Be My Guest – Kerala Mixture

Yet comes another Saturday with another guest post! I’ve always been very vocal about my favorites as far as blog mates are concerned and I guess all of them have already featured on my blog till now. For the time being, here is the last leg that includes on lovely friend I received through blogging. Let us all welcome the warm and homely lady, who indulges in some lovely cooking, dazzles us with her simple pictures and yet calls her blog as an amateur cook. Does she look like anywhere or is she just being over humble? 🙂


Yes, I am talking about Chitra, or Chitz, as we all know her more, who blogs at her little space called “Indulge”. And indulge she does make all of us do that, by gawking at the pictures that she posts. As of now, she has become a little slow in her blogging due to some important moves in her life, but we sincerely hope we will see you more in action in the near future.


What she bought for me was just the perfect snack to munch on with a cup of tea in hand, and the TV on… let me pass on the banter to Chitz, who will now be the guest of honour for the day! 🙂



I am Chitra who blogs at the humble space Indulge. By profession a software analyst, I am an ardent foodie who loves & enjoys my passion of cooking. To say the truth, I was a very picky eater till high school much to the dismay of my parents, who were excellent cooks & who loved to venture into different cuisines! After high school I really did change for good. I was bolder in attempting new food & that really brought out the foodie in me. Maybe it was coz
I was mostly away from home & visiting my parents only during weekends, that I did really value & miss mom’s varieties & dad’s Sunday non veg specials! But little did I know that 10 years down the lane, I would be starting a food blog of my own, enjoying cooking & capturing pictures & hating washing the dishes 😉

Indulge‘ actually happened when I was idle at home on a year sabbatical after 5 years of analyzing & coordinating at a software firm! Working women out there, you must know how frustrating that can be. My hubby suggested
to make use of the time & continuing with some software work online, but few weeks of me, myself at the kitchen left me without a choice but to start a food blog 😉 And now I am all the more glad that I did. I have learned so much more in cooking & baking & presentation & photography since then. And have met lots of like minded foodies like me, that always leaves me wonder that after all it’s a small world. So when Rafee asked me to do a guest post for her awesome space, I was all the more elated & smiling like a small gal when I saw her message in FB. I am very happy that I am doing my first guest post for the wonderful sweetheart Rafee 🙂
PinRafee is an amazing person! I have to say person rather than blogger, coz blogging is just one aspect of her life that she handles amazingly in addition to the other roles of a daughter, wife, mother, home maker & a professional! In spite of her busy schedule she does
blog very frequently & never fails to express her two words of opinion
& encouragement to what her fellows have cooked & presented! And the highlight is she replies to every comment at her space. Now that’s the heights of dedication & interaction for me. The intro for most of her posts would be her experiences or small quotes which would really make you realize that she is a warm human being who strives to be a better person with each passing day !
It’s a pleasure to know you & be a fellow blogger, Rafee 🙂 So I was very anxious as to what I must cook for Rafee, especially when she left the choice to me. After much debate (inside my head) and cooking two to three dishes I finally settled for the ‘Kerala mixture’.
Kerala mixture
Besan Flour
2 cups
Red Chilly powder
3 tsp
Turmeric powder
1 tsp
3 tsp
Peanuts with skin
½ cup
Channa Dal
¼ cup (optional)
Curry leaves
4-5 sprigs
As Needed
For deep frying
As Needed
For Sev:
  1. In a bowl mix together 1 cup besan flour, 1 tsp red chilly powder, ½ tsp turmeric powder, 1 tsp asafoetida & salt. Add enough water & mix together to make a soft yet firm dough. It should not be very watery, almost like the chapathi dough.
  2. Meanwhile heat oil in a kadai to deep fry. Make ready the string hopper/idiyappam mould with the idiyappam disc (one with small holes) on. Fill the mould with the dough
  3. Press the dough onto the hot oil in circular motion. Do not overcrowd the kadai. Fry them until the sizzling (shh) sound ceases. Turn over to the other side & fry again till the sizzling ceases. Drain the excess oil onto a tissue paper & cool completely. Continue the same process with the remaining dough
  4. Now crush the sev with your hands into smaller length ones. Keep this aside
For Boondi:
  1. In the same bowl mix together 1 cup besan flour, 1 tsp red chilly powder, ½ tsp turmeric powder, 1 tsp asafoetida, salt & water For boondis, it should be in a pourable batter like consistency. The batter should fall through a perforated spoon at medium speed. If the batter is too thick or has lumps, then it will not fall. If it is too thin then you will get bigger lumps rather than small boondis
  2. In the same oil, hold a perforated spoon about 1 to 1 ½ inches above the kadai. Pour the batter onto the spoon & allow the batter to fall into the oil through the holes of the spoon. Take care that the batter does not spill over the edge of the spoon
  3. If the batter does not fall through the holes, add little more water to the batter & make it thinner. Do not hold the spoon very high as it may not give you round boondis
  4. The boondis should just cover the surface of the oil & should not be overcrowded. Fry them until the sizzling sound ceases. Drain the excess oil onto a tissue paper & cool completely. Continue the same process with the remaining dough. Keep the boondis aside


The Rest:
  1. In the same oil, fry the channa dal till it slightly changes color. Drain the excess oil onto a tissue
    paper & keep aside Follow this by frying peanuts & curry leaves. Peanuts & channa dal cook very fast. So take care that they are not burnt
  2. Now dunk in all the fried items together in a large bowl. Add enough salt and the remaining red chilly powder & asafoetida. Mix well & when cooled completely store them in a air tight container ! Stays good for 3-4 weeks 🙂


