South Indian Madras Mixture - Here we have Diwali, and everyone looks forward to and enjoys the delicacies. Here is a recipe for a delicious South Indian Mixture that pairs beautifully with sambhar rice, bisi bele bath, and—of course—our favourite evening snack.
Ingredients
- 4 cup besan
- 2 spoon rice flour
- 250gms peanuts
- 100gms roasted gram (chutney dal)
- 1/4 cup roasted cashew nuts
- 1 spoon red chilli powder
- 1 tsp asafoetida
- 1 tsp turmeric powder
- 2 bunches of curry leaves
- salt (as per requirement)
- groundnut oil for frying
Method
For making Sev
1. Take 2 cups of gram flour (besan) and knead it into a smooth dough by adding required amount of water. Make sure the dough is not sticky.
2. With a sev maker, make the sev by frying it in batches in oil and keep them aside.
For Making Boondi
1. Next, take another 1 cup of besan, 1 spoon of rice flour, 1 teaspoon of asafoetida, 1 teaspoon of red chili powder, a pinch of turmeric, and salt as per requirement. Mix everything nicely and gradually add water, making a thick batter of pouring consistency.
2. In a kadai, heat the oil. Once the oil is heated, fill the perforated spoon ladle with batter with a spoon. Using the same spoon, lightly spread the batter. The boondis should be fried over medium heat until golden and crispy.
3. Place the boondis aside.
For Making Ribbon pakoda
1. Take 1 cup besan, 2 spoons of rice flour, 1 teaspoon asafoetida, 1 teaspoon cumin seeds, 1 teaspoon red chilli powder, and salt. Mix everything well. Next, add one spoonful of hot oil to this mixture and again give it a good mix.
2. Next, add water gradually and knead it into a soft dough. Grease the mould and add a ribbon pakoda plate to it. Add the dough and press the mould directly into the oil in batches and fry until it's golden and crispy. Once done keep it aside.
Frying Nuts and other Masala Ingredients
1. Fry the peanuts on a low flame until they turn crispy and crunchy.
2. Next, fry the cashews on a low flame until they turn a slightly golden color.
3. Next, fry the curry leaves until they're crispy.
4. Place all the fried ingredients on a piece of tissue paper. So that the excess oil is removed from it.
Making Mixture.
1. Take a large bowl, add the sev, and crumble it with your hands.
2. Next, add boondi, ribbon pakoda, fried peanuts, cashews, curry leaves, red chili powder, asafoetida, roasted gram dal, and salt as per requirement, and give everything a good mix.
3. Transfer the mixture into an airtight container and place it at room temperature.
4. Serve mixture with hot tea/coffee and enjoy it with your friends and family.
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