30g of aval/beaten rice
50gm pottu kadala/roasted bengal gram)
2 screwpine leaves(knotted)
salt to taste
For the omapodi
1 cup kadla/gram /chickpea flour
Heat about 3 cups oil and add in screwpine leaves.Once the oil is hot enough, discard the screwpine leaves. This will ensure that the snacks u prepare last longer and there would be a stale smell to your snacks when you keep it air tight in a container for longer periods. Add in beaten rice , it will puff up instantly.Immediately dish out and place on a kitchen towel to absorb excess oil. Then lower heat, add in groundnuts. Deep fry and dish out on a kitchen towel as well.
For the spring type omapodi, mix a bit of water to chickpea flour. Make into a dough. Use a murruku mould , using the plates with small holes. Put a bit of dough and press out straight in a circular motion on medium heat oil. Fry until golden brown.When the sizzling sound ceases, dish out. Do the same until all the dough finishes. Break the bee hoon type omapodi into smaller parts.
Now in a large bowl, mix in aval, cornflakes, roasted bengal gram, groundnuts and bee hoon type omapodi. Mix in spices (recipe below). Add salt to taste. Leave to cool before storing in air tight container.
Spices (dry roast all the ingredients and pound into a powder form)
10 dried chillies, cut into smaller parts, discard as many seeds as possible
1/4 tsp hing powder
8 sprigs curry leaves (use the leaves only)
2 tsp cumin seeds
Note: You can buy the aval and roasted bengal gram from indian grocery shops.