Preparations:

Powder the citric acid. Take a bowl and add powdered sugar, powdered citric acid, red chili powder, turmeric powder and salt. Mix the spices well and keep it aside.

Take gram flour in a bowl and add rice flour. Mix both the flours and add water (around 1/4Cup) and make a smooth batter. Take a deep vessel which has a wide mouth than the size of the Boondi slotted ladle. Fill this deep vessel with water and keep it near.

Method:

Heat a pan and add oil for deep frying. Heat oil well. To test the oil, add a pressed rice piece to the hot oil. When the pressed rice puffs and floats up as soon as you add it to hot oil, that temperature is right for frying. Insert the deep slotted ladle. Hold the Boondi ladle slightly above the deep slotted ladle and pour a portion of the prepared gram flour batter on it. Press the batter with the back of another ladle as you do for Dosa. Small droplets of batter will fall into the oil in the deep slotted ladle. Dip the Boondi ladle in water collected in the deep vessel which you have kept nearby. Fry this Boondi till crisp. Lift the deep slotted ladle to drain oil. Take this fried boondi on to a newspaper or a clean paper towel for soaking excess oil. Now clean the boondi ladle and dry it with a cloth. Make another batch of boondi with the remaining batter and collect the fried boondi on to the newspaper/paper napkin. Now add a handful of pressed rice to the deep slotted ladle in the oil. As soon as the pressed rice puffs up lift the ladle to drain oil. Collect the fried pressed rice on to the newspaper/paper napkin. Take this boondi and pressed rice into a deep vessel and add the required amount of prepared spice powder. Toss it so that all the spices get coated on the warm fried boondi and pressed rice. Repeat the process of frying and spicing till all the pressed rice is used up. Use all the spice powder for coating boondi and fried pressed rice. Now fry the mixture biscuits, ground nuts, cashew nut pieces, raisins and remove excess oil in the same manner as you did for pressed rice. Add these fried ingredients to the prepared pressed rice and mix well. Switch off the flame and add curry leaves. Fry till the curry leaves are crispy. Take them on to a paper napkin and crush them to a powder when they are cool to touch. Add the crushed curry leaves to the mixture and mix well. Store this tasty mixture in a clean and dry container.

Serving:

This tasty mixture can be served as it is. However one can enhance the taste of this mixture by serving the following way:

Onions – 3 Small (Chopped)

Chopped Coriander – 3tbsps

Lemon Juice – 2tbsps or to taste

Take the mixture into a deep bowl. Add the chopped onions, chopped coriander and mix well. Add lemon juice and mix. Serve immediately this tasty Picnic mixture.