இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
The mixture is a crunchy tea time snack. The crispy crunchy mixer is made with a wide variety of ingredients. It is loved by everybody in the family. As we add a variety of ingredients to it we can add items according to our taste. Which can be done in half an hour to 1 hour and can be stored for up to 10 days.
Recipe Notes
- There is no need to add ajwain while preparing omapodi for the mixture. If you like, grind a little bit of ajwain and soak it for a while and mix ajwain water with the omapodi dough and knead.
- When making boondi and omapodi, keep the flame high and fry till golden brown.
- In addition to the following, you can also fry and add chironji, corn flakes, dried coconut, dried peas, etc.
- Add salt and chilli powder to your taste.
- Turn off the stove and fry the curry leaves.
Other Varieties – Kara seeyam,Masala Bread Toast, Ragi Puttu, Halkova, Mealmaker Cutlet, Mushroom Masala, Bonda Soup, Bread Pizza, Cauliflower 65, Sambar Vadai, Bonda Recipe, Bread Cutlet, Aloo Kurkure, Cauliflower Bites, Potato Smiley, Mysore Bonda , Coconut Milk Murukku, Ribbon Pakoda, Chilli Bajji.
Crispy Snack
- Besan - ½ cup - 50g
- Rice flour - 2 tbsp
- Chilli powder - 1 tsp
- Salt - as needed
- Asafoetida powder - ¼ tsp
- Besan - ½ cup - 50g
- Turmeric powder - ¼ tsp
- Salt - as needed
- Asafoetida Powder - ¼ tsp
- Baking Soda - 1 pinch
- Peanuts - ¼ Cup - 30g
- Cashews - ¼ Cup - 35g
- Garlic pods - 10
- Roasted gram - ¼ cup - 30g
- Poha - ¼ Cup - 35g
- Curry leaves - few
- Salt - ¼ tsp/as needed
- Chilli powder - ¼ tsp /as needed
- Oil - for frying
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In a bowl add ½ cup besan, 2 tbsp rice flour, 1 tsp chilli powder, ¼ tsp asafoetida and the required amount of salt.
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Once mixed, add a little water, add a little oil if required and knead into chapati flour.
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Spread oil on the murukku maker and fill the dough with Idiyappam mould.
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Heat the cooking oil over medium-high heat and then squeeze the omapodi.
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Turn over after 2 minutes.
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When it is golden brown, drain the oil and set it aside.
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In a bowl add ½ cup besan, ¼ tsp turmeric powder, the required amount of salt, ¼ teaspoon asafoetida, and 1 pinch of baking soda.
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Mix once and then add a little bit of water and mix to make dosa batter consistency.
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Heat the cooking oil over medium-high heat and then pour a little of the batter into the boondi ladle or slotted spoon.
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When it is golden brown, drain the oil and set it aside.
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Put the stove on medium heat.
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Add ¼ cup of peanuts and fry until golden brown.
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Add ¼ cup cashew nuts and fry till golden brown.
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Crush 10 garlic cloves and when it is slightly golden, drain the oil and take it apart.
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Add ¼ cup of roasted gram and fry until golden brown.
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Add ¼ cup poha, fry and then set aside.
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Finally, turn off the stove and add a little curry leaves, fry and set aside.
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In a wide bowl, add the prepared omapodi.
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Break it up by hand and add the other ingredients you have prepared with it.
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Add ¼ tsp of salt and ¼ tsp of chilli powder.
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Mix well and keep in an airtight container for up to 10 days.
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The crispy and crunchy mixture is ready to serve.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
In a bowl add ½ cup besan, 2 tbsp rice flour, 1 tsp chilli powder, ¼ tsp asafoetida and the required amount of salt.
-
Once mixed, add a little water, add a little oil if required and knead into chapati flour.
-
Spread oil on the murukku maker and fill the dough with Idiyappam mould.
-
Heat the cooking oil over medium-high heat and then squeeze the omapodi.
-
Turn over after 2 minutes.
-
When it is golden brown, drain the oil and set it aside.
-
In a bowl add ½ cup besan, ¼ tsp turmeric powder, the required amount of salt, ¼ teaspoon asafoetida, and 1 pinch of baking soda.
-
Mix once and then add a little bit of water and mix to make dosa batter consistency.
-
Heat the cooking oil over medium-high heat and then pour a little of the batter into the boondi ladle or slotted spoon.
-
When it is golden brown, drain the oil and set it aside.
-
Put the stove on medium heat. Add ¼ cup of peanuts and fry until golden brown.
-
Add ¼ cup cashew nuts and fry till golden brown.
-
Crush 10 garlic cloves and when it is slightly golden, drain the oil and take it apart.
-
Add ¼ cup of roasted gram and fry until golden brown.
-
Add ¼ cup poha, fry and then set aside.
-
Finally, turn off the stove and add a little curry leaves, fry and set aside.
-
In a wide bowl, add the prepared omapodi.
-
Break it up by hand and add the other ingredients you have prepared with it.
-
Add ¼ tsp of salt and ¼ tsp of chilli powder.
-
Mix well and keep in an airtight container for up to 10 days. The crispy and crunchy mixture is ready to serve.
