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mixture recipe | South Indian mixture
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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.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian, South Indian
Servings: 3 cups

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
  • 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.