Madras mixture recipe is one of the popular Deepavali snack every household makes. It is supposed to be easy to make as they make all the components in this snack as separate item.
This classic snack is traditionally prepared for the festival of lights, Deepavali.
Check out my other Diwali snacks and Diwali recipe collection.
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Then they just have to mix everything, fry some ingredients and add to the mixture. Hence the name as well.
This is the only snack I have eaten the most when I was a kid. That’s because, my dad used to buy this always.
We are not big fan of it but after these many years, I kind of miss it. I know many of my friends use mixture as side dish, have not tried.
Just couple of years back I tried and it was really good now. My taste changes very often.
Until my grand mom was there, we used to make this for Diwali. It's a great idea to make mixture for Diwali.
Because, it gives so much volume making it perfect to gift pack to others.
Those days, my mom used to start making Diwali snacks a week ahead and make so much in quantity.
She will be storing all the snacks in tins and big containers (thooku vaali) and give everything little by little in evening time for the whole family.
I have never seen her buying snacks or sweets from shops, everything strictly home made.
Dad during normal days rarely buys snack mostly mixture, roasted nuts for snacks.
Though mixture has a mix of everything in it, I like to pick and eat the ingredients in it separately. Its fun for me.
I love the sweet diamond maida biscuits in it very much. But sadly I have not tried making it so far at home, so have not added in this recipe.
If you are interested, you can check my shakkarpare and add it to the mixture.
In spite of this spicy mixture, I love sweet mixture very very much. The one which looks also similar to this mixture, but sweet.
Even in this south Indian mixture recipe, my special ingredient is a bit of sugar, which I add lastly and toss.
Other ingredients you can add:
Recipe card
Mixture recipe
Ingredients
- 1.5 cup Omapodi
- 1.5 cup Kara boondi
- ¼ cup Peanuts
- ¼ cup Fried gram dal
- 12 Cashews
- ½ cup Aval Poha/ flattened rice
- 2 sprig Curry leaves
- ½ teaspoon Salt
- 1 teaspoon Red chilli powder
- ½ teaspoon Sugar
- 3 tablespoon Ghee
- ⅛ teaspoon Asafoetida
Instructions
- Prepare Oma podi and Kara boondi firstly as in the respective recipes.
- In my kara boondi, I have added optional garnish of black pepper, crushed garlic and curry leaves. Just avoid that. Also salt can be little less as we are using salt while tossing the mixture.
- Heat ghee or oil in a pan and fry cashews broken first.
- Then Peanuts and fried gram dal.
- Fry everything in medium flame with constant stirring for even cooking.
- Peanuts should be fried until it pops. Take care not to burn as you can see properly as its with skin. Even you can use skinless peanuts.
- Add curry leaves along any nut lastly and fry aval finally.
- You may need more oil or ghee for this, but you can do in 2 batches too.
- Transfer all the fried items to a mixing bowl and add salt, red chilli powder and asafoetida to it. Toss.
- Add kara boondi and broken omapodi and toss gently.
- When cooled down completely, add sugar and mix well. Transfer to airtight container.
Notes
- Other ingredients that can be added to mixture – Kara sev, broken mururkku, maida biscuits, ola pakoda, thattai broken, fried ch anna dal etc.
- I used 1 cup besan for making boondi and 1 cup besan + ½ cup rice flour for making omapodi/ sev. But saved some for boondi raita and saved some omapodi as such for my kid and used only 1 cup each as mentioned in quantity for this mixture.
- I used thin aval (flattened rice/ poha). I first tossed aval, nuts, curry leaves with red chilli powder, asafoetida and salt and then only added the omapodi and sev.
- Always store in airtight container. Stays good for a week at shelf.
Step by step photos
- Prepare Oma podi and Kara boondi as in the respective recipes. In my kara boondi,
- I have added optional garnish of black pepper, crushed garlic and curry leaves. Just avoid that.
- Also salt can be little less as we are using salt while tossing the mixture. Heat ghee or oil in a pan and fry cashews broken first.
3. Then Peanuts and fried gram dal. Fry everything in medium flame with constant stirring for even cooking.
Peanuts should be fried until it pops. Take care not to burn as you can see properly as its with skin. Even you can use skin less peanuts.
4. Add curry leaves along any nut lastly and fry aval finally. You may need more oil or ghee for this, but you can do in 2 batches too.
Transfer all the fried items to a mixing bowl and add salt, red chilli powder and asafoetida to it. Toss.
