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south indian mixture recipe /madras mixture

south indian mixture recipe /madras mixture

5 from 1 vote
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Total Time 30 minutes
Course Side Dish, Snack
Cuisine Indian, NorthIndian, SouthIndian
Servings 4

Ingredients
  

Kara boondi:

  • Kadala maavu/bengal gram flour - 1 cup
  • Rice flour/arisi maavu - 1/4 cup

  • Salt to taste
  • Hing/Asafoetida - 1/4 tsp
  • Chilli powder - 1/2 tsp

  • Baking soda - a good pinch

Omapodi:

  • Bengal gram flour/kadala maavu - 11/2 cups
  • Rice flour - 1/4 cup+1 tbsp

  • Salt as per taste
  • Asafoetida/hing - a pinch

  • Turmeric powder - 1/4 tsp
  • Oil - 11/4 tsp

Other ingredients to be fried:

  • Verkadalai/peanuts(raw) - 4-5 tbsp

  • Mundri/cashews - 2 tbsp(broken)

  • Aval/poha(thick) - 1/4 cup
  • Pottu kadalai/fried gram dal(full) - 1/4 cup
  • Some curry leaves

Spice powders to mix finally:

  • Chilli powder - 1 tsp
  • Salt - 1 1/2 tsp

  • Hing - 1/2 tsp

  • Oil to fry

Instructions
 

  • Karaboondi:
    1.In a mixing bowl add kadala maavu,rice flour salt,hing,chilli powder and soda mix well.
    2.Now add water little at a time using a whisk or a fork beat to a idli batter consistency without any lumps.
    3.Heat up a kadai with sufficient oil when nicely hot with a help of a perforated boondi laddle press and spread batter with a help of a another ladle.
    4.You will see the perfect pearls dropping adjust the flame and cook till the shh sound subsides take out in a tissue and keep ready.
    Omapodi:
    1.Next take another mixing bowl add bengal gram dal,riceflour,salt,asafoetida,turmericpowder and oil.
    2.Add water little at a time to form a dough.
    3.Dough should not be sticky or hard it be nice and pliable as we do for murukku.
    4.Now heat up the same oil when hot press down with a murukku press one with perforated holes.
    5.The heat should not be high it will burn quickly control the flame cook till shh should subsides.
    6.Take out in a tissue so that excess oil is drained.
    Frying other ingredients:
    1.First fry peanuts don’t brown it take out, then chews till golden.
    2.Fry fried gram dal till crisp, then poha till it puffs take out immediately.
    3.Finally fry curry leaves after switching off the stove.
    4.Mix some turmeric and salt to poha when hot and keep.
    Mix up:
    1.Now take large mixing bowl. add boondi,omapodi and all the ingredients fried including curry leaves.
    2.Sprinkle needed chilli powder, hing and salt.
    3.Mix up thoroughly and when cool keep it an airtight container and enjoy.
    south indian mixture recipe /madras mixture

Notes

  • If you want it spicy add more according to your taste.
  • Consistency of the batter for boondi should be perfect the heat should also be perfect to get perfect round boondi.
  • Salt added should be less for both boondi and omapodi as we are adding it in the final mix up also.
  • Dough for omapodi should be perfect should not be hard.
  • Never fry the peanuts too much when peanuts are browned too much then the whole taste of the mixture gets spoiled.
  • Same way poha should be fried perfectly it takes just a second to bloom.
  • Always fry aval /poha only at the end.
  • After switching off fry curry leaves.
  • Its best to use sunflower oil or groundnut oil to make this mixture.
  • I have used tissue paper for each ingredient fried so that my mixture is dry and not oily.
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Keyword chivda, deepfried, diwali, famous, festive, kidssnack, mixture, popular, savoury, snacks