Friday, October 29, 2010


This recipe is a combination of my mom's recipe and Shilpa's quick mixture recipe. Thanks to both!


1) Omapodi (sev)
Besan - 1cup
Rice flour - 1/2 cup
Salt - 2 tsp

Mix all ingredients to form a loose dough (sticky). Heat oil to good temperature. Fill the press (murukku nazhi) with the omapodi plate inserted in and press over hot oil. Flip over after one side is done and remove after the noise settles down and place on a paper towel. After about 5 minutes, crumble to small 1/2" pieces (like sev).

2) Boondi - click HERE for the boondi recipe
Alternatively, you can buy readymade sev and boondi.

3) Shoestring potatoes - 1, 9oz can (I used the Pik-Nik brand available in your local grocery store)

4) Unsweetened toasted corn flakes - 1, 12oz box (I did not find one that said "unsweetened", I just picked up the regular variety, the one that did not say "frosted". FYI, Indian grocery stores usually carry corn flakes that are packed specially for mixtures)

5) Unpeeled whole peanuts - 2 cups, roasted

6) Curry leaves - 10 medium sprigs
Salt - 2 tbsp
Red chili powder - 4 tbsp
Turmeric powder - 1/2 tbsp
Mustard - 1.5 tbsp
Oil - 1/4 cup

Heat oil and add the mustard seeds (and cover). Once they splutter, add red chili powder, turmeric powder and quickly remove the pan off the stove. Add the curry leaves and saute lightly, set aside.

Combine the omapodi, boondi and all other ingredients in an airtight container. I used a 10 3/4 quart container which was perfect for the quantity and had enough room to shake and mix all ingredients well. Now pour the mix from (6) above into the mixture. Add salt to taste and combine all ingredients together with a long spoon or simply cover the container and shake.

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