Mixture

Ingredients

For omapodi(Table  1)

Gram flour    -1 cup
Rice flour      -2 1/2 tbsp
Chili powder -1/4 tsp
omam            – 1 tsp
Hing              -pinch
salt                -to taste
oil                  for deep fry

 

For boondi(Table-2)

Gram flour        -1 cup
Rice flour          – 2/3 cup
Chili powder      – 1/4 tsp
Hing                   -pinch
salt                     -to taste
oil                      – for deep fry

Other ingredients (table 3)

Peanunt
Split (Roasted) chana dal
Cahewnuts
Curry leaves
Chili powder-1/4
Sugar-1/4

Method

Omapodi:

• In a bowl take hot water(say 3 tbsp)and soak omam/ajwain for about 10 minutes.filter the ajwain seeds/omam  and keep the water aside.
• Take a bowl and mix together the table 1  ingredients along with the omam water and  water  to make a consistency like below picture.

• Heat oil in a pan .take idiyapam squeezer and put a small portion of dough  inside it

•  press it like drawing a circle directly  into the hot oil .
• After a few minute  turn it to the other side.
• Drain the oil  keep it aside.
• Once it cools crush with hands into pieces.

for Kara Boondi:

• Mix all the ingredients given in table  with water to make a consistentcy like a dosa batter.

• Heat oil for frying

• Take a spoon ful of batter and slowly pour over the  multi eyed spoon (salladai karandi) rotating multi eyed spoon simultaneously .

• The batter will drizzle like a boondi inside the oil

• Fry it for few minutes until golden.
• Remove and keep it aside.

For table 3:

• Heat oil and fry each ingredients of table 3 seperately until it turns crispy.

Mixture:

• Mix omapodi,kara boondi and crispy table 3 ingredients together and put it in a air tight box.

• Have a great snack that can be stored for more than a month.