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.