Ingredients:

• Besan ( Bengal gram flour ) – 500 gms.
• Groundnuts – 250 gms.
• Roasted gram (chutney dal ) -100 gms.
• Thick rice flakes (Powa ) – 100 gms.
• Chopped cashewnuts – 1 tbsp.
• Raisins -1 tbsp.
• Dry coconut pieces – 1 tbsp.
• Curry leaves – 10 -15 Springs.
• Rice powder – 2-3 tsp.
• Oil – for frying.

For sprinkling masala:

• Salt powder – 2 tsp
• Red chilli powder -4 tsp.
• Sugar powder -2 tsp.
• Asafoetida powder – 1 tsp.
• Roasted cumin seeds and coriander seeds powder – 1 tsp ( coarsely powdered ).

Method :

For sev :

• Take 250 gms of besan, sieve and keep in a broad bowl.
• Make the dent in center of the flour.
• Heat 1 tbsp of oil in a ladle and pour over the flour.
• Gather flour to the center, sprinkle water and prepare a smooth dough.
• Divide the flour into parts and make balls use oil and kneed well.

Murukku maker

• Heat oil in deep frying pan.
• Apply oil to muruku maker (inner layer ) with sev disc and fill with prepared ball.
• Press directly to hot oil in the pan in round motion, till oil holds.
• When it is cooked turn over gently and fry till crisp on both side.
• Prepare all sev in the same manner. Put in colander and allow the oil drain well.
• Crush in to small pieces.

Boondhi :

• Take remaining 250 gms of besan.
• Sieve gram flour and rice flour together and mix with just enough water to form pouring consistency batter ( little thinner than bajji dough consistency ).
• Heat oil in deep frying pan.

Boondhi Ladle

• Wash and wipe the boondhi ladle.
• Keeping the ladle over hot oil in your left hand,pour 1/2 cup of batter on top of the ladle using your right hand.
• Tap the ladle with a spoon gently.
• Small droplet fall in the oil and gets fried.
• While frying,gently turn over the boondhis using perforated ladle and fry till crisp in medium flame.
• Drain excess oil using colander.
• Sprinkle masala over boondhis, evenly, when it is still warm.
• Repeat the same process till all the boondhis are fried.
• In the same oil fry cashewnut,raisin, ground nut, dal , dry coconut pieces and curry leaves . Each one separately. Mix all and sprinkle masala over this evenly.
• And again in the same oil fry handfuls of rice flakes each time.(after frying rice flakes you can’t use oil again)
• After deep frying all the rice flakes spread over absorbent paper for excess oil to be absorbed.
• Sprinkle masala over this rice flakes evenly.
• Mix every thing in a bowl or paper.Sprinkle salt and chilli powder if need.
• Store in a clean air-tight container after it has attained room temperature.