Bombay Mixture Recipe | Kerala Bakery Style Bombay Mixture Recipe | Mutta Mixture - Secret Recipe

 

Bombay Mixture With Step By Step Photos and Video.

Bombay mixture is a traditional Indian food that South India may have adapted from Western India. A Bombay mixture is really quite popular in south India and is readily available in South Indian bakeries with slightly different taste and aroma. South Indian bombay mixture is not the same as north Indian bombay mixture. Let's talk about how to make bombay mixture at home.

What is Bombay Mixture?

Bombay Mixture is a sort of namkeen or chivda from India. A Bombay mixture's main ingredients are chickpea flour, rice flour, tapioca flour, whole brown lentils, and spices. It's a little spicy, colorful, and savoury Indian concoction.

The taste and flavour of each brand available in different Indian states may differ slightly. Some bakeries make a special Bombay mixture by incorporating additional ingredients like as nuts and dry fruits.

A south Indian bombay mixture differs significantly from well-known brands such as Haldiram bombay mixture. If we want to experience the authentic South Indian bombay mixture, we must purchase it from South Indian bakeries or create it at home.

Today, I'm attempting to recreate a Kerala mixture recipe that was a childhood favorite of mine. I came to know that this mixture is also known as mutta mixture. Mutta translates to eggs, but don't worry, this recipe is vegan.

I recall going to Thuruthipuram market with my father in the evenings. In my childhood, it was one of the most conveniently accessible markets. We get our necessities from there. My father occasionally purchases this delectable concoction from the Thambi chettans bakery. I used to call this manja mixture (Manja means yellow) at the time because I had no idea what it was called. Like other kids, I eat the sev first, followed by the black-colored dal.

Making Bombay mixture is simple, with only four steps. Before we begin cooking, let us discuss the ingredients of Bombay mixture and their significance. Please read the notes below.

Bombay mixture Ingredients

1. Gram Flour :Just like any other mixture recipe, the main ingredient of Bombay mixture will be the gram flour (besan or kadalamavu). But if sev or boondi is made with only gram flour, it won't be crisp. We will get soft boondi and sev instead. 
2. Rice flour : In order to introduce that perfect bakery style crunchiness, we need to add some finely ground and roasted rice flour. You can use either idiyappam podi or pathiri podi.  If too much rice flour is used, then naturally the end product will be harder than we need.
3. Tapioca powder : This third ingredient, you may not be familiar with. But this is the one which actually balances the hardness of rice flour and softness of gram flour. You might not see this ingredient in any other mixture recipe on the web. This the secret ingredient I am revealing today for my readers. Never skip this one, you can get it from your nearby bakery wholesale shop or from online stores.
4. Food colors : I used some edible food colors for appearance. But this is optional, you can avoid if not making for commercially. You can use turmeric powder for making sev instead of yellow food color.

 

Soaking And Frying Brown Lenthil 

1. Brown lenthil or Whole Masoor dal: - Masoor dal or masoor parippu is the pulse used for the preparation of Bombay mixture. These days a few vloggers uses green gram (moong dal or chrupayar) instead of masoor dal, I don't know how it taste, I never tried. I recommend you to use the whole black masoor dal to get the bakery style taste and appearance. It is first soaked and drained before frying. If whole brown lentil is not available, then you can use the dehusked one.

 

 Frying Sev / sevai , Boondi And Lentil For Bombay Mixture

1. Oil For frying :- You can use any odorless oil  to fry sev and boondi. Do not suggest to use coconut oil as coconut oil will change its flavor with time and also will decrease its shelf life. When the oil turns hot, reduce the flame to medium high while frying the mixture. We will be making thin sev for Bombay mixture and you know thin sev burn quickly at high temperature.

 

Bombay mixture - Final assembling

1. Once you have Fried each ingredient, keep them in a colander or tissue paper to drain excess oil if any. Then only start final mixing  
2. Black salt : Black salt is the flavoring agent in Bombay mixture. It not only make it salty, but also impart its flavor. So regular salt should not be used. 

    

Making Bombay mixture is quite easy, there are no complicated steps. Please do follow these steps correctly and enjoy. 

