Mixture Recipe – Mixture is a popular South Indian snack. A handful of mixture and a cup of hot tea will always let you conclude your day on a high note. Except for the Sev, the remaining required items will vary depending on the state.
Before we go into the mixture recipe, let’s take a loot at the mixture in general. For instance, the Gujarati combination contains chickpeas, whereas the madras mixture does not. After going to the UK, I discovered that London now has its own mix – London Mixture.
As I previously stated, there is no standard method for preparing the mixture. Every individual and every bakery establishment has their own style of preparation.
For the madras mixture, the essential items should be Sev, Khara boondi, roasted gram, curry leaves, fried peanuts, and cashews. More items, such as puffed rice and chickpeas, can also be added if needed. When you combine all of this with some salt and chilli powder, you’ll have the perfect spicy mixture. Sounds yummy, innit?
It is also one of the Diwali snacks that must be prepared. So, if you attempt this recipe now, you might not need to go to the bakery for the mixture packets next Diwali. Apologies for missing this year’s Diwali, by the way. But don’t forget to bookmark this post so you can come back to this post later.
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Personally, the mixture is one of my favourite snacks and goes well with evening tea, watching movies, playing Monopoly with friends, and so on. Lol!! Anyway, let’s get started with this excellent tea time snack!!
Ingredients FOR MIXTURE RECIPE
- Gram flour/besan flour
- Asafoetida powder
- Chilli powder
- Turmeric powder
- Baking soda (optional)
- Water (use as needed)
- Puffed rice (optional)
- Fried peanuts
- Fried cashews and other nuts
- Curry leaves
- Roasted gram
Preparation FOR MIXTURE RECIPE
Preparation of Sev – Mixture recipe
- Put the gram/besan flour in a big bowl.
- Now season with the chilli powder, salt, and turmeric powder to taste.
- Mix all of the dry powder together with your hands, then gradually add water to create a firm yet soft non-sticky Sev dough.
- Cover it and set it aside.
- Warm up enough oil to do all of the deep frying. Check the temperature of the oil by dropping a little pinch of dough into it; it should rise immediately. If the piece is still in the oil, wait a few minutes until the oil is quite hot before frying it.
- Stuff the dough into the murukku maker using the Sev circular slot.
- In a circular motion, press it into the heated oil.
- If the oil becomes too hot, the Sev will go bad and turn into dark brown colour.
- The gushing sound immediately fries the Sev.
- Flip once in between.
- Remove from the oil and drain into a tissue paper after the bubbles have totally disappeared.
- To create Sev, repeat the method for all batches. Wait for the oil to warm up again before starting each batch.
- There you have it!! Sev is ready!!
If you don’t have this murukku maker, here is a link to Amazon.
For those in the UK
For the people in India
Preparation of Khara Boondi – Mixture recipe
- Pour a cup of Besan flour into a mixing bowl.
- Add the chilli powder, turmeric powder, salt, and a pinch of baking soda in a mixing bowl. For crispy boondi, use baking soda. However, you can keep it as optional if you don’t want to add.
- Now gradually add water to form a lump-free boondi batter. The batter should be slightly thicker than a dosa batter.
- Reheat the same oil until it reaches the ideal temperature. As indicated in the Oma podi recipe, check the temperature before frying the boondi.
- To make boondi, use a ladle with holes. Below is the amazon link if you want.
- Pour a boondi batter into the hot oil onto to the ladle with holes and spread in a circular motion.
- The boondis should be fried in the heated oil right away.
- Please keep in mind that if your boondis arrive with tails, the batter will be very thick; add more water and repeat the process. If your boondis are flat, it means your batter is too thin; add some besan flour and proceed with the steps.
- Stir frequently to ensure even cooking.
- Remove from the oil when the buzzing stops and the bubbles disappear.
- Repeat for the remaining boondis and set aside. Before beginning each batch, make sure the oil is hot.
If you don’t have this ladle with holes, here is a link to Amazon.
For those in the UK
For the people in India
Preparation of OTHER ITEMS
- Take all the other ingredients required for your mixture like puffed rice, peanuts, fried gramme, cashew nuts, and few curry leaves, etc.
- Fry the puffed rice in the same oil for a few minutes.
- Remove it and set it aside once it has puffed up.
- Now, keep the heat on medium and fry the fried-gram in the same oil.
- When the fried gram is golden, remove it from the pan and set it aside.
- Make sure the oil stays at the same temperature.
- Add the peanuts into the pan. It takes some time for raw peanuts to get totally fried. Remove the peanut from the oil when the skin turns dark and set aside.
- Fry cashew nut bits in the same heated oil and set aside as well.
THE MIXTURE TIME
- In a wide big bowl crush the Sev into little bite-size bits
- Mix the khara boondi and all the other fried ingredients into the bowl as well.
- Add chilli powder, salt, and sugar to taste. Sugar enhances the flavour of the mixture – as per your spice level.
- Mix all the ingredients with the spice powders evenly.
- Give a nice toss so that the spice powders will stick with the fried ingredients.
- And there you have it!! The south Indian mixture is ready for the evening tea break. As long as you keep it in an airtight container, it will stay fresh and crispy for at least 15 days and possibly longer.
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- Please make sure the oil is heated enough before frying each ingredient.
- If you prefer an even spicier version, add a little chilli powder to the boondi batter and sev dough as well.
- While adding salt, please be cautious because we have already used salt in both the boondi batter and the sev dough.
- This is the traditional South Indian mixture preparation method. You can experiment with different ingredients, such as moong dal or other lentils, or kattamitta, to suit your taste.
Do try this at home and let me know your feedbacks in the comments below. Also share the photos with us and tag us in the social handles. What is the next recipe do you want us post here? Let me know that in the comments as well.
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