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mixture recipe, south indian mixture recipe

madras mixture recipe - one of the popular south indian snacks made during diwali is this south indian mixture, which is basically a mix of various edible ingredients, nuts and dry fruits. it is also called as omapodi mixture.

4.41 from 5 votes
total time:
75minutes

mixture recipe with step by step pics. one of the popular and delicious south indian snacks made during diwali is mixture, which is basically a mix of various edible ingredients, nuts and dry fruits.

mixture recipe, south indian mixture recipe

what is known as chiwda in north and western india, is called as mixture in south india. there are many types of mixture recipes. this post shares the popular madras mixture made with omapodi (plain sev) and boondi along with some nuts and spices.

some variations of south indian mixture has sweet maida biscuits added. but i have not added them. i made the omapodi a day before to reduce the prep work. preparation does take time. so you can plan ahead and make accordingly. you can make the boondi and omapodi a day before and make mixture the next day. fried coconut can also be added, but i have not added as it reduces the shelf life of the mixture.

in the mixture recipe post, i have mentioned the methods of making both omapodi and boondi, but for a detailed post you can check the recipes here:

  1. omapodi
  2. kara boondi

in this mixture recipe, you can also add ribbon pakoda, thattai, kara sev and murukku. just break them in small pieces and then add.

its always best to make such snacks at home as you can use the best ingredients and also the oil won’t be reused many times. so homemade chiwda taste better than store bought one and is also more healthy. i have shared few more chiwda or mixture recipes like:

  1. thin poha chiwda
  2. corn flakes chiwda
  3. oats chivda
  4. sabudana chiwda

this madras mixture recipe yields about 350 grams of mixture. store mixture in an air-tight jar. serve south indian mixture as teatime or diwali snack to your family or friends.

madras mixture recipe

if you are looking for more diwali snacks recipes then do check:

mixture recipe, south indian mixture recipe
4.41 from 5 votes
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mixture recipe

madras mixture recipe - one of the popular south indian snacks made during diwali is this south indian mixture, which is basically a mix of various edible ingredients, nuts and dry fruits. it is also called as omapodi mixture.
course snacks
cuisine south indian, tamil nadu
prep time 15 minutes
cook time 1 hour
total time 1 hour 15 minutes
servings 350 grams
author dassana amit

ingredients (1 cup = 250 ml)

for omapodi

  • 1 teaspoon ajwain (carom seeds)
  • 1 cup besan or 120 grams besan (gram flour)
  • ½ cup rice flour or 100 grams rice flour
  • 1 generous pinch asafoetida (hing)
  • 2 pinches turmeric powder (haldi) - optional
  • ¼ teaspoon red chilli powder
  • 1 teaspoon salt or add as required
  • 1 tablespoon oil or ghee or butter
  • 6 to 7 tablespoons water or add as required
  • oil as required for deep frying

for kara boondi

  • ½ cup besan (gram flour)
  • 1 tablespoon rice flour
  • 1 pinch asafoetida (hing)
  • ½ teaspoon salt
  • 8 to 9 tablespoons water to make thin batter
  • oil for deep frying, as required

other ingredients for mixture recipe

  • ¼ cup peanuts
  • 25 cashews
  • ¼ cup roasted chana dal (roasted bengal gram)
  • ¼ cup poha (flattened rice or parched rice)
  • 12 to 15 curry leaves (kadi patta)
  • teaspoon asafoetida (hing) or about 2 pinches
  • ½ teaspoon red chilli powder
  • 2 cups omapodi or add as required
  • 2 cups boondi or add as required
  • salt as required

how to make mixture recipe

making omapodi for mixture recipe

    preparing omapodi dough

    1. heat a small pan and keep flame to a low. add 1 teaspoon ajwain (carom seeds).

    2. stirring often roast ajwain for some seconds till they are aromatic. no need to brown them. let them cool down.

    3. then add them in a small dry grinder jar or a spice grinder.

    4. grind to a fine powder. keep aside. you can even crush ajwain in a mortar-pestle. in this case, when adding ajwain, use a tea strainer and sift the ajwain powder through it. this is done so that when pressing through the sev maker, the dough strands do not break.

    5. in a mixing bowl or pan take 1 cup besan (gram flour) and ½ cup rice flour.

