Homemade mixture recipe using pavizham rice bran oil in kerala.

INGREDIENTS

FOR SEV / OMAPODI:

• 1 cup besan / gram flour
• ¼ cup rice flour
• pinch of hing / asafoetida
• salt to taste
• water as required, to knead
• pavizham oils rice bran oil in kerala to grease mold and deep fry

FOR BOONDI:

• 1 cup besan / gram flour
• ¼ tsp turmeric / haldi
• pinch of hing / asafoetida
• ¼ tsp baking soda
• salt to taste
• water as required, to batter
• pavizham oils rice bran oil in kerala to grease mould and deep fry

OTHER INGREDIENTS:

• ¼ cup peanuts / groundnuts
• ¼ cup fried gram dal / putani
• few curry leaves
• ¼ cup cashews / kaju
• ½ cup thick poha / flattened rice / beaten rice
• 1 tsp kashmiri red chilli powder
• pinch of hing / asafoetida
• 1 tsp sugar
• salt to taste

RECIPE

• Firstly, in a large mixing bowl take 1 cup besan, ¼ cup rice flour, pinch of hing and salt to taste. combine all the ingredients well.
• further add water as required, and knead dough.
• knead to smooth and soft dough. the dough will be slightly sticky, thats normal.
• grease the small holed mould with some oil and stuff dough into it.
• further, press and spread the sev in hot pavizham rice bran oil forming a circle in the rice bran oil in kerala and make sure you do not overlap.
• after a minute, flip over and fry the other side.
• finally, drain over kitchen paper to absorb oil and repeat making more sev / omapodi with the remaining dough.

BOONDI RECIPE:

• firstly, in a large mixing bowl take 1 cup besan, ¼ tsp turmeric, pinch of hing, ¼ tsp baking soda and salt to taste. combine all the ingredients well.
• further add water as required, and whisk the batter
• add more water if required and form a smooth flowing consistency batter. if the batter is too watery then the boondi will be large and flat. also if batter is too watery then you get tail to boondi.
• add more water if required and form a smooth flowing consistency batter. if the batter is too watery then the boondi will be large and flat. also if batter is too watery then you get tail to boondi.
• small bubble batter will fall into oil forming boondi.
• stir occasionally till the boondi will get cooked and turn crisp. (takes not more than 2 minutes)
• finally, drain over kitchen paper to absorb pavizham
• rice bran oil and repeat making more boondi with the remaining batter.

INSTRUCTIONS

• firstly, crush the prepared sev / omapodi slightly.
• also add in prepared boondi.
• in the same oil fry ¼ cup peanuts, ¼ cup fried gram dal, ¼ cup cashews and few curry leaves separately.
• also fry ½ cup thick poha till they turn crisp. drain them onto kitchen paper.
• add the fried nuts and poha into the mixture bowl.
• additionally, add in 1 tsp chilli powder, pinch of hing, 1 tsp sugar and salt to taste.
• mix all the ingredients till the spices gets combined well.
• finally, mixture is ready. store in a airtight container once cooled completely and serve for a month or more.