South Indian Mixture Recipe

South Indian Mixture, served in every tea shop all over India, is a classic tea-time snack. There are a variety of mixture recipes ranging from sweet and spicy and hot and savory. And today, I wanted to share my favorite South Indian Mixture recipe for all of you so that you can make it in the comfort of your own home!

You may also like my other Diwali sweets and savories recipes like Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, and Urad Dal Vadai.

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

• 1 cup Besan Flour
• 1/4 cup Rice Flour
• 1 tsp Ajwain/Omam
• 1/4 tsp Asafoetida Powder
• 1 tsp Hot Oil
• to taste Salt
• enough to fry Oil
• 1 tsp Red Chilli Powder
• 1/4 tsp Baking Soda
• 1/2 cup plus 1 tbsp as needed Water
• 10 to 12 Cashews
• 1 handful Peanuts
• few Curry Leaves

Instructions

• 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.
• 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

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.