How to make a perfect Sri Lankan Mixture

How to make a perfect Sri Lankan Mixture

How to make a perfect Sri Lankan Mixture

Written by Nathasha De Alwis

24 Oct, 2018 | 12:59 pm

Colombo (News1st): Everyone thinks that making mixture at home is not an easy task. Well after you try this recipe one you will love it. This mixture is a combination of murukku, and boondhi along with other nuts and spices. So let’s get along with it.

Servings: 400g


To make Murukku: Medium Spicy

  • 1 Cup Gram dhal flour
  • 1/4 Cup Rice flour
  • 1/2 Teaspoon Chilli powder (Add more if you like spicy)
  • 1/8 or to taste Teaspoon Salt
  • 1/8 Teaspoon Asafoetida also known as hing
  • 1 Tablespoon Hot oil
  • 60 ml Water (Use accordingly)

To make Boondhi

  • 1 Cup Gram dhal flour
  • 1/4 Teaspoon Baking Soda
  • 1/8 Teaspoon Asafoetida also known as hing
  • 1/8 or to taste Teaspoon Salt
  • 75 ml Water (Use accordingly)
  • Cooking oil for deep frying

For Garnishing

  • 50g Peanuts with skin on
  • 50g Cashew nuts
  • 50g Roasted Gram dhal (Pottu Kadala)
  • 40g Rice flakes (Habala pethi)
  • 8-10 Cloves Garlic with skin
  • 3-4 Springs Curry leaves
  • 1 Teaspoon Chilli powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Asafoetida
  • 1/2 Tablespoon Hot oil


  1. Sift the gram dhal flour and rice flour through a sieve or sifter.
  2. Add chilli powder, hing, and salt.
  3. Now add the 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.
  6. Sift all the ingredients listed under the boondhi (above) in a sifter.
  7. Gradually add water to make a thick batter.
  8. You will need special utensils (Figure A) to make the mixture. The murukku mold and a perforated spoon (or any other round spoon with multiple holes).

    Figure A

  9. Heat oil in a pan for deep frying. Insert the murukku disc inside the mold and transfer the dough into the mold.
  10. When the oil is heated, press the dough into the hot oil (do it with caution).
  11. Flip the murukku and fry until golden brown. This will be ready when the oil sound subsides. Remove from the oil and drain in the paper towel.
  12. Now to make boondhi, hot the perforated spoon above the hot oil. Using another spoon drop 2-3 tablespoons of the batter (depends on the size of the perforated spoon) and spread slowly to make droplets of batter. Stir evenly and fry until golden brown. Drain on a paper towel.
  13. Crush the garlic with skin or slice thinly.
  14. 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 – 45 seconds to fry.
  15. Now add chilli powder, salt, and asafoetida along with hot oil.
  16. Mix gently and coat the spices thoroughly with other ingredients. Adjust the chilli and salt to suit your taste.



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