Kerala Mixture


3 cups gram flour/ kadalamavu
1 1/2-2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp asafoetida/ kaayapodi
1/2-3/4 cup peanuts with skin
1/4 cup split chana dal/ roasted gram / pottukadala
2-3 sprigs curry leaves
salt to taste
water as required
oil for frying


  1. To prepare Sev,  add 2 cups of gram flour, 1/4 tsp turmeric powder, 1/2 tsp chilli powder, a pinch of asafoetida and salt in a bowl and mix well. Add water little by little to this and knead to form a soft dough.
  2. Heat oil in a pan on medium high heat. Fill the idiyappam / string hopper maker with the dough and press it into the oil in a circular motion. Don’t overcrowd the pan.
  3. Fry it on medium flame till it turns golden brown on each side. Take care not to burn the sev.
  4. Repeat the same process until all the dough is used.
  5. Crush/ break the sev gently into small pieces with your hand and keep it aside.
  6. To prepare boondi, add 1 cup gram flour, 1/2 tsp chilli powder, 1/4 tsp turmeric powder, a pinch of asafoetida and salt in a bowl and mix well. Add enough water to make a smooth batter. The batter should be of pouring consistency.
  7. Heat oil in a pan and gently pour little batter over a perforated ladle/ slotted spatula held on top of the hot oil . The batter will then drop into the oil in the form of small circular droplets. 
  8. Fry it in batches at medium flame till golden colour and crispy. Remove them from the oil and drain them on a paper towel.
  9. Then to the hot oil, add the peanuts and fry for a minute. Then add curry leaves and chana dal and fry till crispy and drain them on a paper towel.
  10. In a large mixing bowl, mix together the sev, boondi, fried peanuts, chana dal and curry leaves. Sprinkle 1/2 tsp chilli powder, a pinch of asafoetida and little salt and mix well.
  11. Allow it to cool completely and store it in an airtight container…


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