South Indian Mixture Recipe

Embark on a culinary journey with me as we explore the charm of South Indian Mixture—a timeless tea-time snack that graces the counters of every tea shop across India. The world of mixture recipes is vast, offering delightful variations from sweet and spicy to hot and savory. Today, I'm excited to share my personal favorite South Indian Mixture recipe, allowing you to recreate this classic treat in the cozy confines of your own kitchen.

What Is South Indian Mixture Recipe?

• The South Indian mixture recipe is a delicious and savory snack that combines a variety of ingredients and Indian spices to create a unique and flavorful blend. This mixture includes crispy and crunchy elements, such as boondi, cashews, and peanuts, as well as the rich and aromatic flavors of garlic, red chili powder, and curry leaves.
• The combination of these succulent main ingredients with Indian spices and unique seasoning results in a snack that is both satisfying and full of flavor. The process of preparing this mixture involves frying the ingredients to achieve a crispy and golden texture, and then seasoning them to enhance the taste. Whether you enjoy it as a snack on its own or as a topping for your favorite dishes, the South Indian mixture recipe is sure to delight your taste buds with its irresistible combination of flavors.

Why You'll Love South Indian Mixture Recipe?

• Crunchy and Flavorful Texture: The South Indian mixture recipe offers a delightful crunchy texture with a burst of flavors from the combination of spices, nuts, and crispy boondi.
• Healthy Ingredients: With the inclusion of besan flour, rice flour, and a variety of nuts, this mixture recipe offers essential nutrients, including proteins, healthy fats, and fiber, making it a healthier snack option.
• Versatile Snack: This mixture recipe can be enjoyed as a standalone snack or as a side dish with tea or coffee, making it a versatile and satisfying snack option for any occasion.
• Customizable Flavors: You can customize the spice level and flavor profile of the mixture recipe to suit your preferences, making it a perfect snack for everyone in the family.
• Traditional yet Timeless: This South Indian mixture recipe brings in the traditional flavors of South India and offers a timeless snack experience that has been enjoyed for generations.
• Perfect for Sharing: Whether you're hosting a gathering or simply looking for a snack to share with friends and family, this mixture recipe is perfect for sharing and bringing people together over a delicious and satisfying snack.

Ingredients for South Indian Mixture Recipe

• Besan Flour: A key component in the recipe, besan flour adds a nutty flavor and helps to bind the other ingredients together when frying.
• Rice Flour: The rice flour adds a light and crispy texture to the mixture, making it more enjoyable to snack on.
• Ajwain/Omam: Known for its distinct aromatic flavor, ajwain or omam adds a unique taste and aroma to the mixture.
• Asafoetida Powder: This ingredient adds a savory and pungent flavor to the mixture, enhancing its overall taste.
• Hot Oil and Butter: These ingredients add richness and depth to the flavor of the mixture, making it more satisfying to snack on.
• Curry Leaves: Adding a subtle earthy and citrusy flavor, curry leaves contribute to the overall aromatic profile of the mixture.

How To Make South Indian Mixture Recipe?

To make South Indian Mixture, you will need to prepare two key components: Omam Podi and Kara Boondi. These two components will then be combined with other ingredients to create the flavorful mixture.

For Omam Podi:

• Start by dry roasting the ajwain/omam until a nice aroma comes out.
• Crush it coarsely using a hand mortar and pestle, then add warm water and set it aside.
• In a bowl, sieve besan flour, rice flour, salt, and asafoetida powder, and mix well.
• Add hot oil, butter, and the filtered ajwain water. Gradually add water to form a soft, sticky dough.
• Use a sev press to form the mixture and then fry it until it’s cooked on both sides.

For Kara Boondi:

• Sieve gram flour in a bowl and then add rice flour, salt, baking soda, asafoetida, and red chili powder.
• Add water and mix until the batter becomes smooth and thick.
• Heat a wide pan with enough oil and pour the batter using a boondi karandi or perforated ladle. Fry until the boondi becomes crisp and golden.
• Deep fry cashews, peanuts, and curry leaves until they are crisp, and then add red chili powder and salt.
• Your mixture is now ready to eat.
• For added flavor, you can also fry garlic in oil and add it to the mixture.

