Kerala Mixture- Homemade Spicy Mixture, is a common crispy tea time snack common in most of the Indian states. The recipe with step by step cooking pictures follows.
In India, Southern States such as Tamil Nadu and Kerala, it is known as just ‘mixture’ and is avaliable in almost all the sweet shops and bakeries. Usually it consists of fried ground nuts ( peanuts ) roasted chans dal, spices, kara bhoondhi, karasev broken into small pieces.
I still remember my Anuty making it once when I were kid. She is really an expert in making snacks. I remember her slaving in the kitchen for a long time to make containers full of mixture. I must say it does involve a bit of an effort in making.
I am sharing a basic traditional recipe of Kerala spicy mixture, thank you Anuty for this wonderful bakery style recipe. I like to thank one more person a good human being my friend Mr Ajeesh V S, this mixture especially for you and family.
How to Make Kerala Mixture- Homemade Spicy Mixture
Take a mixing bowl, sift gram flour/ besan four, rice flour, turmeric powder, red chilly powder, asafoetida powder, salt. Mix well, divide the flour mix into two parts. One is for making sev / string hoppers and other for kara boondi.
In one mixing bowl add 1tsp warm oil and required water and make a soft dough. Add water little by little and knead to form a smooth dough and keep it aside. In the another bowl, add remaing 1 tsp warm oil and slowly add water to make a smooth batter as like dosa batter. Now both dough for karasev and batter for boondhi is ready.
Heat oil in a deep bottom frying pan and deep fry curry leaves ( make sure that curry leaves is dry without water ) and red dry chillies, garlic in hot until crispy. Drain out from oil and place on kitchen towel to drain extra oil.
Place the dough in an idiappam maker / string hopper maker and press it into the hot oil( curry leaves red chilly fried oil) in a circular motion. Repeat this process in 2 or 3 batches.
Fry until light golden brown color and crisp, maintain the heat of the oil to low otherwise it will turn brown color fast. Drain on to a kitchen towel. Crush the sev gently with your hands and keep it aside.
On the same hot oil, hold a slotted spatula over this and pour the prepared boondhi batter on to the slotted spatula. Gently shake and rotate the spotted spatula, so that the batter drips into the hot oil. Fry it until golden brown and crisp.
Drain out from and transfer on kitchen towel to absorb extra oil. Keep it aside.
Now everything is ready to mix up, I have used already roasted split dal and peanuts.
In a larg mixing bowl, combine everything together.
Sprinkle a pinch of chilly powder, salt and asafoetida, gently stir with a thick spoon. Keep aside in normal temperature and store in an airtight container. Serve along with coffee or tea.
Enjoy!! Happy Cooking.