Kerala Mixture

Recipe No: 31

Growing up, there was a time when me and my two brothers where in the hostels in different places for our studies. So when vacation comes, the normally quiet household become active with conversations and 'hunger calls'…. So to stuff our hungry stomachs my mother used to make a lot of Kerala snacks that can be stored for a long time…. Mixture was one among them and I remember her slaving in the kitchen for a long time to make containers full of Mixture. But if made in small quantities, it is very easy to make.

Ingredients
For Sev

• Channa Dal Flour/ Kadalamavu……….2 cups (Chickpea Flour)
• Turmeric powder…………………………….1/3 Teaspoon
• Asafoetida/ Kayam / Hing Powder.….1/8 Teaspoon
• Chilly Powder…………………………………..1/2 Teaspoon
• Salt as per taste

For Boondhi

• Channa Dal Flour/ Kadalamavu……….1 cup (Chickpea Flour)
• Turmeric powder…………………………….1/4 Teaspoon
• Asafoetida/ Kayam/Hing Powder……A dash
• Chilly Powder…………………………………..1/4 Teaspoon
• Salt as per taste

Other Ingredients

• Oil for deep frying
• Split Channa Dal/ Kadalaparippu………1/4 cup
• Peanuts with skin……………………………..1/2 cup
• Curry leaves………………………………………4-5 sprigs
• Chilly Powder, Salt and Hing as per taste

Special Utensils needed

• String Hopper/ Idiyappam Maker
• A Spatula with holes

Method of Preparation

1. Mix all the ingredients in the Sev section. Add enough water to make soft yet firm dough.
2. Heat a pan of oil on medium high heat.
3. Load the String Hopper maker with the dough and press it into the oil in a circular motion. Don’t overcrowd the pan. When the pan is filled, stop and cut the Sev from the String Hopper maker. This will make one large Sev.
4. Fry it till one side is done and turn. When it is crispy take it out of the oil and place it on a paper towel and let the excess oil drain. This frying is pretty quick and will take only like 2-3 minutes on medium high heat. Don’t brown the Sev. To ensure even frying, take care not to make the Sev thick in one portion of the pan.
5. When it is drained, crush it with your hand to make the Sev smaller. You can decide the length of the Sev.
6. Repeat the same process until all the dough is used. Keep the Sev aside.
7. Mix all the ingredients in the Boondhi section with water so as to make a batter that flows. The consistency can be decided with a simple test. The batter should flow through the holes of the spatula on a medium speed. If it flows too fast, then the batter is too thin and if it won’t fall, then the batter is too thick.
8. Once the batter is made, drop it on to the spatula with holes that is held on top of the hot oil and allow dripping into the oil. Don’t overcrowd the pan.
9. Fry till crispy. Drain it onto a paper towel. Repeat with the whole batter.
10. To the hot oil add the peanuts and fry for a minute followed by curry leaves and Channa Dal and fry all together till crispy and drain it.
11. Mix the Sev, Boondhi, Peanuts, Curry leaves and Channa Dal together and add Salt, Red Chilly powder and Hing(one or two dashes) as per taste.
12. When it is completely cooled, store it in an airtight container.This will stay good for 2-3 weeks if stored properly.

 





Make it, enjoy the deliciousness and 
serve it to your family with love...