Homemade Kerala Mixture- Snack Recipe

On a rainy day, munching on these homemade crispy Kerala mixture…

When it rains, I feel nostalgic and start craving the snacks I loved as a child. This time, I was yearning for Kerala mixture. While I could have simply bought some from the nearby Indian store, I find the store-bought mixture unappealing and unhealthy since it’s fried in palm oil. So, I decided to make it from scratch instead.

Mixture is a crispy Indian snack, as the name suggest it’s made by combining many fried ingredients like sev, boondi, fried rice flakes, split gram, peanuts and seasoned with some spices. Mixture ingredients varies from state to state in India. There are both savoury & sweet versions.

Kerala mixture is usually spicy & flavourful. This is one of the snacks always found in most Kerala homes, stored in an air tight container & is available in all bakeries.

This was the first time I made mixture from scratch & I absolutely enjoyed the whole process. I had to make sev & boondi from scratch, it wasn’t that hard as I made a small batch.

This snack can be stored in air tight container for a few weeks, I tell you guys this homemade mixture won’t last for even 2 days, everyone will be seen on a munching spree. Enjoy this mixture with a cup of hot chai.

Homemade Kerala Mixture- Snack Recipe

 

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Author: Thasneen

Recipe type: Snack

Cuisine: Indian

Ingredients

For making Sev

• Gram flour or Besan- 1 cup
• Rice flour- ¼ cup
• Chili powder- 1 tsp
• Turmeric powder- ¼ tsp
• Asafoetida or hing- ¼ tsp
• Salt- ½ tsp
• Water- 4 tbsp

For making Boondi or fried gram flour balls

• Gram flour or besan- ½ cup
• Rice flour- 1½ tbsp
• Chili powder- 1 tsp
• Turmeric powder- ⅛ tsp
• Salt- ½ tsp
• Water- close to ½ cup

Other ingredients

• Flattened rice or poha- ½ cup
• Roasted split gram- ½ cup
• Peanuts- ½ cup
• Garlic, halved with skin- ¼ cup
• Curry leaves- ¼ cup
• Coconut oil- enough for frying all the ingredients
• Chili powder- 1 tsp
• Asafoetida or Hing- ¼ tsp
• Salt- ½ tsp

Instructions

1. If making a large batch, you can double or triple the recipe.
2. For making sev, to a bowl add the ingredients mentioned 'for making sev'.
3. Add water gradually & make into a smooth dough. Don't make the dough hard.
4. Place a frying pan over medium heat, add enough oil for deep frying, let oil turn hot.
5. I used the Idiyappam mould, place the disc with large holes on it into the mould.
6. Add half of the dough into the mould, close with the lid.
7. Rotate the handle on the mould.
8. The dough will fall in the shape of noodles.
9. Add the noodles directly to the hot oil.
10. Fry over medium heat till the sev turns crispy.
11. Transfer to a plate.
12. I also made thin sev with the remaining dough. I used the disc with small holes.
13. Add the remaining dough & rotate the handle.
14. Thin noodles will be formed, add to the oil & deep fry till they turn crispy.
15. Transfer to a plate.
16. Keep the thick & thin sevs aside
17. For making boondi, to a bowl add all the ingredients mentioned 'for making boondi'.
18. Add water gradually & make into a slightly thick yet flowing batter.
19. Heat enough oil in the frying pan.
20. Use a slotted spoon.
21. Keep the slotted spoon over the hot oil.
22. Add a spoonful of batter on the slotted spoon & gently spread the batter.
23. The batter will fall in the form of small balls.
24. The shape of the balls depends on the batter consistency.
25. Fry the boondi over medium heat, don't fry over high heat it will turn brown very fast.
26. Take the boondi out of the oil & keep them on a paper towel.
27. Next add flattened rice or poha to the oil, fry for a few seconds & transfer to a paper towel.
28. Fry roasted split gram in oil for a few seconds, transfer to a paper towel.
29. Fry peanuts with the skin for a few seconds, transfer to a paper towel.
30. Fry garlic & curry leaves for a few seconds, transfer to a paper towel.
31. In Kerala mixture, garlic will be added, this is optional.
32. After frying everything, have a large plate ready.
33. Roughly break the thick & thin sev & add to the plate.
34. Add all the other fried ingredients to the plate, combine well.
35. I've added ½ tsp chili powder, salt & asafoetida, combine well.
36. Based on your spice level you can add the chili powder.
37. Kerala mixture is ready, let the munching start 🙂
38. This can be stored in an air tight container for a few weeks.
39. Enjoy this homemade mixture, tasted so fresh, delicious & better than store bought mixture.

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