Ingredients

• 1/2 cup - rice flour
• 2 cups - gram flour
• 2-1/2 tsp - chilli powder
• 1/2 tsp - asafoetida
• 1 cup - aval (puffed rice)
• 3/4 cup - Pori kadalai (chutney gram)
• 1 sprig curry leaves
• 1 tbsp - butter
• 1/4 kg - groundnut
• 25g - cashew nuts
• salt to taste
• Oil to fry

How to Make Spicy Mixture

• Mix gram flour, 1-1/2 tsp chilli powder, salt, hing and melted butter. Add water gradually to make a thick dough without lumps.
• Heat oil in a pan. Place a handful of dough in a sev mould and press carefully over the hot oil.
• When it is golden, turn over and fry the sev until the other side is golden and crisp too. Drain on a paper towel.
• Repeat this process till the dough is over.
• Crush the sev into small bits.
• Fry the puffed rice, groundnuts, pori kadalai, cashewnuts and curry leaves in the oil. Add to the crushed sev.
• Add the remaining chilli powder, salt and hing to the mixture and mix well.
• Store in an airtight container.