Simple, practical, and full of everyday flavour, mixture recipe | south indian mixture recipe | spicy kerala mixture is a vegetarian Indian snacks made with besan / gram flour, rice flour, and of hing / asafoetida in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 1 Jar
- Category: snacks
- Cuisine: Indian
Ingredients
for sev / omapodi:
- 1 cup besan / gram flour
- ¼ cup rice flour
- pinch of hing / asafoetida
- salt to taste
- water as required (to knead)
- oil to grease mould and deep fry
for boondi:
- 1 cup besan / gram flour
- ¼ tsp turmeric / haldi
- pinch of hing / asafoetida
- ¼ tsp baking soda
- salt to taste
- water as required (to batter)
- oil to grease mould and deep fry
other ingredients:
- ¼ cup peanuts / groundnuts
- ¼ cup fried gram dal / putani
- few curry leaves
- ¼ cup cashews / kaju
- ½ cup thick poha / flattened rice / beaten rice
- 1 tsp kashmiri red chilli powder
- pinch of hing / asafoetida
- 1 tsp sugar
- salt to taste
Method
- firstly, crush the prepared sev / omapodi slightly.
- also add in prepared boondi.
- in the same oil fry ¼ cup peanuts, ¼ cup fried gram dal, ¼ cup cashews and few curry leaves separately.
- also fry ½ cup thick poha till they turn crisp. drain them onto kitchen paper.
- add the fried nuts and poha into the mixture bowl.
- additionally, add in 1 tsp chilli powder, pinch of hing, 1 tsp sugar and salt to taste.
- mix all the ingredients till the spices gets combined well.
- finally, mixture is ready. store in a airtight container once cooled completely and serve for a month or more.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
