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Kerala Spicy Mixture

Kerala Spicy Mixture


Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50


Serves 25

  • Roasted Rice Flour 1 cups

  • Gram flour/Besan/Kadalamavu 2 cups

  • turmeric powder 1 pinch

  • Red Chilly Powder 2 tsp

  • Melted Butter 1 1/2 tbsp

  • Asafetida /Kayam /Hing 1/2 tsp

  • Peanuts with skin /Groundnut 1/2 cups

  • Split Channa Dal/ Kadalaparippu 1/2 cups

  • Dry Red Chilly 3-4 nos

  • Curry Leaves 4 sprig

  • Oil for frying 250 ml

  • Salt 1 pinch

  • Water(as needed) 1 1/2 cups


  • 01

    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

  • 02

    Mix well and drizzle melted butter

  • 03

    Combine well and knead this into smooth dough by adding water little by little,(Note : Do not make the dough too watery)

  • 04

    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

  • 05

    Meanwhile heat oil in a deep frying pan

  • 06

    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

  • 07

    Fill the string hooper/seva/idiyappam mould with the dough after putting the small hole /noodle disc in it

  • 08

    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)

  • 09

    Drain the excess oil onto a colander or paper towel and let cool completely

  • 10

    Repeat for about 4-6 times

  • 11

    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

  • 12

    Press the the dough into the pan

  • 13

    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)

  • 14

    Repeat as needed,drain the excess oil onto a colander or paper towel and let cool completely

  • 15

    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

  • 16

    If it flows too fast, then the batter is too thin and if it won t fall, then the batter is too thick)

  • 17

    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

  • 18

    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

  • 19

    If you hold the perforated spoon higher than 11/2 inches above the oil boondi will not be round

  • 20

    The batter will start dropping through the holes into the oil

  • 21

    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

  • 22

    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

  • 23

    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

  • 24

    Fry the chana dal until it fetches a light golden color

  • 25

    Drain excess oil onto a paper towel

  • 26

    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)

  • 27

    Finally fry the red chilly and just before switch off the heat, slowly slide in some curry leaves into the hot oil

  • 28

    Caution :it will splutter so close the pan immediately with a lid till all the splutters end,Drain them too

  • 29

    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

  • 30

    Add the remaining 11/2 tsp red chilly powder, salt and reamining 1/4 tsp of asafoetida

  • 31

    Mix well and when it is completely cooled, store it in an airtight container

  • 32

    This will stay good for 3-4 weeks if stored properly,Enjoy



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