1. Besan / kadala mavu – 1.5 cup
Rice flour (idiyappam podi) – 1/4 cup
Turmeric powder – 1/2 tsp
Hing/asafoetida – 2 pinches
2. Oil – 3-4 tsp
Water – 1/2 cup or as required
3. Masoor dal (with skin) – 1/2 cup, soaked in enough water for 2.5 hrs and then drained well
4. Peanuts – 1/4 cup
Roasted gram (pottu kadala) – 1/4 cup
Almonds and cashews – 2-3 tbsp each (optional)
5. Curry leaves
6. Oil, to deep fry
7. Food color- red and green for boondi (optional)
1. Combine besan with the other ingredients numbered 1. Remove 1/4 cup of this mix to make boondi. Add oil, 1/3 -1/2 cup water gradually and make a dough. Grease the insides of an idiyappam maker with oil and fill with half the dough.
2. Heat oil over medium heat. Press the idiyappam maker in circular motion making sure the dough do not overlap (fry single layer of sev at a time). Cook for 2-3 minutes, flip to the other side and cook 1 minute. Remove to a paper towel. Repeat the process till the dough is used up.
3. To prepare boondi, add water and a pinch of food color (green or red) to the flour mix that we set aside. Make a smooth and thick batter. Add a pinch of baking powder. Hold a perforated ladle over the oil and pour 1-2 spoons of the batter. Fry the boondi for 2-3 minutes till crisp. Remove to a paper towel. Repeat till the batter is used up.
4. Next fry the soaked and drained masoor dal in 2-3 batches. You can use a large steel strainer for convenience. Fry for 3-4 minutes till the lentils shrinks and turn brown (they will turn crisp once they cool down). Remove to a paper towel.
5. Next fry the peanuts, roasted gram, cashews , almonds etc one by one and remove to a paper towel .
6. Put the fried sev in a large bowl. Break it gently using your hands . Add all the other fried items and 1/4 – 1/2 tsp black salt. Toss well. Cool completely and transfer to an airtight container. Enjoy with tea or coffee!!