The key steps for a flavorful South Indian mixture include properly preparing the Omam Podi and Kara Boondi, ensuring that the batter is the right consistency, and frying the ingredients to achieve the desired crispiness. By following these steps, you can create a delicious and authentic South Indian mixture that’s perfect for snacking.

Serving Suggestions

• With Tea or Coffee: This South Indian mixture recipe is perfect for enjoying with a cup of tea or coffee. The crunchy and savory flavors pair well with the hot beverage.
• With Yogurt: Serve the mixture with a side of plain yogurt or raita for a refreshing and creamy contrast to the spicy and crispy texture of the mixture.
• As a Snack: Enjoy the South Indian mixture as a standalone snack along with some sliced onions, tomatoes, and a squeeze of lemon for a quick and satisfying snack.
• With Chutney: Pair the mixture with a variety of chutneys such as mint chutney, coconut chutney, or tamarind chutney for an extra burst of flavor.
• As a Topping: Sprinkle the mixture on top of salads, chaats, or even on a bowl of plain rice for added crunch and flavor.
• Accompanied by Sambar and Rice: For a complete meal, serve the South Indian mixture with a side of sambar and steamed rice for a delicious and satisfying South Indian meal.

Tips for Making South Indian Mixture

Preparation Duration:

• The preparation for South Indian mixture may take some time due to the various components such as omam podi, kara boondi, and mixture. It is best to plan ahead and allocate enough time for each step to ensure the best results.

Cooking Techniques:

• For the omam podi and kara boondi, it's important to pay attention to the temperature of the oil. Make sure the oil is at the right temperature before frying to achieve the perfect texture and crispiness.
• When making the kara boondi, be mindful of the batter consistency. If it's too thick, you will get boondis with a tail, and if it's too thin, you will get flat boondis. Adjust the batter as needed to get the round boondis.

Importance of Garnishing:

• Garnishing the mixture with crispy fried cashews, peanuts, and curry leaves not only adds a delightful crunch but also enhances the overall presentation of the dish.
• You can also add crushed garlic for a flavorful punch, or even fried grams, poha, or cornflakes for added texture and taste.

By following these tips, you can create a delicious South Indian mixture that not only tastes great but looks inviting as well.

Variations for South Indian Mixture Recipe

• Spice Up Your Mixture For a spicier version of the South Indian mixture, you can add extra red chili powder or even a sprinkle of cayenne pepper for an added kick. Experiment with different spice blends to find the perfect level of heat for your taste buds.
• Add Some Sweetness If you have a sweet tooth, you can add some sugar or jaggery to the mixture for a unique sweet and savory combination. This will add a hint of sweetness to balance out the spiciness of the other ingredients.
• Go Nuts Feel free to mix up the nuts used in the mixture. You can add almonds, pistachios, or even walnuts for a different flavor profile. Each type of nut will bring its own unique taste and texture to the mixture.
• Get Creative with Herbs Consider adding fresh herbs such as cilantro, mint, or even curry leaves to the mixture for a burst of fresh flavor. Herbs can elevate the taste of the mixture and add a refreshing twist to the traditional recipe.
• Try Different Flours Instead of using besan flour, you can experiment with different types of flours such as chickpea flour or even a gluten-free flour blend. Each flour will bring its own unique texture and taste to the mixture.
• Add Some Crunch To add extra crunch to the mixture, consider adding crispy fried grams, poha, or even cornflakes. These will add an extra layer of texture and flavor to the South Indian mixture.

How to Store South Indian Mixture Recipe

• Storing Omam Podi: Store in an airtight container to maintain its freshness. Keep it in a cool, dry place away from direct sunlight. Proper storage will ensure that it retains its aroma and flavor for a longer period.
• Storing Kara Boondi: After frying the boondi, let them cool completely before transferring to an airtight container. Keep the container in a cool, dry place to prevent moisture from affecting the crispiness of the boondi.
• Storing Mixture Ingredients: For the cashews, peanuts, and curry leaves, store them in separate airtight containers to maintain their crunchiness and flavor. Keep them in a cool, dark place away from moisture.
• Overall Mixture Storage: Once the mixture is prepared, store it in an airtight container to maintain its freshness. Ensure that the container is tightly sealed to prevent air from entering and causing the mixture to lose its crispiness.
• Usage of Garlic: If you like the flavor of garlic, crush and fry it separately and store it in a small airtight container. Add it to the mixture just before serving to retain its freshness and flavor.
• Additional Ingredients: For the fried grams, poha, or cornflakes, store them in separate airtight containers and add them to the mixture just before serving to maintain their crispness. Keep them in a cool, dry place to prevent them from becoming stale.

By following these simple storage tricks, you can ensure that your South Indian mixture recipe stays fresh and delicious for a longer period.

Frequently Asked Questions (FAQs)

Can I adjust the spiciness of the South Indian mixture?

• Yes, you can adjust the spiciness of the mixture by increasing or decreasing the amount of red chilli powder used in the recipe. If you prefer a milder taste, reduce the amount of red chilli powder, and if you enjoy a spicier flavor, increase the quantity.

How can I ensure the boondi turns out round and crispy?

• To ensure the boondi turns out round and crispy, make sure the batter is of the right consistency. It should be smooth and slightly thick. This will help in getting perfectly round and crispy boondi. If the batter is too thick or too thin, it may affect the shape and texture of the boondi.

Can I add different nuts to the mixture?

• Yes, you can customize the mixture by adding different types of nuts such as almonds, walnuts, or pistachios. Feel free to experiment with various nuts to add different flavors and textures to the mixture.

Is there a way to make the South Indian mixture healthier?

• To make the South Indian mixture healthier, you can reduce the amount of oil used for frying and use healthier cooking methods such as baking or air-frying. You can also add roasted chickpeas or roasted seeds like pumpkin or sunflower to add more nutritional value.

Can I store the South Indian mixture for later consumption?

• Yes, you can store the South Indian mixture in an airtight container once it has completely cooled down. It can last for a few weeks if stored properly in a cool, dry place.

Can I make the South Indian mixture without garlic?

• Yes, you can omit the garlic from the recipe if you prefer not to use it. The mixture will still have a delicious flavor from the other ingredients, and you can customize it according to your taste preferences.

Conclusion:

Bringing the essence of tea shop classics into your home has never been more rewarding. With this South Indian Mixture recipe, you have the power to recreate a beloved snack that holds a special place in the hearts of many. So, roll up your sleeves, gather the ingredients, and indulge in the joy of crafting your own batch of crispy, flavorful South Indian Mixture!

Recipe Card

South Indian Mixture Recipe 2020-04-19 03:28:37

South Indian Mixture Recipe

Serves 8
Prep Time: 00:20
Cook Time: 01:00
Total Time: 01:20

Ingredients

For Omam Podi:

• 1 cup Besan Flour
• 1/4 cup Rice Flour
• 1 tsp Ajwain/Omam
• 1/4 tsp Asafoetida Powder
• 1 tsp Hot Oil
• 1 tbsp butter (15 grams)
• Salt to taste
• enough oil to fry

For Kara Boondi

• 1 cup Besan flour
• 2 tbsp rice flour
• 1/4 tsp Asafoetida powder
• 1 tsp Red Chilli Powder
• 1/4 tsp Baking Soda
• salt to taste
• 1/2 cup plus 1 tbsp as needed Water

For Mixture:

• 10 to 12 Cashews
• 1 handful Peanuts
• few Curry Leaves
• 4 to 5 Garlic pods
• 1 tsp red chilli powder
• salt to taste

Instructions

For Omam Podi:

