First let’s make plain sev for the mixture.
Add besan flour, rice flour, 1 tbsp of hot oil, salt, and asafoetida.
Add water and make a soft dough.
Use omapodi achu for making plain sev.
Place a portion of dough and cover it.
Squeeze into the hot oil.
Fry on both sides
Take out once oil sound subsides.
Drain in a kitchen towel. Repeat this for the rest of the dough.
Let’s make Kara boondi now.
Check out my full recipe on How to make Kara boondi.
In a bowl add 1 cup besan |gram flour, rice flour, red chili powder, salt, baking soda and 1 tbsp hot oil.
Add water and mix well without lumps.
It should be a smooth batter in the consistency of dosa batter.
Make boondis using a perforated ladle.
Fry till the oil sound subsides.
Take out from oil once it is crisp.
Repeat this for the rest of the batter.
It yielded 3 cups of boondi.
Add ¼ cup of peanuts and fry it.
Take out and drain in a kitchen towel.
Add ¼ cup of roasted gram and fry till golden brown.
Take out from oil and drain in a kitchen towel.
Now fry ¼ cup of cashew nuts.
Take out once it is golden brown.
Fry 2 tbsp aval | poha. Use thick poha.
Take out from oil once it is crisp.
It gets cooks very fast, so be quick in taking it out from oil.
Switch off and add few curry leaves.
Take out once crisp.
In a wide bowl add the plain sev
Break it into pieces.
Now add the kara boondi, fried nuts, aval and curry leaves one by one.
Add 2 tsp red chili powder, little salt and ½ tsp pepper powder.
Mix well with a clean dry spoon.
South Indian mixture is ready.