Mix both the flours in a bowl. Add salt, asafoetida, and red chilli powder to this.
Add water to make this into a batter of dosa batter consistency.
Add the baking soda and mix well.
Heat oil in a kadai for deep frying. When the oil is hot, pour batter through a slotted spoon to make bhoondis. Drain oil from bhoondis and spread on a kitchen towel.
Deep fry the curry leaves, cashew nuts and peanuts in the hot oil till golden brown. (Fry everything separately.)
Mix well. Transfer to an air tight container.
Recipe and image courtesy: Jeyashris Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.