mixture recipe

Mixture – South Indian style

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Mixture is quite famous in all parts of India and you can see everyone snacking on them from time to time. While visiting relatives or friends, it is a custom to bring them sweets and this mixture and you can find a tall airtight box filled with this snack mix in almost every home. This is called “mixture” as it is made using a variety of ingredients The one I’ve made here is a south Indian version and has ingredients like peanuts, curry leaves, poha (beaten rice), omapodi & boondhi made using fried chickpea batter. This is my Mom’s recipe and I have shared it with you so you can try it at home. It is quite simple to make if you have all the ingredients at hand. Homemade snacks taste so much better and I just enjoyed a bowl of this mixture while uploading the recipe on the blog! 😀

Ingredients:

For the Omapodi:

  • Besan (gram flour) – 1 cup 
  • Rice flour – ¼ cup 
  • Ajwain seeds powder (omam/carrom seeds) – 1 tablespoon, roasted & powdered
  • Salt – 1 teaspoon 
  • Red chilli powder – ¼ teaspoon 
  • Asafoetida (hing) – a pinch 

For the kara boondhi:

  • Besan (gram flour) – ½ cup 
  • Salt – ½ teaspoon
  • Red chilli powder – ½ teaspoon  
  • Baking soda – ¼ teaspoon 
  • Asafoetida (hing) – a pinch 

For garlic masala paste:

  • Garlic – 4 cloves (large)
  • Red chilli powder – 1 teaspoon 
  • Cumin powder – ½ teaspoon 

Other ingredients:

  • Groundnuts(peanuts) – ½  cup 
  • Cashew nuts – ¼ cup 
  • Curry leaves – 3 sprigs 
  • Split gram (pottukadalai/dalia) – ¼ cup 
  • Poha (beaten rice) – ¾ cup 
  • Asafoetida (hing) – a pinch 
  • Oil for frying 
  • Salt to taste 

Utensils needed:

  • Murukku maker (with a tiny holed disc) – to make omapodi 
  • Slotted spoons (jali karandi) – to make boondhi & to fry
  • Ladle (kulambu karandi) – to make boondhi 
  • Bowls – for mixing 
  • Large Kadai – for frying 

Instructions:

  1. This recipe isn’t as complicated as it looks. You only need to prepare the omapodi & boondhi & the rest are to be fried & assembled. 
  2. Omapodi – First we shall make the omapodi. In a large bowl, combine all the ingredients until the flour and spices are well incorporated. Slowing add in a little water and knead to form a tight dough. The dough should be smooth and not sticky. Heat enough oil in a large kadai for frying. Lightly grease the murukku mould. Use a disc with the tiny holes for making the omapodi. Insert the dough into the mould and secure the lid tight. 

          When the oil is hot enough, press the murukku maker directly over the hot oil and let the dough fall into the kadai. While pressing rotate in a circular motion to release the dough in a circular disc.

omapodi

Fry the omapodi on medium-low flame until crisp and the bubbles settle down. The omapodi must be golden yellow in color and mustn’t turn brown. Remove the omapodi using a slotted spoon and drain the oil. Transfer to a plate lined with a tissue paper. Repeat the same for the rest of the dough and as you make the next few batches ensure that the oil is not too hot and reduce the flame so as not to burn it. Once the omapodi is ready, break them gently into small pieces and transfer them into a large mixing bowl. 

2. Kara Boondhi – In a bowl, add in all the ingredients mentioned and mix well. Gradually add in a little water until it forms a smooth batter with no lumps. The batter should be thick and not thin and flowy. Only if the batter is thick enough will the boondhis hold shape when dropped into the kadai. Reheat the oil and drop a tiny bit of the better into the oil. It should fluff up and rise to the top indicating that the oil is hot enough. Hold a slotted spoon over the kadai and using a ladle scoop the batter and pour into the slotted spoon so that they fall like droplets into the oil. Move the slotted spoon around the kadai as the batter falls so the boondhis spread well and don’t clump together. Fry until they’re crisp and turn golden in color. Remove and drain the oil and transfer to a plate lined with a kitchen towel. Once the oil is drained, transfer to the mixing bowl with the omapodi. 

  1. Now we will fry the rest of the ingredients – the peanuts, cashew nuts, curry leaves, split gram and poha. Fry them all separately for just a few seconds(don’t overfry), drain the oil and transfer to the large mixing bowl. 
south indian  mixture
  1. Using a mortar and pestle or a blender, mash the garlic, chili powder & cumin powder together until it forms a smooth paste. Add this to the mixing bowl with ¼ teaspoon salt & a pinch of hing. Toss and gently mix together all the ingredients until the masalas are evenly coated while being careful not to break them. Your delicious homemade mixture is ready!! Store in an airtight container and snack on it whenever, wherever. 😉
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