Everyone’s think that making Mixture at home is not that easy, Even I thought the same. but after trying this is at home,  I totally loved this mixture recipe. Mixture is a combination of murukku/omappodi and boondhi along with other nuts and spices. This mixture is very easy and quick to make if you have all the ingredients on hand. I did not add too much chilli powder in this recipe, because my kids love to nibble this snack most of the time. You can add extra 1 or 2 teaspoon of chilli powder to suits your spicy level. It is crispy and has a spicy and salty taste that goes good with tea or coffee. This is a perfect festival recipe too.

 


 

Sri Lankan Mixture Recipe
Sri Lankan Mixture Recipe
Yum
Print Recipe
Sri Lankan mixture is a very addictive spicy snack.
Servings
400 g
Servings
400 g
Sri Lankan Mixture Recipe
Sri Lankan Mixture Recipe
Yum
Print Recipe
Sri Lankan mixture is a very addictive spicy snack.
Servings
400 g
Servings
400 g
Ingredients
To make Murukku: Medium Spicy
To make boondhi;
For garnishing/ mixing
Servings: g
Instructions
How to make murukku:
  1. Sift the gram dhal flour and rice flour through a sieve or sifter.
  2. Add chilli powder, hing and salt.
  3. Now add 1 tablespoon of hot oil to the sifted ingredients.
  4. Add water little at a time to the flour and make a dough. Don't be tempted to add too much.
  5. Knead until the dough comes together. Avoid adding too much water. Cover and set aside
To make boondhi:
  1. Sift all the ingredients listed under the boondhi (above) in a sifter.
  2. Gradually add water to make a thick batter like dosa batter.
  3. You will need these special utencils to make the mixture. The murukku mould and a perforated spoon ( or any other round spoon with multiple holes).
  4. Heat oil in a pan for deep frying. Insert the murukku disc inside the mould and Transfer the dough into the mould.
  5. When oil becomes hot, press the dough in the hot oil. (Do it with a caution).
  6. Flip the murukku and fry until golden brown. This will be ready when the oil sounds subsides. Remove from the oil and drain in the kitchen towel. Do the same with the remaining dough.
  7. Now to make boondhi, hold the perforated spoon above the hot oil. Using another spoon drop 2-3 tablespoon of the batter ( depend on the size of the perforated spoon) and spread slowly to make droplets of the batter. Stir evenly and fry until golden brown. Drain on a paper towel. Do the same with the remaining batter.
  8. Crush the garlic with skin or slice thinly.
  9. Ingredients to fry individually. One at a time.
  10. Fry the peanuts, roasted gram dhal, cashew nuts, rice flakes, sliced or crushed garlic and curry leaves one at a time. Each item will take approximately 30 seconds to 45 seconds to get fry.
  11. Now add chilli powder, salt and asafoetida along with hot oil.
  12. Mix gently and coat the spices thoroughly with other ingredients. Adjust the chilli and salt to suits your taste. Use a pair of food graded gloves to protect your hand.
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