Ingredients

• For phovu (aval): 4 cups - white phovu/aval
• For happolu (Kerala pappadam): 8 - small sized happolu
• For kara boondi batter: 1 cup - gram flour
• 1 tsp - rice flour (optional)
• 1/2 tsp - salt
• 1/2 tsp - red chilli powder
• 1/4 tsp - hing
• 3/4 cup - water
• 200 ml - oil
• For peanuts: 1/2 cup - peanuts
• 1/2 tsp - salt
• 1 tsp - water
• 200 g - oil
• For seasoning (phann):
• 2 tbsp - oil
• 2 tsp - mustard seeds
• 1 tsp - jeera seeds
• 6 - green chillies (small size), split lengthwise
• 12-15 - fresh curry leaves (dark green)
• 1/2-3/4 tsp - turmeric powder
• 1/4 tsp -hing

How to Make Phova Upkari

• For phovu (aval): Heat a wide iron kadhai on medium heat.
• Gently dry-roast the phovu on medium to low heat until crisp (12-15 minutes) and keep aside.
• For happolu: Cut the happolu into 1/4 inch bits and deep-fry in hot oil. Keep aside.
• For the kara boondi: In a bowl, mix gram flour, rice flour, red chilli powder, hing and salt with water and make a smooth batter (slightly thinner than dosa batter). Keep aside for 30 minutes.
• Heat oil in a frying pan. Reduce the heat to medium. Pour the batter over a perforated ladle and gently shake the ladle, allowing the batter to fall through the holes of the ladle evenly into the hot oil.
• Fry until golden and crisp. Drain out the boondis from the oil and place on a kitchen towel to absorb the extra oil.
• For the peanuts: Mix the peanuts with salt.
• Sprinkle 1 tsp of water and mix well. Keep aside for 20-25 minutes.
• Heat oil in a frying pan. Reduce heat to medium and fry the peanuts until golden. Drain and place on a kitchen paper to absorb excess oil.
• For the seasoning: Heat oil in a pan. Add mustard seeds. When they start spluttering, add jeera and saute for 2 minutes until fragrant. Add the green chillies and curry leaves. Fry for 3-5 minutes on medium heat until crisp and the colour of the green chillies has changed.
• Add turmeric powder and hing. Stir well for 3-4 minutes on low heat or until the ingredients have combined well.
• Final mixing: Transfer the dry-roasted phovu in a wide bowl and pour the seasoning (phann) over it.
• Gently mix with a flat spatula until the seasoning and turmeric coat the phovu well.
• Add salt slowly (just the right amount).
• Add the deep-fried peanuts, kara boondi and fried happolu.
• Mix again gently.
• Store in an airtight container.
• Recipe Courtesy: Niya's World