Spicy Kerala Mixture

Prep Time 15 minutes
Cook Time 30 minutes
Course Snack
Cuisine Indian

Ingredients
  

To Make Sev:

  • 1 cup Besan (Gram) flour
  • 1/2 cup rice flour *
  • 1 teaspoon chili powder
  • ½ teaspoon kashmiri chili
  • ¼ teaspoon turmeric
  • ½ teaspoon asafetida
  • ¾ teaspoon salt, according to taste
  • 1 teaspoon oil
  • Water, as needed**
  • Oil for Frying ***
  • Idiyappam Mold using a disc with smallest holes or a Sev Machine

To Make Boondi:

  • ½ cup Besan flour
  • 2 tbsp. Rice flour *
  • ½ teaspoon chili powder
  • ½ teaspoon kashmiri chili powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon asafetida
  • ¼ teaspoon salt
  • teaspoon (a pinch) baking soda
  • Slotted spoon with circular holes
  • Water as needed ****

Frying the Other Ingredients:

  • ½ cup peanuts *****
  • ½ cup split-roasted Gram dal
  • 4 to 5 stalks curry leaves
  • 5 whole chilies ******

Finishing the Mixture:

  • 1 teaspoon kashmiri chili powder
  • ½ teaspoon asafetida
  • ½ teaspoon salt, or as needed

Instructions
 

To Make Sev:

  • In a bowl add the Besan (gram) flour) and all the dry ingredients from step 1 and combine well.
  • Add 1 teaspoon of oil.
  • Add water gradually and knead the ingredients into a soft dough (like Chapati or Idiyappam dough).
  • Set aside.
  • Heat up pan with oil for frying.
  • Coat the inside of Idiyappam mold with a sauce brush or tissue. Place ¼ of the dough into the mold. Close the mold. Make sure the disc is tight to the bottom of the mold or the dough will seep out the sides.
  • Take a small piece of dough and drop it into the hot oil. When the dough rises quickly to the top, oil is ready for frying.
  • Hold Idiyappam mold over the oil and rotate the handle to drop the stringed dough over the oil in a circular motion. When the handle stops, wipe the excess dough into the oil. This will leave a continuous string design that is connected. Fry on each side for 1 minute or until crispy. The dough batter in the oil should flip easily as one unit. Remove from oil onto a plate with a paper towel to absorb the oil when done. Remove any small pieces from the oil, so they don’t get burned.
  • Repeat until all the dough is done. You can place each fried dough onto the same plate.

To Make Boondi:

  • In a bowl add the Besan (gram) flour and all the dry ingredients from step 2 and combine well.
  • Start with adding ½ cup +1 tablespoon of water to the mixture. Mix well. You are looking for just slightly looser than a pancake consistency.
  • Take the batter and pour over the slotted spoon into the hot oil. This will make Boondi (dots) that will fry. Do not overcrowd the pan.
  • Allow frying for 2-3 minutes or until crispy. Remove from oil onto a plate with a paper towel to absorb oil.
  • Repeat with the rest of the batter until it is all done.

Frying the Other Ingredients:

  • Fry Peanuts in the hot oil until the peanut splits, for about 1 minute or slightly brown. Remove from oil onto a plate with a paper towel to absorb oil.
  • Fry Split roasted Gram Dal for about 30 seconds to 1 minute, no longer, you don’t want it to change color or burn. Remove from oil onto a plate with a paper towel to absorb oil.
  • Add the leaves from the stalks of Curry leaves to the hot oil. It will fry quickly and be crispy. Once the bubbling sound stops remove from oil onto a plate with a paper towel to absorb oil.
  • Add the Whole chilis to the hot oil for about 10 seconds when the chilis plump up. It will fry quickly. Remove from oil onto a plate with a paper towel to absorb oil.

Finishing the Mixture:

  • Let fried items slightly cool for ~3 minutes.
  • Add the Sev to the mixing bowl and break the Sev into small pieces.
  • Add the rest of the fried items (Boondi, Fried peanuts, Split roasted Gram Dal, Curry leaves, and Whole Chillis) to the mixing bowl. Mix well.
  • Add Kashmiri Chili Powder, Asafetida and Salt to the bowl and mix.
  • All done and ready to eat. You can store in an air-tight container to keep crispiness or a Vacuum Seal bag to keep for longer periods of time (~3 months).

Video

Notes

*Roasted or unroasted both work, we used roasted.
**½ cup water + 3tsp is what we used, it will vary.
***Amount depends on pan used for frying, you want half or just less than half of the pan covered) We used corn oil or you could use Vegetable, Sunflower or any refined oil of your choice.
****½ cup + 1 tbsp is what we used, it will vary.
*****Peanuts are optional, if you have an allergy, please do not add.
******You also may add crushed garlic and pressed rice to Step 3 and fry similar to Whole chilis and remove quickly and add to
mixture.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Stay up-to-date with our latest news & recipes!

Exciting News! Ammini Aunty has been working on a cookbook!