Madras Mixture

Ingredients:

Pottu kadalai (roasted gram) – 100 gms

Raw peanuts – 200 grams

Thick Aval (Poha) – 100 grams

Curry leaves – a generous handful

Cashewnuts – 50 grams

Hing – ½ teaspoon

Chilli powder – 1 teaspoon

Salt – 1 teaspoon

Oil – for deep frying

For Sev:

Besan (Kadala maavu) – 300 gms

Chilli powder – a pinch

Salt – ½ flat teaspoon

Turmeric powder – ¼ teaspoon

For Bhoondi:

Besan (Kadala maavu) – 300 gms

Chilli powder – a pinch

Salt – ½ teaspoon

Turmeric powder – ¼ teaspoon

Baking soda – a pinch

Method:

1. To make sev : mix all ingredients mentioned and make a loose dough, use the press and press onto hot oil & fry till golden brown. Drain onto paper towel.
2. To make Bhoondi: Mix together all ingredients, add water to make like consistency of dosa batter. Pour the batter over ladle with circular holes onto hot oil and fry till golden brown. Drain onto paper towel.
3. Fry peanuts, roasted gram, poha, cashewnuts, curry leaves one by one in hot oil until golden brown.
4. Mix together all ingredients along with chilli powder, hing and salt.
5. Once completely cooled store in airtight container. (Can last upto a week)