- Besan flour – 4 cups
- Rice flour – 2 cups
- Butter or ghee – 3 teaspoons
- Salt – 2 teaspoons (or as per taste)
- Aval (Poha) – one cup
- Chutney dhal – Half cup
- Ground nut – Half cup
- Cashew Nuts – Half cup (fried in little ghee)
- Red chilli powder – 1 teaspoon
- Asafotida powder – 1/2 teaspoon
- Baking soda – two pinches (for making karaboondi)
- Red chillies – 4
- Curry leaves – four strings
- Oil for frying
- Heat Oil in a big kadai. First mix one cup besan and half cup rice flour with little salt, red chilli powder, asafotida powder, baking soda and make a batter like dosa batter. Using Boondi ladle, pour this batter little by little through the holed boondi lader. Fry the boondies till crisp. Strain it and keep aside. Finish all the batter and make boondi.
- Then mix the remaining flour with butter/ghee, red chilli powder, asafotida powder and salt. Make a stiff dough by adding water little by little. Using different Murukku plates like omapodi, ribbon pakoda, star plate, make murukkus and fry till crisp. Finish all the dough like this. Finally fry the poha (put a handful at a time) in the hot oil and remove it. Now put the curry leaves with the stem and remove it.
- In a separate kadai, dry fry the chillies with one teaspoon salt. (Do not add any oil). Cool it and powder it nicely.
- Now you have to mix everything. Take a big vessel and put the boondies, crush the Murukkus and add. Add fried poha, cashew nut, chutney dhal and ground nut. Add powdered chilli and salt along with fried curry leaves. Mix thoroughly. Store it in an air tight container.