MIXTURE RECIPE – South Indian Savory Snack

MIXTURE RECIPE – South Indian Savory Snack

Mixture is a mix of different savory snack recipes. Generally sev is the main ingredient in mixture and other ingredients like kara boondi , groundnuts , poha , fried gram, green peas are added as per individual taste. There are different types of mixture in various region. Madras mixture, Bombay mixture, Sweet mixture, Boondi mixture and lot of them.

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Today I am sharing a simple South Indian Mixture recipe. This is perfect for a Tea time snack and also for snack box. We use to pack this snack during travel time. Do try this recipe for this Diwali and enjoy with friends and family.

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SERVING SUGGESTION :


AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Snack                               YIELD : 4-5 cups


INGREDIENTS :

  • Oil – For deep fry
  • Peanuts – 1/4 cup
  • Poha / aval – 1/4 cup
  • Fried gram / Pottukadalai – 1/4 cup
  • Curry leaves – 2 strings
  • Red chilli powder – 1 Tsp or as needed
  • Salt – as needed
  • Hing / Asafoetida – as needed

For Kara Boondhi :

  • Besan flour / Gram flour – 1/2 cup
  • Rice flour – 2 Tbsp
  • Red chilli powder – 1/2 Tsp
  • Hing / asafoetida – large pinch
  • Baking soda – small pinch
  • Turmeric – 1/8 Tsp
  • Salt – as needed
  • Water – as needed

For Sev :

  • Besan flour / Gram flour – 1 cup
  • Rice flour – 4 Tbsp
  • Hing / asafoetida – large pinch
  • Turmeric – 1/8 Tsp
  • Salt – as needed
  • Water – as needed

PREPARATION :

  1. Keep all ingredients ready. You will need a jallikarandi / Perforated laddle for making boondi and Murukku press with fine holes for making sev.
  2. Sieve besan flour.

PROCEDURE :

For Kara Boondhi :

  1. Combine besan flour and rice flour in a mixing bowl.
  2. Add turmeric, red chilli powder, hing, salt, baking soda and combine well.
  3. Add water little at a time and make a batter of pouring consistency.
  4. Heat oil for deep frying.
  5. Pour the batter through the perforated laddle and press it gently using another laddle. Also move the laddle while pressing that to avoid lump formation.
  6. Make in batches. Let it get fried.
  7. Filter them from oil and place it on a paper towel to get rid of excess oil.

For Sev :

  1. In a mixing bowl, add besan flour and rice flour together.
  2. Add turmeric, salt, hing and combine well.
  3. Add water little by little and make a soft dough.
  4. Heat oil for deep fry over medium heat. Grease the murukku press with oil.
  5. Fill the press with dough and press it on the hot oil.
  6. When one side gets cooked flip it and cook on the other side.
  7. When they are done, remove it from oil and place it on paper towel.
  8. Make sev in batches. (Do not overload)
  9. Break it by just pressing it.

For Mixture :

  1. In the hot oil fry ground nuts, fried gram , poha and curry leaves separately.
  2. After frying each ingredient place it on a paper towel to get rid of excess oil.
  3. Poha will get fried very soon.
  4. Turn off the heat and fry curry leaves. Be careful while frying curry leaves it will splutter sometimes.
  5. Add everything to a large mixing bowl. (Kara boondi, sev, ground nuts, poha, curry leaves and fried gram)
  6. Add salt, red chilli powder and hing. Combine well using a spoon or spatula.
  7. When it completely cooled down store it in an air-tight container.

NOTES :

  • You can alter the quantity of nuts and other ingredients.
  • You can skip or add nuts.(Cashew nuts, Ground nuts, Green peas, garlic or other lentils)
  • You can adjust spice level.
  • If you like sweet mixture you can add raisins or sweet boondi or both.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :

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