Updated on by Raks Anand 42 Comments
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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:
- Ribbon pakoda
- Butter murukku
- Thenkuzhal
- Shakkarpare
- Thattai
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5 from 6 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 Time 15 minutes minutes
Cook Time 20 minutes minutes
Author Raks Anand
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
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
- 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 🙂
