Mixture

Besan / kadala podi - 1 1/2 cups
Rice flour - 1/2 cup
Red chilly pwd - 1/2 tsp
Turmeric pwd - a pinch
Asafoetida / kayam - 1/4 tsp
Salt - to taste
Cumin - 1/4 tsp
Peanuts - 1/2 cup
Curry leaves - 2-3 springs
Oil - to deep fry

Make a smooth dough with Besan + Rice flour + cumin + asfoetida + chilly pwd + turmeric + salt by using needed water.it must be soft and wet

Heat oil in a kadai, set the dough in an idiyappam press . Reduce heat and press the dough directly into the oil , doing abt 3 rounds.It gets cooked very fast....so turn it soon and drain it in a paper towel , repeat it 2-3 times and sprinkle some chilly pwd and salt if needed

Change the press design to ribbon and press some.

Now fry a handful of peanuts till golden brown and drain.

Fry the curry leaves also and drain.

For boondhis u will ve to slightly thin the dough to make pourable consistency , hold a large slotted spoon and pour a spoon of batter over it , shake the slotted spoon to allow the drops to fall seperately , as it puffs , remove and drain

Now mix everything in a large bowl..