Name: Mangalore Style Mixture recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 10
Ingredients: For Omapodi...2 cup gram flour; ½ cup rice flour; 1 tsp ajwain; 1 1/2 Tsp Salt; 1 generous pinch asafoetida; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1/2 cup cooking oil; Water as required; Oil for Deep frying; For boondi: 1 cup Gram flour; 1/4 cup rice flour; 1 pinch Asafoetida (hing); To taste Salt; Water for thin batter; oil for deep fry; Other ingredients: 1cup groundnut; 1 cup jowar flakes; ¼ cup roasted bengal gram; Curry leaves few; 1/2 cup thick flattened rice; 1/2 tsp chilli powder; Salt to taste; 1/4 cup sugar

Ingredients Serving: 10

For Omapodi...2 cup gram flour
½ cup rice flour
1 tsp ajwain
1 1/2 Tsp Salt
1 generous pinch asafoetida
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 cup cooking oil
Water as required
Oil for Deep frying
For boondi: 1 cup Gram flour
1/4 cup rice flour
1 pinch Asafoetida (hing)
To taste Salt
Water for thin batter
oil for deep fry
Other ingredients: 1cup groundnut
1 cup jowar flakes
¼ cup roasted bengal gram
Curry leaves few
1/2 cup thick flattened rice
1/2 tsp chilli powder
Salt to taste
1/4 cup sugar

Instructions

For omapodi.. For dough Take Ajwain, crush in a mortar-pestle.
In a mixing bowl combine gram flour, rice flour and ajwain powder.
Then add asafoetida, turmeric powder, chilli powder and salt mix very well.
Add hot oil, knead to a smooth dough by adding water little by little.
If the dough becomes sticky, then add some more besan.
Heat oil as required for deep frying omapodi in a big pan.
Apply some oil in the sev maker, take a portion of the dough and place it inside the sev maker.
Cover with the top part.
Check the oil temperature by adding a small piece of dough.
When the oil is hot enough, directly press holding the sev maker.
Be carefull when pressing the sev in the oil, let them get fried first for a minute.
They need to become crisp first and then flip with the slotted spatula, flip and fry both the sides.
When the oil stops sizzling, continue to fry for some more seconds till the omapodi are golden and crisp.
Once done, remove and place them on kitchen paper towels.
When they are cooled, break before adding in the mixture.
Making boondi.... Preparing boondi batter... Take gram flour, rice flour, asafoetida, turmeric powder and salt.
Mix everything, add water in parts.
Make a smooth and slightly thin batter without lumps.
Heat oil for frying in a pan, now take a dry ladle/jhara and place it above the hot oil.
With a table spoon add some batter on the ladle/jhara.
Spread the batter lightly with a spoon, fry in medium flame, let them become slightly crisp and then turn them.
When the boondis have become crisp, turn them with a slotted spoon.
After the oil stops sizzling, remove with a strainer, place them on kitchen paper towels.
Fry the remaining... Heat oil, fry peanuts till they are crisp and crunchy.
Add corn flakes and fry, place them on kitchen towel.
Next take roasted bengal gram, fry for 2 seconds, remove.
Fry thick poha, till crispy, remove.
Next add curry leaves, stirring often fry curry leaves till they become crisp, remove.
Mixing... Break the omapodi, take all the ready ingredients, mix well with your hands.
Add salt to taste, sugar and red chilli powder if necessary.
Again mix it. then place the mixture in airtight jar.
Serve it as a tea time snack or after the sweet during functions.

Similar Recipes