Mixture is a popular crispy teatime snack in South India. Usually we used to buy it from stores. But once you try this in home; i'm you will stop eating store bought.  Here is the recipe for easy and spicy Kerala style mixture.

1. Gram flour/ besan flour / kadalamavu- 2 cup
2. Roasted rice flour-1 cup
3. Turmeric powder- 1/4 tsp
4. Red chilly powder-1 tsp 
5. Asafoetida / hing/ kayam- 1/2 tsp
6. Melted butter-2 tbsp
7. Salt-to taste
8. Roasted peanuts- 1/2 cup
9. Roasted chana dal- 1/2 cup
10. Curry leaves-5 springs
11. Dry red chilly-4 large
12. Garlic- 4 petals
13. Red chilly powder- 1 to 2 tsp (to sprinkle)
14. Salt-little-to sprinkle (optional)
15. Oil-to deep fry

• In a mixing bowl add besan flour, rice flour, turmeric powder, chilly powder, hing, salt and melted butter.
• Mix and crumble well.
• Add water little by little and knead to a smooth dough.
• Divide the dough in to two parts. Take one half and use it for making sev.
• Insert the dough in idiyappam mold (string hopper mold) 
• Heat oil in a pan (enough to deep fry) and when it is hot make the flame to medium -low.
• Press the mold and carefully drop them in to hot oil in circular motion.
• Fry on both sides and drain from the oil (it will get fried soon, flip the other side immediately and drain from the oil to avoid brown in color).
• Now divide the remaining half portion of dough in to two (one for making ribbon pakoda and the other for boondi).
• Put the ribbon pakoda mold inside the press and add the dough.
• Press them in to hot oil and fry on both sides until nice golden.
• Now for making boondi; add little by little water to the remaining dough and make a dosa like batter.
• Take a spatula with round holes in it. Pour the boondi mix through it in to the hot oil (if its flowing fast; then the batter is too thin; if it is not flowing; then the batter is too thick; so make right consistency).
• Boondi also get fried easily; so keep an eye on it to avoid browning; drain from the oil and keep aside.
• Now fry pea nuts, roasted chana dal; dry red chilly, curry leaves and slightly crushed garlic one after one in th ehot oil and add in to a kitchen towel or colander to avoid excess oil.

• Allow all the fried ingredients to cool completely.
• Now crush the sev and ribbons in to small pieces.
• Mix all the ingredients together in a large mixing bowl.
• Sprinkle red chilly powder (as per spice tolerance) on top and mix well. Also sprinkle enough salt by tasting.