Beetroot Mixture


1 beetroot
2 cups gram flour/ kadalamavu
2 1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp asafoetida/ kaayapodi
1 tbsp oil
1/2 cup peanuts with skin
1/4 cup roasted gram / pottu kadala
5 crushed garlic
2-3 sprigs curry leaves
salt to taste
oil, for frying


  1. Peel and chop the beetroot into pieces and then grind to a fine paste adding enough water, extract its juice and keep it aside.
  2. In a bowl, add gram flour, asafoetida powder, 2 tsp kashmiri chilli powder, turmeric powder and salt and mix well. Keep aside 1/2 cup of this mixture to a bowl for making boondi.
  3. Then add required amount of beetroot juice little by little to the gram flour mixture and knead well to a dough adding 1 tbsp of oil. Keep it aside.
  4. For boondi batter, add beetroot juice to the boondi mixture which is kept aside and mix well to make a smooth batter. The batter should be of pouring consistency.
  5. Heat oil in a pan on medium flame.
  6. To prepare the sev, fill the idiyappam / string hopper maker with the dough and press it into the oil in a circular motion. Don’t overcrowd the pan.
  7. Fry it on low-medium flame till it turns crisp on each side. Take care not to burn the sev. Repeat the same process until all the dough is used.
  8. Crush/ break the sev gently into small pieces with your hand and keep it aside.
  9. Now to prepare boondi, gently pour little prepared 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. 
  10. Fry it in batches at medium flame till crispy. Remove them from the oil and drain them on a paper towel.
  11. Then add curry leaves to the hot oil and fry till crispy and keep it aside. Then fry crushed garlic and keep it aside.
  12. Add the peanuts and roasted gram and fry and drain them on a paper towel.
  13. In a large mixing bowl, mix together the sev, boondi, fried peanuts, roasted gram, crushed garlic and curry leaves. Sprinkle 1/2 tsp chilli powder, a pinch of asafoetida and little salt and mix well.
  14. Allow it to cool completely and store it in an airtight container…Enjoy with tea or coffee…

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