Kerala Spicy Mixture

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Kerala Spicy Mixture


Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min


Serves : 25
  • 1 cups roasted rice flour

  • 2 cups gram flour/besan/kadalamavu

  • 1 pinch turmeric powder

  • 2 tsp red chilly powder

  • 1 1/2 tbsp melted butter

  • 1/2 tsp asafetida /kayam /hing

  • 1/2 cups peanuts with skin /groundnut

  • 1/2 cups split channa dal/ kadalaparippu

  • 3-4 nos dry red chilly

  • 4 sprig curry leaves

  • 250 ml oil for frying

  • 1 pinch salt

  • 1 1/2 cups water(as needed)


  • In a mixing bowl, sift and add the rice flour, gram flour/besan, turmeric powder, 1 tsp red chilly powder 1/4 tsp asafetida and salt
  • Mix well and drizzle melted butter
  • Combine well and knead this into smooth dough by adding water little by little,(Note : Do not make the dough too watery)
  • The consistency that is little bit looser than chappati dough and it may stick to your hands at first, as you progress with kneading you will get smooth dough),Set aside
  • Meanwhile heat oil in a deep frying pan
  • When hot, check by dropping one tiny piece of dough, if it rises immediately without changing color then the oil is ready to start frying
  • Fill the string hooper/seva/idiyappam mould with the dough after putting the small hole /noodle disc in it
  • Press the the dough to hot oil in circular motion, Fry for about 30 seconds on each side or it gets a golden color over medium-high heat (Note : This frying is pretty quick, so care should be taken not to brown the sev)
  • Drain the excess oil onto a colander or paper towel and let cool completely
  • Repeat for about 4-6 times
  • Now change the press design to the ribbon and fill the string hooper/seva/idiyappam mould with the dough after putting the narrow slit /pakkavada/ribbon pakoda disc in it
  • Press the the dough into the pan
  • Fry until, it gets a golden color(Note : It take little more time than sev, so they need to be cooked on low heat for couple of minutes on each side)
  • Repeat as needed,drain the excess oil onto a colander or paper towel and let cool completely
  • Now lets fry boondi, slightly thin the dough with little water to make it pourable consistency (Note : The batter should flow through the holes of the spatula on a medium speed
  • If it flows too fast, then the batter is too thin and if it won t fall, then the batter is too thick)
  • In the same oil, hold a perforated spoon about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand
  • With your other hand pour some of the batter onto the perforated spoon to cover all of the holes without spilling over the edge of the perforated spoon
  • If you hold the perforated spoon higher than 11/2 inches above the oil boondi will not be round
  • The batter will start dropping through the holes into the oil
  • If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again
  • Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer and fry them until the sound of sizzling stops and boondis are light gold in color
  • Remove the boondi out of the oil with a slotted spoon (Note : this allows excess oil to drip back into the frying pan)and drain the excess oil onto a colander or paper towel and let cool completely
  • Fry the chana dal until it fetches a light golden color
  • Drain excess oil onto a paper towel
  • Now fry the peanuts till golden brown color,(Note : Make sure not to over fry the peanuts and chana dal as they cook very fast)
  • Finally fry the red chilly and just before switch off the heat, slowly slide in some curry leaves into the hot oil
  • Caution :it will splutter so close the pan immediately with a lid till all the splutters end,Drain them too
  • Now mix everything in a large bowl, place the string hoppers/sev crush it with your hand to make the sev smaller,(Note :You can decide the length of the Sev), ribbon pakodas, fried peanuts, chana dal, red chilly and curry leaves
  • Add the remaining 11/2 tsp red chilly powder, salt and reamining 1/4 tsp of asafoetida
  • Mix well and when it is completely cooled, store it in an airtight container
  • This will stay good for 3-4 weeks if stored properly,Enjoy