Mom used to make mixture during Deepavali. It is a combination of 4-5 individual snacks merged into one. The ingredients of mixture is as per our choice. The most commonly used are kaara boondhi, aval/ poha/ flattened rice, murukku, diamond biscuits, chevu, oma podi, cheeval (click on the names for the recipes) and so on. Mom used to prepare this in large quantities. We used to relish it along with rice, mixed it with pori for snack. You even can make a raitha with this just like boondhi raitha. When Sruti returned from school, she wanted to some snack and I wasn’t interested in buying the usual biscuit pack so bought some ingredients for this mixture. It was made within 30 minutes and her snack was ready by the time she finished her homework. For this mixture I used poha, kaara boondhi and groundnuts. I used a large quantity of groundnuts as Sru is a great fan. When PK returned home I served it with a cup of coffee and he couldn’t believe that it was home made. He was all praises. What else does a foodie blogger need??
Besan/ Kadalai Maavu-1 cup
Aval/ Poha/ Flattened Rice-1 cup
Groundnuts/ Peanuts-1 cup
Curry Leaves-1/2 cup
Cashew Nuts-1/2 cup
Red Chily Powder-1/2 tsp
Cumin Powder-a pinch
Oil-To Deep Fry
1. First we need to prepare the boondhi. Mix besan along with water to make a batter of dosa batter consistency.
2. Heat oil in a pan.
3. Pour a ladle full of the batter onto a slotted spoon held over hot oil. Let the batter drop by itself. Do not press the batter. This ensures nice round boondhis.
4. When golden in colour remove the fried boondhis to a large bowl. Repeat with the remaining batter. For step wise pictures click on the link. But do not add red chilly or salt to the batter.
5. Now add the groundnuts to oil and fry them on medium flame to golden. You will see cracks on skin.
6. Remove it from oil and add it to the boondhi bowl.
7. Place a large metal sieve inside oil and add curry leaves. When they are crisp remove from oil and add it to the bowl.
8. Add cashew nuts and fry until golden. Add it to the bowl.
9. Now add aval to the sieve immersed in oil and fry.
10. When fried remove the sieve, drain oil and add it to the bowl. Finish frying all the aval. Aval will discolour the oil and that is why we fry it finally.
11. Now add salt, red chilly powder and cumin powder to the ingredients in the bowl and mix well.
12. Let it cool completely. Store in airtight box so that it remains crisp.
A closer look of the mixture. Isn’t it looking delicious???