Kerala Special Spicy Mixture Recipe
Hello everyone, Whenever we crave for something spicy this is the best snack you can have. Lets move forward and take a look into the Kerala Special Spicy Mixture Recipe which will be loved by everyone!
INGREDIENTS (Kerala Special Spicy Mixture Recipe)
- Roasted Rice Flour : 1 cup
- Gram flour/Besan /Kadalamavu : 2 cup
- Turmeric Powder : a pinch
- Red Chilly Powder :21/2 tsp
- Melted Butter : 11/2 tbsp
- Asafetida /Kayam /Hing : 1/2 tsp
- Peanuts with skin /Groundnut : 1/2 cup
- Split Channa Dal/ Kadalaparippu : 1/2 cup
- Dry Red Chilly :3-4 nos
- Curry Leaves : 4 sprigs
- Oil for frying
- Salt to taste
- Water : 11/2 cup (as needed)
DIRECTIONS TO MAKE (Kerala Special Spicy Mixture Recipe)
- Sift and add the rice flour in a mixing bowl, and add gram flour/besan, turmeric powder, 1 tsp red chilly powder 1/4 tsp asafetida and salt and then mix it together well and drizzle melted butter.
- Make a smooth dough by kneading it and combining it well by adding water little by little. (Note : The dough shouldn’t be too watery. The consistency should be 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 in a deep frying pan heat oil. When hot, you can check it by dropping one tiny piece of dough, if it rises immediately without changing color then the oil is ready to start frying.
- Fill dough in the string hooper/seva/idiyappam mould after putting the small hole /noodle disc in it.
- Into the hot oil press the the dough in a circular motion, Fry each side for about 30 seconds or till 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.) Into a paper towel or colander drain away the excess oil and let it cool completely. Repeat for about 4-6 times.
- Now fill the string hooper/seva/idiyappam mould with the dough after putting the narrow slit /pakkavada/ribbon pakoda disc in it and then change the press design to the ribbon.
- Press the the dough into the pan. Continue frying until, it gets a golden color (Note : It takes a bit more time than sev, so for couple of minutes they need to be cooked on low heat on each side.) Repeat as needed and also drain the excess oil onto a colander or paper towel and let cool completely.
Now lets fry boondi
- With little water make the dough into slightly thin consistency so as to form it of 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 just too thin and if it won’t fall, then the batter is just too thick.)
- In the same oil, with one hand hold a perforated spoon about 1 to 1 1/2 inches above the oil over the middle of the frypan . together with your other hand onto the perforated spoon pour a number of the batter to hide all of the holes without spilling over the sting of the perforated spoon. If you hold the perforated spoon above 11/2 inches above the oil boondi won’t be round. Into the oil the batter will start dropping through the holes. If the batter doesn’t drop directly through the holes, pour the batter on the skimmer back to the batter bowl, mix a touch more water to the batter and begin again. Drop into the oil enough bhoondi in such a manner that it covers the single layer of oil surface in the pan and fry until it gets golden color and till the sizzling sound stops.
- With a slotted spoon take out the bhoondis from the oil (Note : this enables excess oil to drip back to the frying pan) and drain the surplus oil onto a colander or towel and let cool completely.
- Fry the chana dal until it fetches a light-weight golden color. Drain excess oil onto a towel .
- Fry the peanuts till they are golden brown in color. (Note : confirm to not over fry the peanuts and chana dal as they cook in no time .
Finally fry the red chilly and just before cut the warmth , slowly slide in some curry leaves into the recent oil, Caution : Close the pan immediately with a lid till the splutters stops and then drain them.
- Now mix everything during a large bowl, place the string hoppers/sev crush it together with your hand to form the sev smaller.(Note :You can decide the length of the Sev), ribbon pakodas, chana dal, fried peanuts, red chilly and curry leaves.
- Add in all the remaining 11/2 tsp red chilly powder, salt and 1/4 tsp of asafetida. When it’s completely cooled mix it well and store it in an airtight container.This will stay good for 3-4 weeks if stored properly. Enjoy!