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Bombay Mixture Recipe | How To Make Bombay Mixture At Home | Bombay Mixture - Secret Recipe

Deep Fried Munching Snack of Kerala

Preparation time: 2 hours | Cooking Time: 15 minutes | Total time: 2 hours 15 minutes

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Ingredients

• 1 3/4 cup gram flour / besan / kadalamavu
• 3/4 cup finely ground tapioca flour
• 1/4 cup  rice flour (finely ground and roasted)
• 1/2 cup whole brown lentil (masoor dal or masoor parippu)
• Food color as needed, lemon yellow color or turmeric powder for sev and orange red and green color for boondi
• Black salt as needed
• Oil for frying + 1 tbsp oil

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How To Make Bombay Mixture -Video

Preparation Of Bombay mixture With Step By Step

Step 1:- Soaking The Brown Lentil

1. As I mentioned earlier, the brown lentil should be soaked for at least two hours before frying. Only two hours, do not soak for more time. Take 1/2 cup brown lentil (masoor dal) in a bowl, pour normal cold water. Make sure the lentil is immersed in water completely. Cover with a plate and set aside for two hours. 
   
2. After two hours, wash two to three times and then drain excess water and keep aside. You can also spread the lentil on a paper towel and keep under fan to remove excess moisture.
   
   
   

Step 2:- Preparation of sevai dough and frying

1. Take gram flour, rice flour and tapioca flour in a mixing bowl. Don't forget to sift the flours and remove impurities before starting the dough preparation. 
   
2. Mix well with a spoon or using your hands.
   
   
   
3. Take two bowls.  Transfer 1.5 tbsp of flour in each bowl and set aside. These are reserved for making boondies. 
   
   
   
4. Let us start preparing the sevai dough. Put a pinch of lemon yellow color in the first bowl. This is optional and you can use turmeric powder instead of food color. 
   
5. Add one tablespoon of oil. Use the same oil in which you are planning to fry the sevai / vermicelli. 
   
   
   
6. Pour water little by little and make a smooth loose dough. The dough should not be as tight as chapathi dough, but should be moist and smooth as idiyappam dough.
   
   
   
7. Take the Idiayapppam mould (which we call sevanazhi in Malayalam,) put the fine hole mould. 
   
8. Fill the prepared dough in the mould and tight the lid.
   
   
   
9.  Then press and spread the sevai dough in hot oil in a circular motion and make sure it do not overlap. Fry single thin layer of sevai at a time to achieve even crispiness.
   
   
   
10. Once the sizzling stops and the sevai turns crisp, flip with the help of an iron rod or a skewer. 
    
11. Cook for one more minute and then  drain excess oil.  Repeat the process till the dough ends.
    
    
    

Step 3:- Preparation of Boondi batter and frying 

1. Now let's prepare the boondi, take the remaining flour that we have kept aside. Add orange food color in one bowl and green food color in other. 
   
   
   
2. Also put a pinch of baking soda and water. Make a smooth batter for making boondi.
   
   
   
3. Now take a perforated ladle and place it over the hot oil. You can use boondi ladle or regular perforated ladle. Don't worry about the shapes, just fry the boondies till crisp.
   
4.  Pour any one of the prepared batter. Gently tap the spoon, the dough will drip through the holes of the ladles
   
   
   
5. Fry boondies till crisp. Then take the fried boondies with another perforated ladle and set aside to drain excess oil.
   
   
   
6. Repeat the process with green batter also. But remember to wash and wipe the ladle before frying the green boondies.
   
7. Further fry the soaked brown lentil / masoor dal in the same oil. You can use a flat steel strainer for convenience. Stir in between and fry till the lentil turn crisp. As soon as you immerse the strainer into the oil, the oil will start to sizzle. Wait till the sizzling stops and the lentil turns crispy and crunchy. 
   
   
   
8. When the sizzling stops and the lentil turn crisp, stop cooking and set aside. Wait till the excess oil drains, you can spread the lentil on a paper towel also.
   
   
   

Step 4:- Final Mixing

1. Put fried sevai and boondi in a clean and dry bowl. 
   
   
   
   
   
2. Break the sevai very softly with dry hands or  using a dry spoon. 
   
   
   
3. Add the fried brown lentil / masoor dal and black salt. Mix well. Adjust the amount of black salt to your taste.
   
   
   
4. Wait till it comes to room temperature and then store in an air tight container. Serve with a cup of tea or coffee and enjoy
   
   
   

Happy cooking

Anju