South Indian Mixture brings the authentic taste of traditional snack shops right to your kitchen. This beloved recipe creates a perfect blend of textures and flavors that makes every bite exciting. You’ll love how the crispy boondi pairs with crunchy omapodi, while roasted nuts add richness. The aromatic curry leaves and spicy red chilies give it that signature South Indian taste. Making this at home means you control the quality and freshness. Plus, your house will smell surely amazing while you’re cooking.
About the Recipe
This recipe deserves a spot in your kitchen repertoire because it’s both practical and delicious. You’re getting many snacks in one – boondi, omapodi, and seasoned nuts all mixed together. It’s perfect for unexpected guests, school lunch boxes, or when you’re craving something crunchy. The best part? You can make a big batch and store it for weeks. Unlike store-bought versions, you know exactly what goes into your mixture. The combination of besan and rice flour creates the perfect crispy texture that doesn’t get soggy quickly.
Why You’ll Love This Recipe
You’ll fall in love with how versatile this mixture is. It works as a standalone snack, a topping for chaats, or even as a crunchy addition to your evening tea. The recipe might seem long, but each step is simple and straightforward. Once you get the hang of making boondi and omapodi, you’ll feel like a pro. The aroma of frying curry leaves and the sight of golden boondi will make your kitchen feel like a traditional Indian sweet shop. And the satisfaction of creating something this complex and delicious from scratch? That’s priceless. Your family will be impressed, and you’ll have a go-to recipe for festivals and gatherings.
South Indian Mixture
Cooking Tips
Keep your oil at medium heat throughout the frying process. If it’s too hot, your boondi and omapodi will brown too quickly. Make sure your batter consistency is just right – it should flow smoothly through the holes. Don’t skip the step of frying curry leaves separately; they add incredible flavor. Let each component cool completely before mixing to maintain maximum crispiness.
Serving and Storing Suggestions
This recipe serves about 8-10 people and takes roughly 2 hours to prepare. Serve in small bowls alongside evening tea or coffee. Store in airtight containers for up to 3-4 weeks at room temperature. You can also pack small portions in zip-lock bags for lunch boxes or travel snacks.
Similar Recipes
- Ribbon Pakoda
- Murukku
- Spicy Peanut Mixture
- Kerala Mixture
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Nutrient Benefits
Besan flour provides plant-based protein and fiber, while rice flour adds easily digestible carbohydrates. Peanuts and cashews contribute healthy fats and protein. Curry leaves offer antioxidants and essential minerals. Though it’s a fried snack, the homemade version lets you control oil quality and quantity, making it better than commercial alternatives.
South Indian Mixture
Ingredients
- 1 1/2 cups Besan Flour
- 1 1/2 cups Rice Flour
- 1 tsp Butter
- Salt to taste
- 1/4 cup Aval (Poha)
- 1/4 cup Roasted Gram
- 1/4 cup Ground Nuts
- 1/4 cup Cashew Nuts (fried in a little ghee)
- 2 Red Chillies
- Few Curry Leaves
- Oil for frying
Instructions
- In a mixing bowl, combine 1/2 cup besan and 1/2 cup rice flour. Add salt and water, if needed, to make a dosa-like batter.
- Heat oil in a kadai and hold the boondi ladle plate just above the oil. Gradually pour the batter into the hot oil.
- Fry until the boondi turns golden yellow and crisp. Remove and set aside.
- Mix the remaining besan and rice flour with salt and butter. Add water to make a stiff dough.
- Use an omapodi plate to make omapodi and fry until crisp. Set aside.
- In the same pan, fry poha and curry leaves. Remove and set aside.
- Dry-fry the red chilies, then powder them with salt.
- In a large vessel, combine all the prepared ingredients: boondi, omapodi, fried poha, cashew nuts, roasted gram, ground nuts, and powdered chilies along with fried curry leaves.
- Mix everything thoroughly and store the South Indian Mixture in an airtight container.
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Frequently Asked Questions
Can I make this mixture without special plates for boondi and omapodi?
You can use a slotted spoon or colander with large holes for boondi, and a chakli maker or piping bag with star nozzle for omapodi. The texture might be slightly different, but it will still taste great. Many home cooks successfully make this mixture using these alternatives.
Why does my boondi turn out flat instead of round?
This happens when your batter is too thin or the oil temperature is too low. Make your batter slightly thicker, similar to dosa batter consistency. Heat the oil to medium-high temperature before adding batter. The boondi should sizzle immediately when it hits the oil.
How long can I store this mixture and maintain its crispiness?
When stored in completely airtight containers, this mixture stays crispy for 3-4 weeks at room temperature. Make sure all components are completely cooled before mixing and storing. If it loses crispiness, you can refresh it by spreading on a tray and heating in a low oven for 5-10 minutes.
1 comment
My favorite snack… The best mixture is from Krishna Sweets.