Mixture

Ingredients:

Besan flour 3 cups
Rice flour – 3 cups
Butter – 3 teaspoon
Salt – 3 teaspoon (or as per taste)
Aval (Poha) – Half cup
Chutney dhal – Half cup
Ground nut – Half cup
Cashew Nuts – Half cup (fried in little ghee)
Red chillies – 4
Curry leaves – four strings
Oil for frying

Method:

Heat Oil in a big kadai. First mix one cup besan and one cup rice flour with little salt and make a batter like dosa batter. Using Boondi ladle, pour this batter little by little through the holed boondi lader. Fry the boondies till crisp. Strain it and keep aside. Finish all the batter and make boondi.

Then mix the remaining flour with butter and salt. Make a stiff dough by adding water little by little. Using different Murukku plates like omapodi, ribbon pakoda, star plate, make murukkus and fry till crisp. Finish all the dough like this. Finally fry the poha (put a handful at a time) in the hot oil and remove it. Now put the curry leaves with the stem and remove it.

In a separate kadai, dry fry the chillies with one teaspoon salt. (Do not add any oil). Cool it and powder it nicely.

Now you have to mix everything. Take a big vessel and put the boondies, crush the Murukkus and add. Add fried poha, cashew nut, chutney dhal and ground nut. Add powdered chilli and salt along with fried curry leaves. Mix thoroughly,. Store it in an air tight container

Masala Thattai

Ingredients:
2 cuprs boiled rice (or 2 cups boiled rice rava)
1/2 cup bengalgram flour (besan)
1/2 cup roasted blackgram flour
1 tsp. each sesame seeds (til) or Cumin seems (jeera)
3 tbsp hot oil for mixing
Oil for frying

Grind to paste:
3-4 cloves garlic
6-8 green chillies
2 sprigs curry leaves
2 tbsp grated coconut
Salt to taste

Add to dough:
1 tbsp chopped coriander
1/2 tsp roughly powdered pepper
1/2 tsp chilly powder (opt)

Method:
1. If you are using boiled rice, soak for atleast 2-3 hrs before grinding. Strain all the water and then grind to paste.
If you using rice rava, soak for an hour or so. Then squeeze all the water, set aside. Grind the rava to a thick paste, sprinkling, if necessary some of the water set aside.

2. Put ground paste into a mixing bowl. Add all the ingredients (rice, bengalgram flour, roaster blackgram flour, sesame seeds or cumin seeds) except oil, along with the ground masala paste, pepper, chilly powder and chopped coriander. Heat 3 tbsp oil and pour over the ingredients and mix all of it to a soft smooth dough, cover, set aside.

3. Take lemon-sized balls of the dough amd with greased fingers spread the ball into a thickish puri (thattai). Poke holes in the thattai. Place them on a clean muslin cloth. Make 6-8 thattais at a time.

4. Heat oil, fry thattais to a golden brown and crisp on medium heat, turning over, frying both sides.

Kara Boondhi

Ingredients:
Gram flour - 2 cups
Rice flour - 4 tbsp
Chilly powder - 1 tbsp
Asafoetida powder - 2 tbsp
Butter - 100 gm
Curry leaves - A few
Cashew nuts - 15 - 20 nos
Salt - As reqd
Oil for frying


Method:

Mix together gram flour, rice flour, a pinch of salt and a little water.
Pass them through the special boondhi strainer and deep fry in oil till it turns golden brown.
Heat 1 tbsp of oil in a pan.
Add curry leaves and cashew nuts and fry for a minute.
Add these along with salt, asafoetida powder and chilly powder to the boondhis and mix well.