DIWALI MIXTURE

We make many sweets for diwali , but the savoury i like is the mixture . Love to have my curd rice with little of this mixture . My mom used to do this mixture in a drum when we were small and it will be gone within a week . Mixture contains many ingredients like omapodi , ribbon bakoda , Boondhi , Peanuts, Chana dal , Poha . Here am going to give the method to prepare all these items and the final finishing of the tasty mixture !!!

OMAPODI :

INGREDIENTS :
1 Cup Besan flour
1 1/2 Cup rice flour
Salt as per taste
Asafoetida
Chilli powder ( optional )
1 tbsp butter
Water to mix
Omapodi plate with the murukku press
Oil for frying

MEHTOD :
* Mix all the ingredients with little water so that the dough is soft and little sticky .
* Grease the murukku press & Omapodi press and place a small amount of dough in it
* Heat oil in a kadai
* You can use a greased plate to press out the omapodi and then transfer it into the oil.
* You can also press directly to the oil ( need to be realy careful )
* Fry till crisp
* Remove from the stove , drain the excess oil and store it in a air-tight container.

RIBBON BAKODA :

INGREDIENTS :
1 Cup Besan flour
1 Cup rice flour
Salt as per taste
Asafoetida
Chilli powder ( optional )
1 tbsp butter
Water to mix
Omapodi plate with the murukku press
Oil for frying

MEHTOD :
* Mix all the ingredients with little water so that the dough is soft and little sticky .
* Grease the murukku press & ribbon bakoda press and place a small amount of dough in it
* Heat oil in a kadai
* You can use a greased plate to press out the omapodi and then transfer it into the oil.
* You can also press directly to the oil ( need to be realy careful )
* Fry till crisp
* Remove from the stove , drain the excess oil and store it in a air-tight container.

BOONDI :

INGREDIENTS :
1 Cup Besan flour
Cup rice flour
Salt as per taste
Asafoetida
Chilli powder ( optional )
1 tbsp butter
Water to mix
Omapodi plate with the murukku press
Oil for frying

MEHTOD :
* Mix all the ingredients with little water so that the dough is soft and little watery.
* Heat oil in a kadai
* In a jaarni ( a karandi with lots of small holes ) pour a small amount of the mix , by keeping the jaarni as low as you can in the oil kadai . If kept in height the boondhi may become little lengthy.
* Fry till crisp
* Remove from the stove , drain the excess oil and store it in a air-tight container.

PEANUTS , CHANNA DAL :

* In a kadai dry roast the peanuts and chana dal ( potukadalai ) till they turn crisp and add to the air-tight container

POHA :

* Take a handful of thick poha and roast in oil , drain the oil and add to the mixture air-tight container

FINAL GARNISHING :

Shake the container very well that all the items mix together ,
* Powder some pepper , jeera and add to the mixture , add some salt if needed.
* Fry some curry leaves and add to the mixture
* You can also add maida biscuits to the mixture .
* Enjoi ur diwali with my favourite savoury!!!