Kerala Spicy Mixture ~ My Mom's Style

Kerala spicy mixture is a deep-fried snack that you can make in large batches and store for over a month.Mom used to make this in large batches and store for a quick evening snack.I loved this snack very much, but with time had become quite bored with this mixture and so had never thought to make this at home.However, away from home reminds every one of their mom's preparations and nostalgia sets in.One fine day, I badly craved to have this crunchy snack with tea.Though I initially settled with the store brought mixture, but they never gave me this taste.So, ended up making this spicy mixture at home.Mixture making is not a tedious job but all the ingredients listed is a must, for a good mixture.I had posted the low fat version of corn flakes mixture sometime back, and this is quite similar to that.Try and enjoy this at home !!

Check out the recipe here as YouTube #shorts or Insta Reels.

Ingredients
kadalamavu/ besan/chick pea flour 2 cups
rice flour 1/2 cup
chilly powder 1 tsp
turmeric powder 1/2 tsp
asafoetida /hing/kayam podi 1/3 tsp
salt 1/2 tsp
water 1 cup(nearly)
groundnuts/peanuts with skin 1/2 cup
dalia /split dal/kadalaparippu 1/2 cup
beaten rice /aval 1/2 cup

garlic 1 head crushed
curry leaves 6 sprigs or more

for bhoondi
besan /kadalamavu  3/4 cup
chilly powder 1/4 tsp
asafoetida/kayam podi a good pinch
salt to taste
water 1/2 cup

for assembling
chilli powder 2tsp
kayam/asafoetida 1/4tsp
salt 1tsp or lesser as per preference

Method

TO PREPARE SEV

• In a bowl,add the chick pea flour,rice flour,chilly powder,turmeric powder,asafoetida and salt.Using water make a smooth dough like we do for idiyappam(string hoppers).Using the idiyappam mold,Pinch out small balls of dough and press down in the mold.Close and keep ready.
• Heat oil in  a pan upto 2" deep and wait till oil is hot. Press down the mold holding upright in oil and make circular swirls to fill the rounds(don't over crowd).Wait sev to lightly turn crisp on one side and then turn the other side. Cook both sides and drain using slotted spoon on a paper towel.
• Repeat the same step of preparing sev till you finish all the dough. Drain on paper towels and leave to cool. Switch off flame till you prepare the bhoondi batter.

TO PREPARE BHOONDI

• Make a thin batter using chick peas flour, chilly powder, asafoetida,salt and water listed under bhoondi.
• Heat the same oil, using a slotted spoon with round sharp holes, pour the batter through the holes. You may find small roundels(bhoondi )in oil and don't overcrowd the oil with bhoondis.
• Wait till it turns slightly browned. Drain on paper towel. Keep aside. In the same way, fry the groundnuts, beaten rice(aval), dalia, curry leaves and crushed garlic separately. Drain on paper towels. Keep aside till you assemble.

(fried sev-upper left,bhoondi-upper rt,fried groundnuts,dalia,beaten rice and curry leaves-lower lt,final assembling last pic on bottom rt)

ASSEMBLING

• Crush the sev to your desired length size and add in all the fried bhoondis, ground nuts, dalia, beaten rice, curry leaves. Add in the chilly powder, asafoetida and salt. Quickly toss it well to coat everything evenly. Check for salt and spice, adjust as per tolerance.
• Cool completely before storing in containers.

 Servings ~ a large bottle


NOTES
* Use a slotted spoon that has sharp edges under the spoon,the bhoondi comes perfect with those slotted spoon.
* You can use thin mold for making thinner sev.I had this as the smallest size.
* Rice flour adds crispiness to the sev.

* Adding garlic crushed is optional, but it adds a unique kerala mixture flavor.

For more kerala snacks recipes,click this link.