    6. add the ground ajwain powder.

    7. then add 1 generous pinch asafoetida (hing), 2 pinches turmeric powder, ¼ teaspoon red chilli powder and 1 teaspoon salt. you can add salt as per taste. turmeric powder can be skipped. for a spicy omapodi, you can increase the amount of red chilli powder. for more crispiness you can add a pinch of baking soda also.

    8. mix very well with a spoon or spatula.

    9. now heat 1 tablespoon oil in a steel bowl or a steel measuring cup.

    10. when the oil becomes hot, add it to the flour mixture. instead of oil you can also use ghee or butter.

    11. now add water in parts. first add 2 to 3 tablespoons of water. mix well and begin to knead to a smooth dough. overall i used 7 tablespoons of water. you can add 6 to 7 tablespoons of water depending on the quality of besan and rice flour.

    12. knead to a smooth dough. if the dough becomes sticky, then you can add some more besan. if the dough looks dry, then add some more water and knead again. cover the bowl.

    13. use the disc shown in the below picture for preparing omapodi. you can even use the disc with fine holes. also heat a kadai and add oil as required for deep frying omapodi.

    14. apply some water or oil in the sev/murukku maker. then take a portion of the omapodi dough and place it inside the sev maker. cover with the top part and keep aside.

    frying omapodi

    1. let the oil in the kadai become medium hot. check the oil temperature by adding a small tiny piece of the omapodi dough. if the small piece of dough comes up gradually and steadily on top, the oil is hot enough to fry. if it comes up too quickly, then oil is too hot. if it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough for frying omapodi.

    2. when the oil is hot enough, directly press holding the sev maker on top of the oil and let the sev directly fall in the oil. while pressing rotate in a concentric circle from the center to outwards similar to making a chakli. do not over crowd the kadai with omapodi. add as much as needed without overcrowding the kadai. be careful when pressing the sev in the oil. after the sev is pressed in the oil, break the top sev strands with a spoon or knife and let the sev strands fall in the oil.

    3. after adding the besan sev, do not touch them immediately with the slotted spoon as they break. let them get fried first for a minute. they need to become crisp first and then you can turn them over with the slotted spoon.

    4. gently begin to turn with a slotted spoon.

    5. now fry the second side. you can turn over a couple of times for even frying.

    6. when the oil stops sizzling, continue to fry for some more seconds till the omapodi are golden and crisp. turn over as needed when frying. do not break the sev while frying as then it becomes extra work to remove the small pieces of sev from the oil. so fry the entire round shaped omapodi as one piece and do not break it.

    7. once done then remove omapodi with a slotted spoon or a strainer spoon draining off the extra oil.

    8. place them on kitchen paper towels. fry the remaining omapodi in the same way.

    9. when the omapodi are cooled, then place them in an air tight container or box. break omapodi before adding in the mixture. 

    making boondi for mixture recipe

      preparing boondi batter

      1. take ½ cup besan (gram flour) and 1 tablespoon rice flour in a mixing bowl.

      2. then add 1 pinch asafoetida (hing), 1 pinch of baking soda, 2 pinches turmeric powder and ½ teaspoon salt.

      3. mix everything with a spoon.

      4. now add 8 to 9 tablespoons water in parts.

      5. using a wired whisk make a smooth and slightly thin batter without lumps.

      6. the batter consistency is slightly thin. the amount of water to be added depends on the quality of gram flour. so add accordingly.

      frying boondi

      1. heat oil for frying in a kadai or pan. when the oil becomes hot, then tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil.

      2. now take a dry perforated ladle/jhara and place it above the hot oil. don't keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape. with a spoon add some batter on the perforated spoon ladle/jhara. spread the batter lightly with a spoon. finish up the batter on the perforated spoon ladle this way.

      3. on a medium flame begin to fry the boondis. do not turn them. let them become slightly crisp and then turn them.

      4. when the boondis have become crisp, turn them with a slotted spoon. you won't get perfect round shape for each boondi, but it does not matter as the taste of homemade boondi is better than store brought ones.

      5. after the oil stops sizzling, continue to fry the boondis for some more seconds so that they become crisp.

      6. remove with a strainer spoon or a slotted spoon draining the extra oil.

      7. place the fried salted boondi on kitchen paper towels.

