**Murukulu**: Also known as Murukku, it is a popular South Indian snack made from rice flour, urad dal flour (black gram flour), and spices. The dough is typically prepared by mixing the flours with water, salt, cumin seeds, and sometimes butter or sesame seeds. The dough is then shaped using a special mold or extruder into spiral or coil shapes and deep-fried until crispy. Murukulu is crunchy and savory, often enjoyed as a snack with tea or coffee.

**Chegodi**: A traditional Andhra Pradesh snack made from rice flour, chana dal (split chickpeas), cumin seeds, and other spices. The dough is prepared by mixing the ingredients with water and shaping them into small rings or loops. These rings are then deep-fried until golden brown and crispy. Chegodi has a crunchy texture and a savory flavor, making it a popular snack during festivals and special occasions.

**Mixture**: Also known as South Indian mixture or Bombay mixture, it is a savory snack mix made from a combination of fried ingredients such as peanuts, fried gram (chickpea) flour, sev (thin noodles made from chickpea flour), boondi (small fried chickpea flour balls), cashews, raisins, and spices. The ingredients are seasoned with a blend of spices such as chili powder, turmeric, and salt. Mixture is a crunchy and flavorful snack often enjoyed with tea or as a topping for chaats (Indian street snacks).

**Boondi**: Small, crispy, and round fried chickpea flour balls. The batter for making boondi is prepared by mixing chickpea flour with water to form a smooth and thin consistency. This batter is then poured through a perforated ladle or a special boondi-making utensil into hot oil, resulting in tiny droplets that fry quickly to a golden brown color. Boondi can be enjoyed as a standalone snack or used as a key ingredient in various Indian sweets and snacks, such as boondi ladoo or boondi chaat.

**Chekkalu**: Also known as Thattai in some regions, Chekkalu is a crispy and savory South Indian snack made from rice flour, urad dal flour, spices, and sometimes sesame seeds or grated coconut. The dough is prepared by mixing the ingredients with water to form a stiff dough, which is then rolled out thinly and cut into small rounds or shapes. These rounds are then deep-fried until golden brown and crispy. Chekkalu has a crunchy texture and a spicy flavor, often enjoyed as a snack with tea or as a side dish with meals.