Ingredients
- Bengal gram – 2 cups
- Peanut – 1 cup
- Bengal gram – 1/2 cup
- Garlic – 20 to 22 cloves
- Curry leaves – 4 or 5 sprigs
- Red chilli powder – 2 tbsp
- Turmeric powder – 1 tbsp
- Hing powder – 1 tsp
- Salt – 1 or 2 tsp
- Oil – 1 ltr
Method
- Firstly we have to peel the peanut and keep aside.
- Then we have to cleaned the bengal gram and keep aside.
- Then we have to crush the garlic and set aside.
- Take a heavy bowl add besan flour, salt, red chilli powder, turmeric powder and hing powder mix them well.
- Add some water and mix them well to make a smooth dough ,set aside.
- Then take a another medium size bowl add small amount of basan mix dough and water mix them well (it should be medium thick ,not too thin or too thick)
- Heat oil in a heavy bottom pan add crush garlic and fry them well, drain and keep aside.
- Again add curry leaves into the hot oil pan ,fry them well and drain excess oil, keep aside.
- Add peeled peanut into the frying pan fry them well, drain excess oil and keep aside.
- Now we have to add bengal gram into the hot oil pan ,saute for some minutes ,drain and set aside.
- Heat oil in a pan for deep frying ,when oil become hot hold boondi maker mould a little above pan .
- pour batter into the mould and stir them well until till become crisp and golden yellow .
- Drain them well ,keep aside.
- Then take a idiyappam mould and stuff in the dough .
- Then press the dough into a spiral shape onto the hot oil and fry them well.
- Drain and set aside.
- Then take a large bowl add all frying ingredients together and break it into small pieces using your finger .
- Then sprinkle some salt ,red chilli powder mix them well .
- Serve the spicy mixture with tea or coffee.
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