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Bengal Gram Flour – 5 cup
Soda powder – one pinch
Rice flour – 2 table spoon
Dalda – ¼ cup
Cumin Seed – ½ spoon
Cashew – 100 gram
Peanut / Bengal Gram – ¼ cup
Raisins – 3 tea spoon
Asafoetida powder – ½ spoon
Curry leaves – 3 leaves
Chilly powder , Salt , Coconut Oil – As Required
Avil – ½ cup

Method of preparation

Mix 2 cup of Bengal gram flour , ½ spoon chilly powder , Required salt, and little water . Knead it to form a soft dough. Heat oil in a pan. Place the dough in an idiappam maker /string hopper maker and press it into the hot oil in a circular motion. Do this in small batches. Fry this , till it turns golden brown ,turning once in between.
Mix 2 cup of bengal gram powder , one pinch of soda powder , dalda and required salt . add water to make a smooth batter( like dosa batter) . Heat oil in a pan, hold a slotted spatula over this and gently pour the prepared batter on to ht slotted spatula so that the batter drips into oil. Do this in small batches and do not over crowd the pan. Mix the remaining Bengal gram powder, rice flour, dalda , cumin seed , salt and little water. Knead it to form a soft dough. Heat oil in pan . Use a bigger hole string hopper and place the dough and press it into the hot oil. Crush the same into small pieces and keep it aside. Fry cashew nut, peanuts, raisins, avil, curry leaves in oil separately and keep it aside. In a large mixing bowl, combine together all the fried ingredients by adding red chili powder to taste and asafoetida. Mix well until combined. Allow it to cool completely and store it in an airtight container.

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