Mixture is a very popular crispy snack in Kerala. This bakery special snack is easier to make than you think.
CourseCrunchy Snacks
CuisineKerala
Servings
500grams
Servings
500grams
Ingredients
For Sev and Boondhi
2cupsBesan
2tablespoonsFine rice flourroasted
1tablespoonOil
1/2teaspoonChilli powder
1/4teaspoonTurmeric powder
1/4teaspoonAsafoetida powder
Wateras required
Saltto taste
Oilfor deep frying
Other Ingredients
1cupPeanuts
1/2cupGram dal(pottu kadala)
1teaspoonChilli powder
1/4teaspoonAsafoetida powder
2sprigsCurry leaves
1/4teaspoonSugar
Saltto taste
OilFor deep frying
Instructions
Mix the besan, rice flour, chilli powder, turmeric powder, asafoetida powder, and salt. Add one tablespoon oil and mix well with your hand.
Transfer 3/4 cup of this mix into another bowl and add water to make a smooth batter like dosa batter. Keep aside for making boondhi.
Knead well the remaining 1 1/4 cup of flour mix into a smooth dough by adding water little by little. Keep aside for making sev.
Heat oil in a large pan and fry curry leaves until crispy. Fry peanuts until the skin turns into a light golden brown. Fry gram dal to a light golden color. Drain everything on a paper towel to absorb excess oil. Keep aside.
For making boondi, hold a slotted spatula over the oil and pour the batter on to it. Gently shake and rotate the slotted spatula to drip the batter into the oil, fry until crisp. Drain on a paper towel to absorb excess oil.
For making sev, fill the dough into a sev/ idiappam maker with small holes plate. Squeeze the dough into the oil in a circular motion, cook both sides until crispy. Drain on a paper towel to absorb excess oil. Repeat until the dough is finished.
Finally combine the sev, boondhi, peanuts, gram dal, chilli powder, asafoetida powder, sugar, salt and curry leaves. Allow it to cool completely and store in an airtight container.
NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.