Mixture is a popular South Indian snack that is a mixture of different ingredients that are deep fried. This is my all time favourite snack. We make this at home for every Diwali in huge quantities. Of course this is one of the items we make for Diwali and distribute to neighbours and friends. Nowadays many people buy sweets and savouries from shop and distribute. But there are also huge population who makes everything at home. There is a unique happiness in making these at home. Diwali is my all time favourite festival because for every other festival we have to wait for a long time for the pooja to get over. Only offering it to God we can taste. But this is the only festival where we can taste the sweets and savouries immediately after making. Yes, I am always like a kid and cant wait to taste these delicacies.
Besan flour – 2 cups
Rice flour – 2 tbsp
Turmeric powder – 1/2 tsp
Salt – As req
Water – To make the batter
Green food colour – A drop
Sev / Omapodi
Besan flour – 1 cup
Rice flour – 1/4 cup
Turmeric powder- 1/4 tsp
Salt – As req
Groundnuts – 1 cup
Cashews – 1 cup
Flattened rice – 1 cup (thick variety)
Curry leaves – few
Salt – As req
Asafoetida – 1/2 tsp
Red chilli powder – According to taste
Oil – 750 ml
- In a bowl take besan flour, rice flour, salt, turmeric powder and mix well with your hands.
- Add water little by little and mix well without any lumps.
- The batter should neither be too thin nor be too thick. It should be in bajji batter consistency.
- When the batter is in right consistency, we get the perfect round shaped boondhis.
- Heat the oil in a wide pan. Drop batter to check if the oil is hot. If it raises immediately, then the oil is ready.
- Take three types of ladle, one with big holes to make boondhi, one with small holes to remove the fried boondhis from the oil and a small ladle to spread the batter while making boondhi.
- Take batter in small ladle and pour it over the ladle with hole holding it just above the oil and spread it. Round shaped boondhis will be formed.
- Wipe the backside of the ladle and keep it aside.
- Fry the boondhis in medium flame until the sizzling sound stops. Remove it from the oil and drain it on the tissue paper.
- In the last batch of the batter I added a drop of green colour to make green boondhi.
- In the same way make boondhi, fry and remove it from the oil.
- Boondhi is ready.
Sev / Omapodi
- In a bowl add besan flour, rice flour, salt and turmeric powder.
- Mix it with hands and then sprinkle water little by little to make it to a smooth and soft dough.
- Apply oil at the end to avoid the stickiness and to make it pliable.
- Take the omapodi achu and fix it in murukku maker.
- Add half a tsp of oil into the murukku maker, rotate it so that the murukku maker is greased well.
- Keep the omapodi dough inside the murukku maker and close it.
- Heat the oil and press the murukku maker keeping it above the oil.
- The omapodi is made directly into the oil.
- Cook it in medium flame until the sizzling sound stops. It would have turned light brown.
- Omapodi or Sev is ready.
- Take a cup of groundnuts and fry it in the oil until they turn light brown.
- Then add a cup of flattened rice flakes and fry for half a minute. This will absorb lot of oil. So once fried drain completely and place it on the tissue paper.
- Then add cashews and fry. This will turn brown soon so be careful to remove it immediately.
- Finally add the curry leaves and fry. Take care that you dont get hurt because it will give a loud noise while frying. So take care and fry it.
- Now all the ingredients are ready.
- Take a basin and spread newspaper on it.
- Add a portion of boondhi, and then a portion of sev, and other ingredients.
- Repeat the same until all the ingredients are in the basin.
- Mix well with the spatula.
- Then add the salt, asafoetida and red chilli powder. Mix well.
- Yummy mixture is ready.
- Store it in an air-tight container.
- We can also add cornflakes, other lentils, maida biscuit into the mixture.
- Discard the oil after making the mixture. Donot reuse it.