      8. after each batch, wipe the perforated ladle/jhara with a clean piece of moist thin cotton kitchen towel from both sides. continue to fry boondis this way. once the boondi cools down, store in an air tight jar or box.

      9. when the boondis are frying you can remove and keep everything ready for the next step.

      frying nuts for mixture recipe

      1. use a fine sieve ladle as shown in the pic below for frying. in the indian markets we get these sieve with a handle. this sieve ladle is very helpful for frying ingredients which have small pieces or flakes. as you don't waste time and energy trying to find out the rice flakes or the chana dal in the oil.

      2. take the peanuts first in the sieve. immerse in the oil and begin to fry.

      3. with a spoon stir often while frying so that the peanuts are fried evenly.

      4. fry peanuts till they are crisp and crunchy.

      5. using the same seive drain the extra oil. so this ladle is helpful for frying as well as for getting rid of extra oil after frying.

      6. place the fried peanuts on kitchen paper towel.

      7. then take cashews in the same ladle.

      8. stirring often with a spoon fry cashews till they are golden.

      9. place the fried cashews on the same kitchen paper towel.

      10. next take roasted chana dal.

      11. stirring often with a spoon fry roasted chana dal till they are crisp.

      12. frying chana dal will take some seconds and their color will change.

      13. place the fried chana dal on the same kitchen paper towel.

      14. now take thick poha.

      15. stirring often with a spoon fry poha till they are crisp and pale golden. don't brown the poha. i have used thick poha. you can also use thin poha.

      16. once the poha is fried well, then drain off the extra oil using the same ladle.

      17. place the fried poha on the same kitchen paper towel.

      18. next add curry leaves. stirring often fry curry leaves till they become crisp.

      19. curry leaves take a few seconds to fry. place the fried curry leaves on the kitchen paper towel.

      making mixture

      1. in a parat or a large bowl or tray or plate take 2 cups of the omapodi and 2 cups of fried boondi. remaining omapodi you can serve as a snack. with the remaining boondi, you can make boondi raita. you can also take more if you want.

      2. add the fried nuts, poha, chana dal, curry leaves.

      3. add ½ teaspoon red chilli powder, ⅛ teaspoon asafoetida (hing) and salt over the fried chana dal, poha, nuts and curry leaves as they will be still hot.

      4. mix well with a spoon first and then later you can mix with your hands.

      5. then place the mixture in a jar or container. store at room temperature. 

      6. serve south indian mixture as a diwali snack or a tea time snack.

      TRENDING NOW

      how to make mixture recipe

      a) making omapodi

      making omapodi dough

      1. heat a small pan and keep flame to a low. add 1 teaspoon ajwain (carom seeds).

      making mixture recipe

      2. stirring often roast ajwain for some seconds till they are aromatic. no need to brown them. let them cool down.

      making mixture recipe

      3. then add them in a small dry grinder jar or a spice grinder.

      making south indian mixture recipe

      4. grind to a fine powder. keep aside. you can even crush ajwain in a mortar-pestle. in this case, when adding ajwain, use a tea strainer and sift the ajwain powder through it. this is done so that when pressing through the sev maker, the dough strands do not break.

      making mixture recipe

      5. in a mixing bowl or pan take 1 cup besan (gram flour) and ½ cup rice flour.

      making mixture recipe

      6. add the ground ajwain powder.

      making mixture recipe

      7. then add 1 generous pinch asafoetida (hing), 2 pinches turmeric powder, ¼ teaspoon red chilli powder and 1 teaspoon salt. you can add salt as per taste. turmeric powder can be skipped. for a spicy omapodi, you can increase the amount of red chilli powder. for more crispiness you can add a pinch of baking soda also.

      making mixture recipe

      8. mix very well with a spoon or spatula.

      making south indian mixture recipe

      9. now heat 1 tablespoon oil in a steel bowl or a steel measuring cup.

      making south indian mixture recipe

      10. when the oil becomes hot, add it to the flour mixture. instead of oil you can also use ghee or butter.

      making south indian mixture recipe

      11. with a spoon mix the oil with the flour mixture.

      making south indian mixture recipe

      12. now add water in parts. first add 2 to 3 tablespoons of water. mix well and begin to knead to a smooth dough. overall i used 7 tablespoons of water. you can add 6 to 7 tablespoons of water depending on the quality of besan and rice flour.

