Spicy Kerala Mixture

Mixture is a popular crispy teatime snack in South India. Usually we used to buy it from stores. But once you try this in home; i'm you will stop eating store bought.  Here is the recipe for easy and spicy Kerala style mixture.

  1. Gram flour/ besan flour / kadalamavu- 2 cup
  2. Roasted rice flour-1 cup
  3. Turmeric powder- 1/4 tsp
  4. Red chilly powder-1 tsp 
  5. Asafoetida / hing/ kayam- 1/2 tsp
  6. Melted butter-2 tbsp
  7. Salt-to taste
  8. Roasted peanuts- 1/2 cup
  9. Roasted chana dal- 1/2 cup
  10. Curry leaves-5 springs
  11. Dry red chilly-4 large
  12. Garlic- 4 petals
  13. Red chilly powder- 1 to 2 tsp (to sprinkle)
  14. Salt-little-to sprinkle (optional)
  15. Oil-to deep fry
  • In a mixing bowl add besan flour, rice flour, turmeric powder, chilly powder, hing, salt and melted butter.
  • Mix and crumble well.
  • Add water little by little and knead to a smooth dough.
  • Divide the dough in to two parts. Take one half and use it for making sev.
  • Insert the dough in idiyappam mold (string hopper mold) 
  • Heat oil in a pan (enough to deep fry) and when it is hot make the flame to medium -low.
  • Press the mold and carefully drop them in to hot oil in circular motion.
  • Fry on both sides and drain from the oil (it will get fried soon, flip the other side immediately and drain from the oil to avoid brown in color).
  • Now divide the remaining half portion of dough in to two (one for making ribbon pakoda and the other for boondi).
  • Put the ribbon pakoda mold inside the press and add the dough.
  • Press them in to hot oil and fry on both sides until nice golden.
  • Now for making boondi; add little by little water to the remaining dough and make a dosa like batter.
  • Take a spatula with round holes in it. Pour the boondi mix through it in to the hot oil (if its flowing fast; then the batter is too thin; if it is not flowing; then the batter is too thick; so make right consistency).
  • Boondi also get fried easily; so keep an eye on it to avoid browning; drain from the oil and keep aside.
  • Now fry pea nuts, roasted chana dal; dry red chilly, curry leaves and slightly crushed garlic one after one in th ehot oil and add in to a kitchen towel or colander to avoid excess oil.
  • Allow all the fried ingredients to cool completely.
  • Now crush the sev and ribbons in to small pieces.
  • Mix all the ingredients together in a large mixing bowl.
  • Sprinkle red chilly powder (as per spice tolerance) on top and mix well. Also sprinkle enough salt by tasting.
Spicy Kerala Mixture Spicy Kerala Mixture Reviewed by Fejna Em on 01:48 Rating: 5

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