Mixture recipe | South Indian mixture recipe – Diwali mixture recipe with full video. A popular snack from South India made using plain sev, kara boondi and fried nuts.

Mixture is a must in most of the South Indian homes, for Diwali. I have very fond memories of my childhood. Amma used to make in big quantity and for the next 2 weeks after diwali, we have this South Mixture with all our meals.

Mixture is always convenient for distribution. Even a small quantity will yield more when it is mixed with other ingredients. I have posted Bombay dal mixture recipe in Jeyashri’s kitchen. Also, my kids are a great fan of the Chennai Sri Krishna sweets Mota mixture . I have posted the recipe of Madras mixture in Jeyashris kitchen.

Apart from Murukku, ribbon pakoda and other snack varieties, we make mixture in our home for Deepavali. Deepavali bakshanam will be incomplete without the addition of mixture.

Check out my thattai recipe , Thengai paal murukku and Ribbon pakoda recipe.

South Indian mixture recipe

  • First, let’s make plain sev for the mixture.
  • Add besan flour, rice flour, 1 tbsp of hot oil, salt, and asafoetida.
  • Add water and make a soft dough.
Mixture recipe - 1
  • Use omapodi achu for making plain sev.
  • Place a portion of dough and cover it.
  • Squeeze into the hot oil.
Mixture recipe - 2
  • Fry on both sides
  • Take out once oil sound subsides.
  • Drain in a kitchen towel. Repeat this for the rest of the dough.
Mixture recipe - 3
  • Let’s make Kara boondi now.
  • Check out my full recipe on How to make Kara boondi.
  • In a bowl add 1 cup besan |gram flour, rice flour, red chili powder, salt, baking soda, and 1 tbsp hot oil.
  • Add water and mix well without lumps.
  • It should be a smooth batter in the consistency of dosa batter.
Mixture recipe - 4
  • Make boondis using a perforated ladle.
  • Fry till the oil sound subsides.
  • Take out from oil once it is crisp.
  • Repeat this for the rest of the batter.
  • It yielded 3 cups of boondi.
Mixture recipe - 5
  • Add  ¼ cup of peanuts and fry it.
  • Take out and drain in a kitchen towel.
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  • Add  ¼ cup of roasted gram and fry till golden brown.
  • Take out from oil and drain in a kitchen towel.
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  • Now fry ¼ cup of cashew nuts.
  • Take out once it is golden brown.
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  • Fry 2 tbsp aval | poha. Use thick poha.
  • Take out from oil once it is crisp.
  • It gets cooks very fast, so be quick in taking it out from oil.
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  • Switch off and add few curry leaves.
  • Take out once crisp.
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  • In a wide bowl add the plain sev

  • Break it into pieces.

  • Now add the kara boondi

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  • Add fried nuts, aval and curry leaves one by one.
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  • Add 2 tsp red chili powder, little salt and ½ tsp pepper powder.
  • Mix well with a clean dry spoon.
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  • South Indian mixture is ready.
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  1. You can add sweet maida biscuits to the mixture
  2. Always keep the mixture in a clean air tight container.
  3. You can add few murukku bits to the mixture too.
  4. South Indian Mixture stays good for 2 weeks in an airtight container.
South Indian mixture - 15

South Indian Mixture

Ingredients

  • 1 cup besan flour
  • ¼ cup rice flour
  • 1 tsp red chili powder
  • 1 tbsp hot oil
  • A pinch of baking soda
  • Oil for deep frying
  • Asafoetida a generous pinch
  • 1 cup Besan | kadalai maavu
  • ¼ cup Rice flour
  • Salt as needed
  • 1 tbsp Hot oil
  • Asafoetida a generous pinch
  • ¼ cup pottukadalai
  • ¼ cup peanuts
  • 2 tbsp aval | poha
  • ¼ cup cashew nuts
  • 2 tsp red chili powder
  • Salt as needed
  • Few curry leaves
  • 1/2 tsp Black pepper powder

Instructions

  • First let’s make plain sev for the mixture.
  • Add besan flour, rice flour, 1 tbsp of hot oil, salt, and asafoetida.
  • Add water and make a soft dough.
  • Use omapodi achu for making plain sev.
  • Place a portion of dough and cover it.
  • Squeeze into the hot oil.
  • Fry on both sides
  • Take out once oil sound subsides.
  • Drain in a kitchen towel. Repeat this for the rest of the dough.
  • Let’s make Kara boondi now.
  • Check out my full recipe on How to make Kara boondi.
  • In a bowl add 1 cup besan |gram flour, rice flour, red chili powder, salt, baking soda and 1 tbsp hot oil.
  • Add water and mix well without lumps.
  • It should be a smooth batter in the consistency of dosa batter.
  • Make boondis using a perforated ladle.
  • Fry till the oil sound subsides.
  • Take out from oil once it is crisp.
  • Repeat this for the rest of the batter.
  • It yielded 3 cups of boondi.
  • Add ¼ cup of peanuts and fry it.
  • Take out and drain in a kitchen towel.
  • Add ¼ cup of roasted gram and fry till golden brown.
  • Take out from oil and drain in a kitchen towel.
  • Now fry ¼ cup of cashew nuts.
  • Take out once it is golden brown.
  • Fry 2 tbsp aval | poha. Use thick poha.
  • Take out from oil once it is crisp.
  • It gets cooks very fast, so be quick in taking it out from oil.
  • Switch off and add few curry leaves.
  • Take out once crisp.
  • In a wide bowl add the plain sev
  • Break it into pieces.
  • Now add the kara boondi, fried nuts, aval and curry leaves one by one.
  • Add 2 tsp red chili powder, little salt and ½ tsp pepper powder.
  • Mix well with a clean dry spoon.
  • South Indian mixture is ready.

Video

Notes