3 cups gram flour/ kadalamavu
1 1/2-2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp asafoetida/ kaayapodi
1/2-3/4 cup peanuts with skin
1/4 cup split chana dal/ roasted gram / pottukadala
2-3 sprigs curry leaves
salt to taste
water as required
oil for frying
- To prepare Sev, add 2 cups of gram flour, 1/4 tsp turmeric powder, 1/2 tsp chilli powder, a pinch of asafoetida and salt in a bowl and mix well. Add water little by little to this and knead to form a soft dough.
- Heat oil in a pan on medium high heat. Fill the idiyappam / string hopper maker with the dough and press it into the oil in a circular motion. Don’t overcrowd the pan.
- Fry it on medium flame till it turns golden brown on each side. Take care not to burn the sev.
- Repeat the same process until all the dough is used.
- Crush/ break the sev gently into small pieces with your hand and keep it aside.
- To prepare boondi, add 1 cup gram flour, 1/2 tsp chilli powder, 1/4 tsp turmeric powder, a pinch of asafoetida and salt in a bowl and mix well. Add enough water to make a smooth batter. The batter should be of pouring consistency.
- Heat oil in a pan and gently pour little batter over a perforated ladle/ slotted spatula held on top of the hot oil . The batter will then drop into the oil in the form of small circular droplets.
- Fry it in batches at medium flame till golden colour and crispy. Remove them from the oil and drain them on a paper towel.
- Then to the hot oil, add the peanuts and fry for a minute. Then add curry leaves and chana dal and fry till crispy and drain them on a paper towel.
- In a large mixing bowl, mix together the sev, boondi, fried peanuts, chana dal and curry leaves. Sprinkle 1/2 tsp chilli powder, a pinch of asafoetida and little salt and mix well.
- Allow it to cool completely and store it in an airtight container…