5. Add kara boondi and broken omapodi and toss gently. When cooled down completely, add sugar and mix well. Transfer to airtight container.
The classic combo – mixture, sweet and filter coffee. And that boondi ladoo is my next post 🙂
AparnaRajeshkumar
coffee + mixture nothing can beat it ! also i add few onion and tomato and some curd 🙂 i will have it as such no need my dinner , breakfast or lunch ! I liked the bottle cute !
Priya Srinivasan
it is really tempting, the plate with mixture ladoo and filter coffee!!!mm, heavenly
Radha Natarajan
Same pinch today!!! Amazing clicks as usual and such a wonderful looking mixture ! Nothing to beat southie style mixture -All time favourite . Happy Diwali !
vinita
Mast receipe madam, I already made sev, boondi seeing ur blog so will b easy 4 me.i have doubt abt frying aval.it oozes lot of oil after frying even if I choose thick one.any remedi 4 it?
Aruna Manikandan
looks perfect and very tempting, eagerly waiting for the ladoo post 🙂
Veena Theagarajan
super one.. Very tempting.. I love it with my tea...
Pari Vasisht
I love the mixture and loved the ingredients going into that . Definitely needs loads of patience to make.
Raks anand
Drain in paper towel well and then add it to the mixture. Keep less oil for frying too.
Raks anand
Not at all, as it seems, if you make it its easy.
hemalatha dhanusu
yummy mixture.
Chella KS Nathan
too good raks the mixture looks amazing just like the store brought ones:) you are an inspiration 🙂
illuworld
Thanks for the recipe, M gonna make this for this diwali, Its my tala depavali ,M gonna make my family proud with ur help. Thankyou Raji
Priti S
Love this ...looks yum and along with tht ladoo, coffee is tempting ...
prathibha Garre
Mixture looks delicious..even I m not fond of mixture and love munching any kind of murukku instead...
Kiruthika Ramakrishnan
Looks yummy! Waiting for the ladoo post eagerly
Finla
Looks so so delicious, i am going to make them once but then may be i will omitt omapodi as that never works for me.
Gayatri saikrishnan
Looking delicious and yummy 🙂
esther
Hi, I thought U hv bought the mixture from the shop as it is looking delicious.Im a regular to ur site nd sharmis'.
Happys Cook
My all time favorite... U have done it beautifully... In my to do list for this diwali..
Priya Suresh
Give me that plate..Love to munch with a cup of tea.
Shobana Vijay
My dads favorite.Wish I can do when he visits next time home.
Janani
super so quickly done and just perfect for diwali.
divya
wow .. they look gorgeous and super tempting
Sathya Priya
Lovely mixture .Love every bite of it.This also reminds me of my mom .She makes during diwali.I will try to make it.I am afraid i cant make bhoondi.Will it be good without bhoondi.
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lakshmi kumar
Hi raks,
if ur interested...shall i send u the diamond cuts recipe..sweet one that we use in mixture...give me ur id...
anupama vasudev
Looks interesting and simple too. Definitely gonna try this soon! 🙂
suganya ram
Lovely mixture. Explanation & Pics are simply superb.
Raks anand
You can find it in the top right corner. Pls send. But the thick square version
lakshmi kumar
Raks,pl chk ur mail...i've sent u the recipe..tanx for all ur recipes.
lakshmi kumar
ok...sure..i'll send..thick diamond cuts recipe...
lakshmi kumar
ok..sure..ya..thick one..
Sarada Subramaniam
Tried this...came out very well....
Malina Raja
what is the calorie per serving?
SHARMILEE J
Pathale pasikuthe 🙂 Looks super tempting!
iman
hi rak i m not clear about how to fried gram daal is it soaked or dried or what plz explain.
regards
Raks anand
Its not channa dal, its chutney dal (the one they use to grind chutney- dhaliya)
Raks anand
So no need to soak, just deep fry as such
iman
still unclear.u have written fried gram daal.plz make it clear is
daal chana
bhuna hoe chana
bulger
plz clear it what i see in the pic its either daal chana or bhuna hoa chana not bulger
regards
vino
Hi what kind of poha to be used thick r thin??
Raks anand
bhuna hoa chana
anisha
Hi Raks, I have tried many of ur recipes and it comes out well. Thanks a lot.Today when I tried mixture I added 1 tsp of salt instead of 1/2 tsp...so it's very salty now...how to correct it..? TIA
Raks anand
You can try adding more fried poha and see 🙂 Add little more red chilli powder.