mixture recipe | south indian mixture recipe | spicy kerala mixture (2024)

mixture recipe | south indian mixture recipe | spicy kerala mixture with detailed photo and video recipe. basically a crispy snack which is referred with different names like chivda, madras mixture, or even as farsan sometimes. in south india, it is typically prepared during festival like diwali or deepawali withomapodi recipe or sev critical for this mixture recipe.

mixture recipe | south indian mixture recipe | spicy kerala mixture with step by step photo and video recipe. as mentioned earlier, it is known with different names and each region has a subtle variation to each other. some may includefried dry coconut, others include corn flakes, friedgreen peas, cashews, groundnuts and fried lentils. this mixture recipe i would term it as south indian variation in which i have tried to add all flavours withomapodi recipe or sev being the important one.

this is one suchsouth indian mixture recipe which i can proudly say that i have inherited it from my father. he is great fan of this spicy and crispy munching snack and ensures there is always ample stock of it for his evening tea time snack. he even varies it each time and introduces subtle variation each time he prepare. during my college days i use to sitnext to him in the kitchen while he used to prepare this. certainly i had all the basics for this recipe, yet i wasn’tclear with this recipe. hence i hadto give him a call to note down this recipe when i decided to preparespicy kerala mixturewith video. many many thanks to him for this amazing recipe.

furthermore, some important and critical tips and recommendations to make it perfect and crispysouth indian mixture recipe. firstly, while preparing the spicy boondi the consistency is very critical. the batterhas to be neither thin or watery, nor thick and has to be in between. also the boondi and omapodi has to be deep fried in a hot vegetable oil or they would form a lump. secondly, you can reuse the same oil for deep frying all the snacks and can be done one after the other. finally make sure to mix all deep fried ingredients when they are warm otherwisespicy kerala mixturemay not have the balance in spices.

finally i would like to highlight my other spicy snacks recipes collection with this post ofsouth indian mixture recipe.this includes, instant chakli, butter murukku, ring murukku, nippattu, banana chips, karela chips, potato chips and aloo fry recipe. further do visit my other recipes collection from my blog like,

• street food recipes collection
• sandwich recipes collection
• chaat recipes collection

south indian mixture orspicy kerala mixture:

recipe card for south indian mixture orspicy kerala mixture:

how to make south indian mixture recipe with step by step photo:

sev recipe /omapodi recipe:

1. firstly, in a large mixing bowl take1 cup besan, ¼ cup rice flour, pinch of hing and salt to taste. combine all the ingredients well.
   
2. further add water as required, and knead dough.
   
3. knead to smooth and soft dough. the dough will be slightly sticky, thats normal.
   
4. grease the small holed mould with some oil and stuff dough into it.
   
5. further, press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.
   
6. after a minute, flip over and fry theother side.
   
7. finally, drain over kitchen paper to absorb oil and repeat making more sev /omapodi with the remaining dough.
   

boondi recipe:

1. firstly, in a large mixing bowl take1 cupbesan, ¼ tsp turmeric,pinch of hing,¼ tsp baking soda and salt to taste.combine all the ingredients well.
   
2. further add water as required, andwhisk the batter.
   
3. add more water if required and form a smooth flowing consistency batter. if the batter is too watery then the boondi will be large and flat.also if batter is too watery then you get tail to boondi.
   
4. into hot oil, pour the batter over perforated laddle and spread with the help of another ladle.
   
5. small bubble batter will fall into oil forming boondi.
   
6. stir occasionally till the boondi will get cooked and turn crisp. (takes not more than 2 minutes)
   
7. finally, drain over kitchen paper to absorb oil and repeat making more boondi with the remaining batter.
   

mixture recipe:

1. firstly, crush the prepared sev / omapodi slightly.
   
2. also add in prepared boondi.
   
3. in the same oil fry¼ cup peanuts, ¼ cup fried gram dal, ¼ cup cashewsandfew curry leaves separately.
   
4. also fry½ cup thick poha till they turn crisp. drain them onto kitchen paper.
   
5. add the fried nuts and poha into themixture bowl.
   
6. additionally, add in1 tsp chilli powder, pinch ofhing, 1 tsp sugar and salt to taste.
   
7. mix all the ingredients till the spices gets combined well.
   
8. finally, mixture is ready. store in a airtight container once cooled completely and serve for a month or more.
   

notes:

• firstly, use fresh oil to prepare entire mixture recipe. else the mixture wont taste great.
• also adding rice flour in sev / omapodi makes it more crispy and tasty.
• additionally, adjust the amount of chilli powder to your taste. add in chaat masala and pepper for more flavours.
• finally, mixture can also be used in preparing chaat.