• Dry roast ajwain/omam for 1 to 2 mins until nice aroma comes.
• Crush it by using hand mortar pestle until coarsely.
• Then add 2 to 3 tbsp of warm water and set aside for a while.
• Then filter it and keep aside.
• In a wide bowl, sieve besan flour, rice flour, salt and asafoetida powder and mix well.
• Then add hot oil, butter and the filtered ajwain water.
• Further, add water little by little to form a soft sticky dough.
• Take your sev press and fill it till 3/4th.
• Meanwhile, heat a pan with enough oil over medium heat. To check - if the temperature of the oil is correct, add in a small ''flat'' piece of dough to the hot oil, the dough should rise immediately.
• Now reduce the heat to low and then press it in the preheated oil starting from the corner like a circle ending it up in the center as shown in the video.
• Once it is cooked on one side turn over to the other side and cook till bubbles cease.
• Repeat this process for the rest of the dough.
• Drain in tissue paper.

For Kara Boondi:

• Sieve gram flour in a bowl.
• Then add rice flour, salt, baking soda, asafoetida, and red chilli powder.
• Also, add water, mix it well until the batter becomes smooth.
• The batter should be a little thick.
• (Notes: Make the batter perfectly then only you will get round boondi. If the batter is too thick, then you will get boondis with a tail, so add one tbsp of water to the batter and try again. If the batter is too thin, then you will get flat boondis, so add a tbsp of batter and mix well.)
• Meanwhile, heat a wide pan with enough oil over low to medium heat.
• When the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil.
• Then pour a ladleful of batter over the ladle and gently tap the ladle or spread it out to let the batter fall drop by drop into the oil.
• Fry the boondi till they are crisp, turn them with a slotted ladle.
• Continue to fry till the boondis become crisp and golden.
• After the oil stops sizzling, continue to fry the boondis for few more seconds so that they become crisp.
• Take out the boondi on a clean kitchen towel to drain off the excess oil.
• Then wipe off the ladle with a cloth for each batch.
• Do this process for the remaining batter as well.
• Deep fry cashews until golden then add peanuts and curry leaves until crisp, drain in a tissue and set aside.
• Then add red chilli powder and salt and give a good mix.
• Now your mixture is ready to eat.
• You can even crush garlic and fry it in oil and add it to the mixture if you like garlic flavor.
• You can also fry fried grams, poha or even cornflakes in oil and add them to the mixture.

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

Dry roast ajwain/omam for 1 to 2 mins until a nice aroma comes.

Crush it by using a hand mortar pestle until coarsely.

Then add 2 to 3 tbsp of warm water and set aside for a while.
Then filter it and keep aside.

In a wide bowl, sieve besan flour, rice flour, salt and asafoetida powder
and mix well.

Then add hot oil, butter and the filtered ajwain water.

Further, add water little by little to form a soft sticky dough.

Meanwhile, heat a pan with enough oil over medium heat.

Take your sev press and fill it till 3/4th.

Now reduce the heat to low and then press it in the preheated oil
starting from the corner like a circle ending it up in the center as shown in the video. Once it is cooked on one side turn over to the other side and
cook till bubbles cease. Repeat this process for the rest of the dough.

Drain in tissue paper.

Sieve gram flour in a bowl. Then add rice flour, salt, baking soda, asafoetida,
and red chili powder.

Also, add water, mix it well until the batter becomes smooth.

The batter should be a little thick.

Meanwhile, heat a wide pan with enough oil over low to medium heat.
When the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil. Then pour a ladleful of batter over the ladle and gently tap
the ladle or spread it out to let the batter fall drop by drop into the oil.
Fry the boondi till they are crisp, turn them with a slotted ladle.
Continue to fry till the boondis become crisp and golden.
After the oil stops sizzling, continue to fry the boondis for
few more seconds so that they become crisp.

Take out the boondi on a clean kitchen towel to drain off the excess oil.
Then wipe off the ladle with a cloth for each batch. Do this process for
the remaining batter as well.

Deep fry cashews until golden

then add peanuts and fry until browned.

and then add curry leaves and fry until crisp, drain in a tissue and set aside.

Then add red chilli powder and salt and give a good mix.

Now your mixture is ready to eat.