In a bowl, mix besan, rice flour, Asafoetida powder, red chilly powder and turmeric powder together.
Knead this into a smooth dough by adding water little by little. Don't make the dough too watery. Consistency should be little bit looser than the regular chappathy dough. You can reduce or add spices according to your taste.
Heat oil in a deep frying pan. Fill the dough in an idiyappam mould after putting thinnest hole disc in it. Press the dough into hot oil in a circular motion. Fry both sides of the thin dough until it turns golden in colour. This frying should be very quick, take care not to brown the sev. Drain the excess oil, and place the sev on a paper towel and let it cool completely.
Now fry the peanuts and channa dal till it turns golden in colour. Drain onto a paper towel. Adjust the heat and make sure not to over fry the peanuts and channa dal, as they cook very fast.
Add curry leaves into the hot oil. Close the pan immediately with a lid, as the leaves will splutter. Drain them too. You can add red chilly, banana chips, ribbon pakodas, horse gram etc as per your choice to make the mixture more spicy and delicious.
Now let's fry bhoondi- small balls, made from the same dough. Slightly dilute the dough with little water to make into a pourable consistency. Hold a perforated spoon above oil with one hand and pour the batter on to the spoon. The batter will start dropping into the oil, fry till it becomes golden in colour. Remove boondhi from the pan, drain the excess oil and let it cool completely.
The next step is to mix all these fried items. In a large bowl, place the fried sev and crush it with your hand into smaller pieces. Now add all the other fried items.
Add a bit more red chilly powder, Asafetida powder and salt if required. Mix well, and allow to cool completely.
Store in an airtight container. This will stay for a month if stored properly.