Bombay Mixture

                                                  Bombay Mixture

 For a long time, I had wanted to post on my blog. I usually make Madras mixture and murukku for Deepavali, this year I wanted to try this Dal Moth or Bombay mixture. It turned out really well and so, I am posting it.

 

 

Ingredients:

Masoor dhal with husk: 200 gms

Besan flour: 2 & 1/2 cups

Rice flour: 3/4 cup

Ajwain: 1/3 teaspoon

Chilli powder: 1 teaspoon

Dried Peanuts or Groundnut: 1/2 cup

Cashews: 2 table spoons

Asafotedia or Hing: 1 teaspoon

Curry leaves:  A handful

Chat masala: 1teaspoon

Dry Mango powder: 1/2 teaspoon

Salt to taste

Cooing Oil: For frying

Hot Oil: 2 table spoons

Method:

1) Wash the Masoor Dal well and soak it for 2 hours, drain the water and dry it on cloth under the fan, so that it is completely dry and keep it ready.

2) Soak the ajwain in hot water for 10 minutes and filter it, discard the seeds and we will be using the water alone for making the dough.

3) Take a wide bowl, add in the flours and mix it well. Add chilli powder, hing and salt. Sprinkle the ajwain water and add hot oil and mix well, knead it into soft dough.

4) Heat oil in a kadai, take a murukku presser with ompodi mould and fill it with the dough.

5) Squeeze or press this dough gently into the hot oil and fry till the bubbles settle down. Now drain the oil from the friend ompodi and take out.

6) Now fry rest of the dough as mentioned above.

7) Let the ompodi cool to room temperature and keep it aside.

8) In the same oil, fry the masoor dhal, drain the excess oil and keep it aside.

9) Fry the cashew and groundnuts in the same manner and keep it aside.

10) Fry the curry leaves and allow it to splutter.

11) Take a wide bowl, add in ompodi, massor dhal, fried groundnuts, cashews and curry leaves.

12) Add chat masala, salt and dry mango powder and mix thoroughly. Now the mixture is ready. Store it in an air-tight container.

 

Note:

1) Adding chat masala and dry mango powder gives a nice aroma and flavor.

2) The mixture stays well for a fortnight, if handled with dry hands or dry spoon.