      making south indian mixture recipe

      13. knead to a smooth dough. if the dough becomes sticky, then you can add some more besan. if the dough looks dry, then add some more water and knead again. cover the bowl.

      making mixture recipe

      14. use the disc shown in the below picture for preparing omapodi. you can even use the disc with fine holes. also heat a kadai and add oil as required for deep frying omapodi.

      making mixture recipe

      15. apply some water or oil in the sev/murukku maker. then take a portion of the omapodi dough and place it inside the sev maker. cover with the top part and keep aside.

      making south indian mixture recipe

      frying omapodi for south indian mixture

      16. let the oil in the kadai become medium hot. check the oil temperature by adding a small tiny piece of the omapodi dough. if the small piece of dough comes up gradually and steadily on top, the oil is hot enough to fry. if it comes up too quickly, then oil is too hot. if it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough for frying omapodi.

      making south indian mixture recipe

      17. when the oil is hot enough, directly press holding the sev maker on top of the oil and let the sev directly fall in the oil. while pressing rotate in a concentric circle from the center to outwards similar to making a chakli. do not over crowd the kadai with omapodi. add as much as needed without overcrowding the kadai. be careful when pressing the sev in the oil. after the sev is pressed in the oil, break the top sev strands with a spoon or knife and let the sev strands fall in the oil.

      making south indian mixture recipe

      18. after adding the besan sev, do not touch them immediately with the slotted spoon as they break. let them get fried first for a minute. they need to become crisp first and then you can turn them over with the slotted spoon.

      making mixture recipe

      19. gently begin to turn with a slotted spoon.

      making mixture recipe

      20. now fry the second side. you can turn over a couple of times for even frying.

      making mixture recipe

      21. when the oil stops sizzling, continue to fry for some more seconds till the omapodi are golden and crisp. turn over as needed when frying. do not break the sev while frying as then it becomes extra work to remove the small pieces of sev from the oil. so fry the entire round shaped omapodi as one piece and do not break it.

      making mixture recipe

      22. once done then remove omapodi with a slotted spoon or a strainer spoon draining off the extra oil.

      making mixture recipe

      23. place them on kitchen paper towels. fry the remaining omapodi in the same way.

      making south indian mixture recipe

      24. when the omapodi are cooled, then place them in an air tight container or box. before adding to the mixture, break the omapodi.

      making south indian mixture recipe

      making boondi for south indian mixture

      making boondi batter:

      1. take ½ cup besan (gram flour) and 1 tablespoon rice flour in a mixing bowl.

      making mixture recipe

      2. then add 1 pinch asafoetida (hing), 1 pinch of baking soda, 2 pinches turmeric powder and ½ teaspoon salt.

      making mixture recipe

      3. mix everything with a spoon.

      making mixture recipe

      4. now add 8 to 9 tablespoons water in parts.

      making south indian mixture recipe

      5. using a wired whisk make a smooth and slightly thin batter without lumps.

      making south indian mixture recipe

      6. the batter consistency is slightly thin. the amount of water to be added depends on the quality of gram flour (besan). so add accordingly.

      making mixture recipe

      frying boondi:

      7. heat oil for frying in a kadai or pan. when the oil becomes hot, then tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil.

      making mixture recipe

      8. the boondis should have a round shape. if they become flat, then the batter is thin. if they get tail ends, then the batter is thick. if the batter is thin, then add 1 to 2 teaspoons of gram flour and check by frying a few boondis. if the batter is thick, then add a few teaspoons of water and then do the same test. once you get the correct consistency, proceed with the next step of frying the boondis.

      making mixture recipe

      9. now take a dry perforated ladle/jhara and place it above the hot oil. don’t keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape. with a spoon add some batter on the perforated spoon ladle/jhara. spread the batter lightly with a spoon. finish up the batter on the perforated spoon ladle this way.

      making mixture recipe

      10. on a medium flame begin to fry the boondis. do not turn them. let them become slightly crisp and then turn them.

      making mixture recipe

      11. when the boondis have become crisp, turn them with a slotted spoon. you won’t get perfect round shape for each boondi, but it does not matter as the taste of homemade boondi is better than store brought ones.

