Bombay Mixture (Kerala Style Mutta Mixture) | Dal Moth Namkeen(Mixture)

Do you love sweet or savoury snacks ?? 

I love savoury snacks the most however H has a sweet tooth and this goes to my kids as well, both have different tastes. In a way it's good to have mixed taste buds so that I try and showcase both sweet and savoury snacks. But both our taste buds enjoy sweets / payasam or love munching mixture/ samosas too in moderation. 

I have already posted a few of the popular mixtures/ namkeen which are my favourites. But I love mutta mixture or dal moth namkeen too/ Bombay mixture. These are recipes that I love munching anytime, and I loved admiring the glass bottles in bakeries with different kind of mixtures as a child too. The dal moth mixture is prepared using whole masoor dal and green gram and sev is added to this mixture along with fried peanuts, cashews and almonds. The whole masoor dal and green gram has to be soaked nicely and dried under a fan to remove any moisture before frying in hot oil. Adding chilly powder is optional, you can even add black pepper powder as well. Do give these a try as its simple to make and enjoy at home. 

Please check out more snack recipes that you can prepare and store in airtight containers-
* Kerala Spicy Mixture

* Homemade Sev

* Corn Flakes Mixture

* Poha Chivda(aval mixture)

* Aloo Bhujia

* Madura Seva 

* Baked Ribbon Pakora (Ola Pakawada)

* Namak Pare

* Murmure Namkeen

Soaking time ~ 4–5 hours

Dal drying time ~ 30 minutes- 2 hours

Cooking time ~ 20 minutes

Serves ~ a big bottle

Author ~ Julie

Ingredients 

to make mixture

whole masoor dal 1 cup

green gram dal/ cherupayar 1/2 cup

*sev(recipe below) 2–3 cups

peanuts 1/3 cup

almonds 1/3 cup

cashews 1/3 cup

salt 1 tsp

hot chilly powder 1 tsp

hing/ asafoetida/ kayam podi 1/4 tsp

amchur powder 1/2 tsp

to make sev

besan / kadalmavu 1.5 cups (150gms)

oil 1 tbsp 

salt 3/4 tsp 

water 1/2 cup

turmeric powders, a good pinch

hing/ asafoetida/ kayam podi 1/4 tsp

Watch on YouTube -

Method

• Wash and soak the whole masoor dal, green gram dal in enough water for 3-4 hours.
• Drain the water completely in a strainer and spread on a clean cloth.
• The dal should dry completely before frying, else may burst in oil. So, dry under a fan or air dry for 30 minutes- 2 hours. There shouldn't be any traces of water on dal or dry using layers of papr towel.

• In the meantime, prepare the sev. Take the besan, hing, turmeric powder and salt. Combine well. To this add oil, rub the oil into the flour very well(important step). Add water little by little(needs 1/2 cup for this measure) and make a dough using a spoon. Beat the dough using a spoon for 45 seconds (It's better to use a spoon rather than hands, as it sticks to the hands very badly).
• Take the idiyappam press or mould, apply a thin layer of oil in the inside of the mould (use the mould with the smallest holes to make the sev). Then dip your hands in water, scoop out the dough into the mould. Then close the mould.
• Heat oil in a kadai up to 2' deep and then when the oil is hot, lower the flame and hold the mould over the oil to press the dough in concentric circles(don't overcrowd but just enough to cover the diameter of the kadai).

• Increase the heat to medium once you finish pressing the mould over oil. Wait for the bubbles to settle and then flip the other side. When the bubbles reduce, then it's fried and can be removed using a slotted spoon(as in pic).
• Next, fry the dried masoor dal and green gram. The dal takes almost 3–4 minutes to fry on high flame, the bubbles subsides is a indicator to drain the dal from oil. Use a strainer with smaller holes to remove the dal from oil easily. Drain on a paper towel and then fry the peanuts, cashews, almonds one by one. Drain on paper towel and keep aside.

• Now add the sev in a bowl and crush gently to break the long strands. Then add the fried dals, peanuts, almonds, cashews, chilly powder, hing, amchur powder and salt.

 

NOTES

* Adding chilly powder at the end is optional, You can add black pepper powder to instead of red chilly powder or just leave without adding any of the two to yield a yellow colour Bombay mixture. The south Indian variety is yellow and doesn't have the red chilly powder added at the end.

* Adding amchur powder adds a nice tangy flavour to the mixture.

* You can add more fried nuts to the mixture, but these measures yield a good mix of nuts.

* It's better to prepare the dough with spoon, as the besan tens to stick to the hands very badly.

* Don't overcrowd the wok when pressing the sev for frying, else the sev may not fry properly and may remain soggy in places.

FOR MORE KERALA SNACKS RECIPES, CLICK HERE.