Rafee, hope Rasha, Azza & the rest of you all enjoy them 😀


Thank you for making me drool all the way till I completed the post, Chitra! Chaayayum mixturum thinna anubhoothi – I feel like I have just had my little bowl of mixture and tea! She wanted me to select the pictures to go with this post, but then, all of them were so good that I squeezed them all here!!! Hehe…


Hope you all enjoyed this lovely post by my lovely guest… Have a blastful weekend! 🙂

Join the Conversation

  1. Awesome Chitz ,Love mixture anytime…u have done it to perfection beats store bought one.Love ur style of ur pics too.
    Well this kalari is very auspicious to begin ur guest post series Chitz… allee Rafee :))

    1. That's too nice of you Meena 🙂 I am elated !! And yes dear, well said about Rafee 🙂

    2. u ladies are embarassing me!!! 😀 thank u so much meena… and thank u so much chitz… 🙂

  2. Chitz – I was thinking of you the other day 🙂 Been thinking of making mixture for long. Now I will have to 🙂

    And loved reading through the post as usual Rafee 🙂

    1. Thanks Priya, do try them & let me know how u liked it !

    2. thank u so much priya… see u think of her, and I bring her over!!! 😛

  3. lovely guest post by chitz,awesome clicks

    1. thank u so much babitha…

    2. Thanks a lot Babitha 🙂

  4. Thanks a lot again Rafee for this oppurtunity 🙂 Hehe, you are now embarrassing me with your lovely words !! And definitely I am gonna plan & be more regular in the blogging world coz I seriously miss you lovely gals 🙂 🙂

    1. thank u so much chitz for being a part of my blog… have really enjoyed having u around, and this is no embarrassment, it is just pure truth… we would love to see u more in action for sure… 🙂

  5. Nice guest post Rafee..perfect preparation Chitz

    1. thank u so much resna…

    2. Thanks Resna 🙂

  6. So nice to learn more about u Chitra 🙂 Keep going!!! Lovely Guest post for a Sweet Lady Raff

    1. thank u so much aara… 🙂

    2. Yes indeed aara.. Thank u 🙂

  7. Wow, such a yummy n crunchy guest post, well done both of u!!!

    1. thank u so much razina…

    2. Thanks razina 🙂

  8. scrumptious and superb mixture recipe…a winner 🙂

    1. thank u so much kumar… 🙂

    2. Thanks a lot Kumar 🙂

  9. I was reading this 30 mins ago, and now I am munching on my own Bombay Mix! That's how powderful this blog post is, thank u Chitz and Rafee! Never made them before and I was so proud of myself 😉

    1. haha… that is all u r jehanne… can't resist temptations!!! 😛 thanks a lot dear…

    2. I'm really glad Jehanne.. Happy feet dancing to hear those words from a great cook 🙂

  10. so tempting Snack Chitz.. Nice clicks.. nice guest post

    1. thank u so much veena….

    2. Thanks much Veena 🙂

  11. Chitz, just today was I thinking of you that its been a while since we heard from you and there you go..:-) This mixture looks so lovely.. I am gonna make this soon. Lovely post and recipe sweethearts 🙂 The pics also remind me that I picked up Inferno last month and haven't start reading yet!

    1. i'm so glad u ladies have liked it… thanks a lot dear… 🙂

    2. Thanks a lot Rekhaji 🙂 Let me know how u liked it !!

  12. A perfect tea time snack. Wonderful guest post.
    Thanks for sharing.

    1. thank u so much dear…

  13. Thatz an awesome guest post.. love kerala mixture and it has been well captured here that they look so tempting :)… good job Chitz and congrats on ur first guest post.

    1. thank u so much anupa… 🙂

    2. Thanks a bunch Anupa 🙂

  14. It's awesomeness, one of those snacks which is a fav among many and to complete any festive season. Heading on for the recipe now.

    1. thank u so much nava…

    2. Thanks Nava 🙂

  15. As i said perfect for tea time…
    Thanks for making Chitra share this yummy recipe, Rafeeda!

    1. thank u so much dear…

    2. Thanks dear 🙂

  16. hey ! thats nice..2 of my favourites meet together -Chitz and Rafeeds !~ great. me too have been away form my blogs for some time now..need to get back ..hopefully soon. Lovely tempting mixture, chitz…will be back in touch soon..hugs to both of you ..Sona

    1. thank u so much sona… hope to see u soon too back in action, miss ur reads!!! xoxo

    2. Thanks Sona.. And yea, I miss you too 🙁

  17. sure…will do. deary…off to one, straight away..on pick quicks…

    1. cant' wait… 🙂

  18. very nice guest post ladies 🙂 kudos to your efforts and mixture looks fantastic !!

    1. thank u so much manjula… 🙂

  19. lovely post dear friends…crunchy mixtures at tea time… any time 🙂

    1. Thank u so much ruxana… 🙂

  20. such a beautiful post Rafee, Yes I do remember the day Chitz told that she is bidding farewell to Norway and she has got another work to get INDULGED in that made her blogging at INDULGE take a back seat but never mind, I believe blogging is kind of relaxation to us when we need it the most. Chitz, now I say, I will get this Kerala Mixture packed from you on my next visit to India for my hubby who loves to purchase here from Srilankan stores, HOMEMADE is always the best! 🙂 Perfect it is.. Hats off to both, for this lovely post

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