A traditional Indian sweet made from gram flour and jaggery, deep-fried and mixed with peanuts and cardamom.
Ingredients
Dough
- 1 1/2cupgram flour
- 1/2cuprice flour
- 1pinchsalt
- water (as required)
Deep Frying
- oil (as required)
Mixture Mittayi
- 2cupjaggery
- 1/2cupwater
- 1pinchcardamom powder
- 1/2tbsppeanuts (coarsely ground)
Nutrition (per serving)
Calories
187.5kcal (9.38%)
Protein
3.8g (7.6%)
Carbs
39.2g (14.25%)
Sugars
16.4g (32.8%)
Healthy Fat
2.4g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
How to make Mixture Mittayi
Prepare Dough
In a bowl, add gram flour, rice flour, and salt. Mix well.
Add water little by little and knead into a soft dough.
Roll the dough and divide it into small batches.
Prepare Mixture
Heat oil in a pan for deep frying.
Grease the insides of a murukku maker and fill it with the dough.
Use the mould/disc with small holes, typically used for Idiyappam or Omapodi.
Check if the oil is hot and start squeezing the dough into the oil.
Keep squeezing based on the pan's capacity like a noodle cake.
Once it starts changing color, gently flip to cook well.
Remove when the bubbles stop and place on a strainer or tissue cloth to remove excess oil.
Repeat the process for the remaining dough.
Break the cakes into small pieces and set aside.
Prepare Mixture Mittayi
In a pan, add jaggery and water. Let it melt into a syrup.
Filter the syrup to ensure it is clean and transfer to a fresh pan.
Add cardamom powder and stir until it reaches hard ball consistency.
To check, add a few drops of syrup to water and try rolling it into a ball.
Add peanuts and the prepared mixture. Mix well.
Transfer to a tray and flatten with a rolling pin.
Cut into pieces while hot as it will harden when it cools.
Leave for a few minutes to settle.
Store in an airtight container once hardened. Can be enjoyed for over a week.
Nutrition (per serving)
Nutrition (per serving)
Calories
187.5kcal (9.38%)
Protein
3.8g (7.6%)
Carbs
39.2g (14.25%)
Sugars
16.4g (32.8%)
Healthy Fat
2.4g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the oil is hot enough before squeezing the dough to get a crispy texture.
Cut the mixture mittayi while it is still hot to avoid breaking.
FAQS
What is the cooking process for making Mixture Mittayi?
To make Mixture Mittayi, start by mixing gram flour, rice flour, and salt in a bowl. Gradually add water to knead a soft dough. Roll the dough into small batches and deep fry them in hot oil using a murukku maker. Once fried, prepare a jaggery syrup by melting jaggery with water and filtering it. Combine the fried pieces with the syrup and peanuts, flatten the mixture, and cut it into pieces while hot.
Is Mixture Mittayi suitable for gluten-free diets?
Yes, Mixture Mittayi can be made gluten-free by using gluten-free rice flour and ensuring that all other ingredients, like jaggery and peanuts, are also gluten-free. This makes it a great option for those with gluten sensitivities.
What are some common substitutions for ingredients in Mixture Mittayi?
If you don't have gram flour, you can substitute it with chickpea flour. For jaggery, brown sugar can be used, but it will alter the flavor slightly. Additionally, if you prefer a nut-free version, you can omit the peanuts or replace them with sunflower seeds.
How should I store Mixture Mittayi to keep it fresh?
Once Mixture Mittayi has cooled and hardened, store it in an airtight container at room temperature. It can last for over a week if kept properly sealed, ensuring it stays crispy and delicious.
What are some good pairings or serving suggestions for Mixture Mittayi?
Mixture Mittayi pairs wonderfully with a cup of chai or coffee. It can also be served as a festive treat during celebrations or as a sweet snack during the day. For a twist, consider serving it alongside a scoop of vanilla ice cream for a delightful contrast.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia