How are u…? Most of us love to munch something crunchy in our leisure’s or while watching TV right..? My mom used to make this type of mixture when we were so young. As we are more inclined to munch something spicy, our affinity towards spicy mixture never came to an end.
My better half is much fond of spicy Kerala mixture. Whenever we go to Indian store, he had a tendency to pick big packets of this one. One day I told him “I’ll make it”. Due to my sluggishness to execute , it rested in the waiting list. Recently my hero asked me “Dear….when will that “I’ll make it” becomes “I made it”? and you know…. I’m waiting for it “. This triggered me to make it as soon as possible. By Gods grace, this came out well. Before this, I made Ari pidi and parotta and chilli chicken as Kerala specials.
2 cups of Besan flour/ Chickpea flour
1 cup of roasted rice flour (I used idiyappam flour)
1/4 teaspoon of turmeric powder
2 3/4 teaspoon of red chilly powder (Kashmiri) (May be reduced as per your requirement)
Two pinches of powdered asafoetida / kayappodi / hing
Salt to taste
Oil for frying (I used coconut oil)
1/2 cup of peanuts with skin
3/4 cup of split channa dal / Kadalapparippu
4 to 5 springs of curry leaves
3 dry red chillies
Water (as required for kneading)
Into a medium bowl, sift besan flour and roasted rice flour. Add turmeric powder, red chilly powder, a pinch of asafoetida and salt. Mix it roughly and check for salt.
Now add water step by step and with your lovely hands, mix it well and continue adding water, simultaneously mixing till it forms dough which is not sticky but soft.
Heat oil in a large skillet or frying pan.
Fill the dough into your idiyappam mould (String hopper mould) after putting noodle disc into it.
When oil began to smoke, or check by putting a small ball into the oil, it will go deep into the bottom and suddenly comes up to the surface.
Press the dough down into the hot oil, covering the entire pan in circular motion. Fry it for till the bubbles foamed in the oil stopped.
Turn over them and fry for about 30 seconds or until done. Repeat the same till second last batch.
Now change the disc of the idiyappam mould to the ribbon shaped one. Make ribbon shaped pakodas. (Unfortunately such shaped disc of mine was missing and hence I could not do this)
Its time for frying boondi’s. Loosen the dough by adding enough water to a just dropping consistency (without any lumps) and pour over a slotted spoon. The slotted spoon should be kept within one inch. Then only boondi’s will be round.
Now add raw peanuts and fry it for 30 to 40 seconds till it becomes golden brown.
Similarly fry channa dal, curry leaves and dry red chillies.
Line all the fried items in a tray covered with paper towel to drain excess oil.
Take a large bowl a wipe with a kitchen towel to make its inside completely dry. Put all the fried items together and break the fried noodles and add a little more red chilly powder, salt and a pinch of asafoetida and toss well. Make sure that everything is evenly mixed.
# Be careful not to burn the strings.
# Store well in an air tight container.
# Addition of red chilly powder can be adjusted as per your hot requirement.
When both Rydhi and Anish took it…..they craved for more. I could see a great smile with enthusiasm in his face and Rydhi told….”super….,mamma ishtapettu (liked)….” and for u…..”Please make these kinda stuff in your own kitchen and enjoy…. ” 🙂