In a bowl, mix besan, rice flour, asafoetida powder, , kashmiri chilli powder, turmeric, and salt.

Add water little by little to make a soft, smooth dough like chapati dough.

Heat oil in a deep pan.

Fill the dough into a murukku/sev press with a fine-hole disc.

Press the dough directly into hot oil and fry till crispy.

Drain on paper towels and break into small pieces. Set aside.

Make a thin batter using besan, rice flour, a pinch of salt, Kashmiri chilli powder, turmeric powder, asafoetida powder, and water.

Boondi should have a round shape. If they become flat while frying, that means the batter is thin. If they get tail ends, the batter is thick. Adjust consistency by adding besan or water as needed.

Take a perforated ladle, place it on the hot oil, pour the batter over the ladle, and gently spread it using a spoon so that it drops into the hot oil. Fry until boondi turns crispy.

Drain on paper towels.

Deep fry peanuts until golden and crispy.

Deep fry roasted gram dal for a few seconds until crisp.

Deep fry curry leaves until crisp, being careful of splattering.

In a large mixing bowl, combine crushed sev, boondi, fried peanuts, gram dal, and curry leaves.

Add red chili powder, a pinch of asafoetida, and adjust salt.

Toss everything together until well mixed and coated.