south indian mixture recipe /madras mixture

Most of us think making this south indian mixture recipe /madras mixture is the most complicated thing. But its not at all stressful it can be made within half an hour time. If we keep every ingredient ready then its not at all an issue. Mixture making in india has many avatars each community has their own way and recipe. Especially in south India this madras mixture is one of its kind. In this mixture some add sweet biscuits,murukku even thattai. In some of the local shops in our area they add fried garlic the flavour is really addictive if we like the smell. I love garlic in mixture even though in this recipe I have not added one. Consistency of the batter for boondi should be perfect and the heat should also be perfect to get perfect round boondi.

Dough for making omapodi should be perfect it should not be hard or sticky. While frying peanuts don’t fry it brown the whole mixture taste will be spoilt. Oil temperature while frying is the most important thing to be followed to get a perfect result. I always use tissue to drain all the excess oil before mixing up to get a oil-less perfect mixture.

If you like it spicy you can add more chilli powder while finally adding the spices. Its not at all a complicated snack to do. If we follow the small nuances at each step then you will get a wonderfully perfect south indian mixture recipe /madras mixture each time.

More diwali recipes:

5 Easy and Quick Diwali sweets to make any time

diwali legiyam recipe /diwali marundhu /deepavali marundhu

south indian murukku varieties for diwali /deepavali

indian diwali recipes /sweets and savouries

maharashtrian bhakarwadi recipe/bakarwadi(diwali recipe)

south indian mixture recipe /madras mixture

INGREDIENTS :

For mixture:

Kara boondi:

Kadala maavu/bengal gram flour – 1 cup
Rice flour/arisi maavu – 1/4 cup
Salt to taste
Hing/Asafoetida – 1/4 tsp
Chilli powder – 1/2 tsp
Baking soda – a good pinch

Omapodi:

Bengal gram flour/kadala maavu – 11/2 cups
Rice flour – 1/4 cup+1 tbsp
Salt as per taste
Asafoetida/hing – a pinch
Turmeric powder – 1/4 tsp
Oil – 11/4 tsp

Other ingredients to be fried:

Verkadalai/peanuts(raw) – 4-5 tbsp
Mundri/cashews – 2 tbsp(broken)
Aval/poha(thick) – 1/4 cup
Pottu kadalai/fried gram dal(full) – 1/4 cup
Some curry leaves

Spice powders to mix finally:

Chilli powder – 1 tsp
Salt – 1 1/2 tsp
Hing – 1/2 tsp

Oil to fry

METHOD:

Karaboondi:

1.In a mixing bowl add kadala maavu,rice flour salt,hing,chilli powder and soda mix well.
2.Now add water little at a time using a whisk or a fork beat to a idli batter consistency without any lumps.
3.Heat up a kadai with sufficient oil when nicely hot with a help of a perforated boondi laddle press and spread batter with a help of a another ladle.
4.You will see the perfect pearls dropping adjust the flame and cook till the shh sound subsides take out in a tissue and keep ready.

Omapodi:

1.Next take another mixing bowl add bengal gram dal,rice-flour,salt,asafoetida,turmeric-powder and oil.
2.Add water little at a time to form a dough.
3.Dough should not be sticky or hard it should be nice and pliable as we do for murukku.
4.Now heat up the same oil when hot press down with a murukku press one with perforated holes.
5.The heat should not be high it will burn quickly control the flame cook till shh should subsides.
6.Take out in a tissue so that excess oil is drained.

Frying other ingredients:

1.First fry peanuts don’t brown it take out, then cashews till golden.
2.Fry fried gram dal till crisp, then poha till it puffs take out immediately.
3.Finally fry curry leaves after switching off the stove.
4.Mix some turmeric and salt to poha when hot and keep.

Mix up:

1. Now take large mixing bowl. add boondi,omapodi and all the ingredients fried including curry leaves.
2. Sprinkle needed chilli powder, hing and salt.
3. Mix up thoroughly when cool keep it an airtight container and enjoy.

south indian mixture recipe /madras mixture

5 from 1 vote

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Total Time 30 minutes mins

Course Side Dish, Snack

Cuisine Indian, NorthIndian, SouthIndian

Servings 4

Ingredients

  

Kara boondi:

• Kadala maavu/bengal gram flour - 1 cup
• Rice flour/arisi maavu - 1/4 cup

• Salt to taste
• Hing/Asafoetida - 1/4 tsp
• Chilli powder - 1/2 tsp

• Baking soda - a good pinch

Omapodi:

• Bengal gram flour/kadala maavu - 11/2 cups
• Rice flour - 1/4 cup+1 tbsp

• Salt as per taste
• Asafoetida/hing - a pinch

• Turmeric powder - 1/4 tsp
• Oil - 11/4 tsp

Other ingredients to be fried:

• Verkadalai/peanuts(raw) - 4-5 tbsp

• Mundri/cashews - 2 tbsp(broken)

• Aval/poha(thick) - 1/4 cup
• Pottu kadalai/fried gram dal(full) - 1/4 cup
• Some curry leaves

Spice powders to mix finally:

• Chilli powder - 1 tsp
• Salt - 1 1/2 tsp

• Hing - 1/2 tsp

• Oil to fry

Instructions

 

• Karaboondi:

  1.In a mixing bowl add kadala maavu,rice flour salt,hing,chilli powder and soda mix well.

  2.Now add water little at a time using a whisk or a fork beat to a idli batter consistency without any lumps.

  3.Heat up a kadai with sufficient oil when nicely hot with a help of a perforated boondi laddle press and spread batter with a help of a another ladle.

  4.You will see the perfect pearls dropping adjust the flame and cook till the shh sound subsides take out in a tissue and keep ready.

  Omapodi:

  1.Next take another mixing bowl add bengal gram dal,riceflour,salt,asafoetida,turmericpowder and oil.

  2.Add water little at a time to form a dough.

  3.Dough should not be sticky or hard it be nice and pliable as we do for murukku.

  4.Now heat up the same oil when hot press down with a murukku press one with perforated holes.

  5.The heat should not be high it will burn quickly control the flame cook till shh should subsides.

  6.Take out in a tissue so that excess oil is drained.

  Frying other ingredients:

  1.First fry peanuts don’t brown it take out, then chews till golden.

  2.Fry fried gram dal till crisp, then poha till it puffs take out immediately.

  3.Finally fry curry leaves after switching off the stove.

  4.Mix some turmeric and salt to poha when hot and keep.

  Mix up:

  1.Now take large mixing bowl. add boondi,omapodi and all the ingredients fried including curry leaves.

  2.Sprinkle needed chilli powder, hing and salt.

  3.Mix up thoroughly and when cool keep it an airtight container and enjoy.
  

Notes

• If you want it spicy add more according to your taste.
• Consistency of the batter for boondi should be perfect the heat should also be perfect to get perfect round boondi.
• Salt added should be less for both boondi and omapodi as we are adding it in the final mix up also.
• Dough for omapodi should be perfect should not be hard.
• Never fry the peanuts too much when peanuts are browned too much then the whole taste of the mixture gets spoiled.
• Same way poha should be fried perfectly it takes just a second to bloom.
• Always fry aval /poha only at the end.
• After switching off fry curry leaves.
• Its best to use sunflower oil or groundnut oil to make this mixture.
• I have used tissue paper for each ingredient fried so that my mixture is dry and not oily.

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Keyword chivda, deepfried, diwali, famous, festive, kidssnack, mixture, popular, savoury, snacks