      making mixture recipe

      12. after the oil stops sizzling, continue to fry the boondis for some more seconds so that they become crisp.

      making south indian mixture recipe

      13. remove with a strainer spoon or a slotted spoon draining the extra oil.

      making mixture recipe

      14. place the fried salted boondi on kitchen paper towels.

      making south indian mixture recipe

      15. after each batch, wipe the perforated ladle/jhara with a clean piece of moist thin cotton kitchen towel from both sides. continue to fry boondis this way. once the boondi cools down, store in an air tight jar or box.

      making mixture recipe

      16. when the boondis are frying you can remove and keep everything ready for the next step. take 2 cups of omapodi and 2 cups of boondi. the rest of the omapodi you can serve as snack. the remaining boondi can be used for making boondi raita or jal jeera or added to chaat snacks like pani puri or dahi bhalla chaat or dahi vada or had as a snack.

      making south indian mixture recipe

      frying nuts for mixture recipe

      1. use a fine sieve ladle as shown in the pic below for frying. in the indian markets we get these sieve with a handle. this sieve ladle is very helpful for frying ingredients which have small pieces or flakes. as you don’t waste time and energy trying to find out the rice flakes or the chana dal in the oil. heat some oil for deep frying in a pan or kadai. you can also use the same oil in which you fried the boondis.

      making mixture recipe

      2. take ¼ cup peanuts first in the sieve. immerse in the oil and begin to fry.

      making mixture recipe

      3. with a spoon stir often while frying so that the peanuts are fried evenly.

      making south indian mixture recipe

      4. fry peanuts till they are crisp and crunchy.

      making mixture recipe

      5. using the same seive drain the exxtra oil. so this ladle is helpful for frying as well as for getting rid of extra oil after frying.

      making mixture recipe

      6. place the fried peanuts on kitchen paper towel.

      making mixture recipe

      7. then take 25 cashews in the same ladle.

      making mixture recipe

      8. stirring often with a spoon fry cashews till they are golden.

      making mixture recipe

      9. place the fried cashews on the same kitchen paper towel.

      making south indian mixture recipe

      10. next take ¼ cup roasted chana dal (roasted bengal gram).

      making south indian mixture recipe

      11. stirring often with a spoon fry roasted chana dal till they are crisp.

      making south indian mixture recipe

      12. frying chana dal will take some seconds and their color will change.

      13. place the fried chana dal on the same kitchen paper towel.

      making south indian mixture recipe

      14. now take ¼ cup thick poha (flattened rice or parched rice). i have used thick poha. you can also use thin poha.

      making mixture recipe

      15. stirring often with a spoon fry the poha till they are crisp and pale golden. don’t brown the poha. you can add more poha if you want. you can also add more of peanuts, roasted chana dal or cashews if you want.

      making mixture recipe

      16. once the poha is fried well, then drain off the extra oil using the same ladle.

      making mixture recipe

      17. place the fried poha on the same kitchen paper towel.

      making mixture recipe

      18. next add 12 to 15 curry leaves.

      making mixture recipe

      19. stirring often fry curry leaves till they become crisp.

      making mixture recipe

      20. curry leaves take a few seconds to fry.

      making mixture recipe

      21. place the fried curry leaves on the same kitchen paper towel.

      making mixture recipe

      making mixture

      1. in a parat or a large bowl or tray or plate take 2 cups of the omapodi and 2 cups of boondi. break omapodi before you begin to mix.

      south indian mixture recipe

      2. add the fried nuts, poha, chana dal, curry leaves.

      south indian mixture recipe

      3. add ½ teaspoon red chilli powder, ⅛ teaspoon asafoetida (about 2 pinches of hing) and salt as per taste over the fried chana dal, poha, nuts and curry leaves as they will be still hot.  you can also add some powdered sugar for a slight sweet taste.

      south indian mixture recipe

      4. mix well with a spoon first and then later you can mix with your hands.

      south indian mixture recipe, mixture recipe

      5. then place the mixture in a jar or container. store at room temperature.

      south indian mixture recipe, mixture recipe

      6. serve south indian mixture as a diwali snack or a tea time snack.

      omapodi mixture recipe, mixture recipe

      dassana amit
      Founder, Designer, Recipe Developer, Food Photographer ||

      i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

      i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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