For SEV: In a bowl,add the chick pea flour,rice flour,chilly powder,turmeric powder,asafoetida and salt
Using water make a smooth dough like we do for idiyappam(string hoppers)
Using the idiyappam mold,Pinch out small balls of dough and press down in the mold
Close and keep ready
Heat oil in a pan upto 2 deep and wait till oil is hot
Press down the mold holding upright in oil and make circular swirls to fill the rounds(dont over crowd)
Wait sev to lightly turn crisp on one side and then turn the other side
Cook both sides and drain using slotted spoon on a paper towel
Repeat the same step of preparing sev till you finish all the dough
Drain on paper towels and leave to cool
Switch off flame till you prepare the bhoondi batter
For BHOONDI: Make a thin batter using chick peas flour,chilly powder,asafoetida,salt and water listed under bhoondi
Heat the same oil,using a slotted spoon with round sharp holes,pour the batter through the holes
You may find small roundels(bhoondi )in oil and dont overcrowd the oil with bhoondis
Wait till it turns slightly browned
Drain on paper towel
Keep aside
In the same way,fry the groundnuts,beaten rice(aval),dalia ,curry leaves separately
Drain on paper towels
Keep aside till you Mix
To Mix: Crush the sev to your desired length size and add in all the fried bhoondis,ground nuts,dalia,beaten rice,curry leaves
Add in the chilly powder,asafoetida and salt
Quickly toss it well to coat everything evenly
Check for salt and spice,adjust as per tolerance
Cool completely before storing in air tight containers
