In a bowl, add roasted rice flour, gram flour*, asafoetida, turmeric powder and salt.
Start kneading the dough by adding water, a little at a time. Knead well. The consistency we are looking for is similar to, but a bit softer than, a chapati dough.
Heat oil** in a pan. Place the dough in a string hopper maker (idiappam mold). Use the flat noodle/ribbon disc, and press the dough into the oil.
Fry this, and in a few seconds it'll turn golden brown. Turn over and the fry the other side for a quick few seconds. It'll get fried quickly. If you leave it for a long time, you risk burning it.
Drain the fried sev with a colander, and place them in a tray lined with kitchen towels to absorb any excess oil.
Repeat this in small batches changing the mold discs - we use the same dough, but the various shapes in which the dough gets fried makes it a "proper" mixture.
Use the discs for ribbons, thin noodles, thick noodles, and murukku following steps 5 and 6. Keep some dough for making boondi.
To make boondi, add some water to the remaining dough. If you add too much water, it'll become runny. Add just enough water to make it a thick batter.
Take a perforated spoon, pour the batter through the spoon into the oil. Keep the spoon just above the oil - you don't want to splash hot oil and risk an injury. I used a grater instead of the perforated spoon.
Fry them for a few seconds, drain and place them in the tray along with the other sev.
Fry the groundnuts in the oil until they turn golden brown. Drain and place them in the tray.
Fry the split chick peas until they turn golden brown, drain and keep in the tray.
Fry the dry chilies and the curry leaves, and add them to the tray.
Fry the puffed rice and the flattened rice, and add to the mix.
Crush the sev so that there wouldn't be any big pieces in the mixture. Sprinkle a teaspoon chili powder, close the tray with a lid, and shake well to get all the ingredients evenly distributed. Check for salt. If you want to add salt, sprinkle it and shake well again.
Kerala mixture is ready to serve. Transfer it to a clean, dry container, and it'll stay fresh for a long time (depending on how long you are able to resist the temptation and not snack on it for two days straight).