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    Home » Recipes » Snacks

    Spicy mixture recipe - South Indian style | Deepavali recipes

    October 23, 2013 by Raks Anand 42 Comments / Jump to Recipe

    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.

    Mixture | South Indian
    South Indian mixture

    This classic snack is traditionally prepared for the festival of lights, Deepavali.

    Check out my other Diwali snacks and Diwali recipe collection.

    Jump to:
    • Recipe card
    • Step by step photos

    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.

    south Indian mixture recipe
    South Indian mixture | Madras mixture

    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:

    • Ribbon pakoda
    • Butter murukku
    • Thenkuzhal
    • Shakkarpare
    • Thattai

    Recipe card

    mixture recipe | South Indian mixture
    Print Pin
    4.67 from 3 votes

    Mixture recipe

    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.
    Course Snack
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings 3 cups
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    Step by step photos

    1. Prepare Oma podi and Kara boondi as in the respective recipes. In my kara boondi,
    2. I have added optional garnish of black pepper, crushed garlic and curry leaves. Just avoid that.
    3. 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.
    make boondi, sev | Fry cashews

    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.

    fry nuts for mixture

    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.

    aval | spices | south-indian-mixture

    5. Add kara boondi and broken omapodi and toss gently. When cooled down completely, add sugar and mix well. Transfer to airtight container.

    Mix

    The classic combo – mixture, sweet and filter coffee. And that boondi ladoo is my next post 🙂

    south-indian-mixture
    « Mysore pak recipe | Traditional Mysore pak, Diwali sweets
    Boondi ladoo, Diwali sweets recipes »

    Reader Interactions

    Comments

    1. AparnaRajeshkumar

      October 23, 2013 at 7:18 am

      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 !

      Reply
    2. Priya Srinivasan

      October 23, 2013 at 7:48 am

      it is really tempting, the plate with mixture ladoo and filter coffee!!!mm, heavenly

      Reply
    3. Radha Natarajan

      October 23, 2013 at 7:53 am

      Same pinch today!!! Amazing clicks as usual and such a wonderful looking mixture ! Nothing to beat southie style mixture -All time favourite . Happy Diwali !

      Reply
    4. vinita

      October 23, 2013 at 8:16 am

      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?

      Reply
    5. Aruna Manikandan

      October 23, 2013 at 8:21 am

      looks perfect and very tempting, eagerly waiting for the ladoo post 🙂

      Reply
    6. Veena Theagarajan

      October 23, 2013 at 8:27 am

      super one.. Very tempting.. I love it with my tea...

      Reply
    7. Pari Vasisht

      October 23, 2013 at 9:52 am

      I love the mixture and loved the ingredients going into that . Definitely needs loads of patience to make.

      Reply
    8. Raks anand

      October 23, 2013 at 10:21 am

      Drain in paper towel well and then add it to the mixture. Keep less oil for frying too.

      Reply
    9. Raks anand

      October 23, 2013 at 10:22 am

      Not at all, as it seems, if you make it its easy.

      Reply
    10. hemalatha dhanusu

      October 23, 2013 at 10:27 am

      yummy mixture.

      Reply
    11. Chella KS Nathan

      October 23, 2013 at 10:33 am

      too good raks the mixture looks amazing just like the store brought ones:) you are an inspiration 🙂

      Reply
    12. illuworld

      October 23, 2013 at 10:59 am

      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

      Reply
    13. Priti S

      October 23, 2013 at 11:30 am

      Love this ...looks yum and along with tht ladoo, coffee is tempting ...

      Reply
    14. prathibha Garre

      October 23, 2013 at 11:30 am

      Mixture looks delicious..even I m not fond of mixture and love munching any kind of murukku instead...

      Reply
    15. Kiruthika Ramakrishnan

      October 23, 2013 at 12:50 pm

      Looks yummy! Waiting for the ladoo post eagerly

      Reply
    16. Finla

      October 23, 2013 at 1:45 pm

      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.

      Reply
    17. Gayatri saikrishnan

      October 23, 2013 at 2:52 pm

      Looking delicious and yummy 🙂

      Reply
    18. esther

      October 23, 2013 at 3:21 pm

      Hi, I thought U hv bought the mixture from the shop as it is looking delicious.Im a regular to ur site nd sharmis'.

      Reply
    19. Happys Cook

      October 23, 2013 at 3:45 pm

      My all time favorite... U have done it beautifully... In my to do list for this diwali..

      Reply
    20. Priya Suresh

      October 23, 2013 at 4:59 pm

      Give me that plate..Love to munch with a cup of tea.

      Reply
    21. Shobana Vijay

      October 23, 2013 at 5:29 pm

      My dads favorite.Wish I can do when he visits next time home.

      Reply
    22. Janani

      October 23, 2013 at 11:21 pm

      super so quickly done and just perfect for diwali.

      Reply
    23. divya

      October 24, 2013 at 7:40 pm

      wow .. they look gorgeous and super tempting

      Reply
    24. Sathya Priya

      October 24, 2013 at 11:33 pm

      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.

      [email protected]

      Reply
    25. lakshmi kumar

      October 25, 2013 at 2:09 pm

      Hi raks,
      if ur interested...shall i send u the diamond cuts recipe..sweet one that we use in mixture...give me ur id...

      Reply
    26. anupama vasudev

      October 25, 2013 at 5:24 pm

      Looks interesting and simple too. Definitely gonna try this soon! 🙂

      Reply
    27. suganya ram

      October 28, 2013 at 3:56 am

      Lovely mixture. Explanation & Pics are simply superb.

      Reply
    28. Raks anand

      October 30, 2013 at 12:56 am

      You can find it in the top right corner. Pls send. But the thick square version

      Reply
    29. lakshmi kumar

      October 31, 2013 at 2:57 am

      Raks,pl chk ur mail...i've sent u the recipe..tanx for all ur recipes.

      Reply
    30. lakshmi kumar

      October 31, 2013 at 2:57 am

      ok...sure..i'll send..thick diamond cuts recipe...

      Reply
    31. lakshmi kumar

      October 31, 2013 at 2:57 am

      ok..sure..ya..thick one..

      Reply
    32. Sarada Subramaniam

      October 31, 2013 at 8:05 am

      Tried this...came out very well....

      Reply
    33. Malina Raja

      October 31, 2013 at 8:05 am

      what is the calorie per serving?

      Reply
    34. SHARMILEE J

      November 07, 2013 at 1:04 am

      Pathale pasikuthe 🙂 Looks super tempting!

      Reply
    35. iman

      December 22, 2014 at 10:41 am

      hi rak i m not clear about how to fried gram daal is it soaked or dried or what plz explain.
      regards

      Reply
    36. Raks anand

      December 22, 2014 at 10:43 am

      Its not channa dal, its chutney dal (the one they use to grind chutney- dhaliya)

      Reply
    37. Raks anand

      December 22, 2014 at 10:44 am

      So no need to soak, just deep fry as such

      Reply
    38. iman

      December 29, 2014 at 10:48 am

      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

      Reply
    39. vino

      October 22, 2015 at 6:25 am

      Hi what kind of poha to be used thick r thin??

      Reply
    40. Raks anand

      October 22, 2015 at 6:29 am

      bhuna hoa chana

      Reply
    41. anisha

      May 13, 2016 at 3:15 pm

      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

      Reply
    42. Raks anand

      May 13, 2016 at 3:18 pm

      You can try adding more fried poha and see 🙂 Add little more red chilli powder.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
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    • Rose milk recipe - With homemade rose syrup

    Summer recipes

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