Monday, 4 January 2016


Today posting is how to prepare mixture , a crunchy spicy snack, all time favorite in India. Kongu people are also fond of this mixture. There are various versions of mixture  prevalent in the cuisine world. It is highly nutritional since it is prepared by using protein-enriched dals and nuts.
easy to prepare. You have to be bit patience and conscious. That's all.


Besan flour 250 gm
Raw rice flour one table spoon
Cooking oil to fry
Salt required
Chilly Powder one spoon (optional)
Pea nuts 50 gms
Flattened rice 25 gms
Cashews 25 gms (optional)
fried grams 25 gms
Asafoetida one pinch
Curry leaves one cup
Mustard seeds half spoon


Divide the besan flour into two and in two separate bowls. 

One is for boondi . The other is for karasev.

In one bowl, add water little by little into besan flour to make dosa batter consistency.

Heat the oil and hold the boondi ladle and pour the besan batter. Now the drops are falling down into the oil and getting fried. All the drops fried into golden brown tiny balls.

Take out the balls and drain and collect in a paper towel to absorb the excess oil.

Boondi is ready.

Next we have to make sev. 

Mix the besan flour and raw rice flour and little salt and make a soft dough by adding water little by little.

Press the dough by using sev press directly into the oil in a circle motion.
Flip other side to fry evenly . 

When the sizzling and bubbling of the oil ceases,
take out the strand circles and collect them in a mixing tray.

Then fry poha/aval/flattened rice and drain and transfer them into the mixing bowl.

Heat one spoon oil in a separate pan, add curry leaves, peanuts, fry for a while and add fried grams.

Switch off the flame.

Add asafoetida, red chilly powder and saute a while and incorporate the mixture of boondi, sev and flattened rice together. You may add fried cashews.It will make additional taste.

Crunchy munchy mixture is ready to serve.

in sev press
Soft dough- besan flour+raw
rice flour +water+salt


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