Ingredients:
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
Preparation:
- Peel and chop the beetroot into pieces and then grind to a fine paste adding enough water, extract its juice and keep it aside.
- 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.
- 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.
- 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.
- Heat oil in a pan on medium flame.
- 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.
- 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.
- Crush/ break the sev gently into small pieces with your hand and keep it aside.
- 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.
- Fry it in batches at medium flame till crispy. Remove them from the oil and drain them on a paper towel.
- Then add curry leaves to the hot oil and fry till crispy and keep it aside. Then fry crushed garlic and keep it aside.
- Add the peanuts and roasted gram and fry and drain them on a paper towel.
- 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.
- Allow it to cool completely and store it in an airtight container…Enjoy with tea or coffee…
