded flour to it and start pressing it in circular motion  in hot oil .

Fry for few minutes and cook till the bubbles subside . Flip to the other side and fry till it gets cooks completely and the bubbles subside .

Place it on a plain paper or a paper towel  to absorb excess oil.

Allow to cool down .Break it to small pieces like vermicelli .

For kara boondi :

1cups of besan /kadalai mavu flour

1 tbl spoon raw rice flour

Salt

Water

Oil to fry

METHOD:

Combine both the flour in a bowl. Add salt, asafoetida.

Add water to this to make this into a dosa batter consistency. 

While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of besan. 

Heat oil in a kadai for deep frying. when the oil becomes hot,To check whether the  consistency is right for the batter, take a spoon mix the batter well and just hold it on the top of the hot oil. 

If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again. 

If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again. 

Now the batter is ready for boondis.

You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil. 

Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and  let the boondis falls into the oil. 

Fry till the oil sound subsides. Then only we can get crispy boondis ,take out from oil and drain it in a kitchen towel.

Repeat this for rest of the batter. 

U can add orange and green colour to the batter to get coloured boondis.

When it is done transfer everything to a wide bowl .

To be fried : 

1 cup poha ( aval or rice flakes)optional 
1 cup groundnuts
1/2 cup roasted gram ( pottu kadalai or chutney dhal)
1/2 cup curry leaves

• deep fry the curry leaves , ,peanut , pottu kadalai Fry everything separately.

To mix:

2 tbsp. hing (asafetida or perumgayam)
2tbsp. salt ( salt to taste)
1 tbsp. chilli powder

• Mix everything together

• Add hing , salt and red chilli powder to ur taste .

• Transfer it to a air tight container.