Kerala Mixture (Chivda)
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Kerala Mixture (Chivda)

Spicy Mixture - This humble snack, in its various avatars, is a popular, omnipresent item in all bakeries and hot chips shops across Kerala. When you have guests at home for tea, the spread is not complete without a serving of mixture. Despite being a big fan of the mixture, I had never thought that one day I'll make this at home. You can also make this at home. No additives, no preservatives, and no reused oil! Just a tasty, crispy snack!
Prep Time20 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Snack
Cuisine: Kerala
Servings: 6 portion


  • 1/2 cup rice flour (roasted)
  • 1 cup gram flour (besan)
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 1 1/2 teaspoon chili powder
  • As required water
  • 1/2 cup split chana dal (Bengal gram)
  • 1/2 cup peanuts
  • 1/2 cup beaten rice
  • 1/2 cup puffed rice
  • 3-4 dry red chilies
  • 1-2 sprigs curry leaves
  • To taste salt


  • In a bowl, add roasted rice flour, gram flour*, asafoetida, turmeric powder and salt.
    Kerala Mixture (Chivda) - Ingredients
  • Mix well.
  • Start kneading the dough by adding water, a little at a time. Knead well. The consistency we are looking for is similar to, but a bit softer than, a chapati dough.
  • Heat oil** in a pan. Place the dough in a string hopper maker (idiappam mold). Use the flat noodle/ribbon disc, and press the dough into the oil.
  • Fry this, and in a few seconds it'll turn golden brown. Turn over and the fry the other side for a quick few seconds. It'll get fried quickly. If you leave it for a long time, you risk burning it.
  • Drain the fried sev with a colander, and place them in a tray lined with kitchen towels to absorb any excess oil.
  • Repeat this in small batches changing the mold discs - we use the same dough, but the various shapes in which the dough gets fried makes it a "proper" mixture.
  • Use the discs for ribbons, thin noodles, thick noodles, and murukku following steps 5 and 6. Keep some dough for making boondi.
  • To make boondi, add some water to the remaining dough. If you add too much water, it'll become runny. Add just enough water to make it a thick batter.
  • Take a perforated spoon, pour the batter through the spoon into the oil. Keep the spoon just above the oil - you don't want to splash hot oil and risk an injury. I used a grater instead of the perforated spoon.
  • Fry them for a few seconds, drain and place them in the tray along with the other sev.
  • Fry the groundnuts in the oil until they turn golden brown. Drain and place them in the tray.
  • Fry the split chick peas until they turn golden brown, drain and keep in the tray.
  • Fry the dry chilies and the curry leaves, and add them to the tray.
  • Fry the puffed rice and the flattened rice, and add to the mix.
  • Crush the sev so that there wouldn't be any big pieces in the mixture. Sprinkle a teaspoon chili powder, close the tray with a lid, and shake well to get all the ingredients evenly distributed. Check for salt. If you want to add salt, sprinkle it and shake well again.
  • Kerala mixture is ready to serve. Transfer it to a clean, dry container, and it'll stay fresh for a long time (depending on how long you are able to resist the temptation and not snack on it for two days straight).
    Kerala Mixture (Chivda)


  • Always add rice flour and gram flour in a 1:2 ratio. Take the rice flour, and add double the amount of gram flour, and add other ingredients proportionately.
  • ** To test the oil, drop a small piece of dough in the oil. If the oil is hot enough the dough will bubble and rise to the top. You can then reduce the flame.