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South Indian Mixture
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5 from 2 votes

Madras Mixture | South Indian Mixture

Mixture is a popular south Indian Snack. It has a mix of various dry ingredients like Boondi, Sev, Muruku, Karasev, Peanuts, and spices.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Snack
Cuisine: Indian
Servings: 4
Calories: 432kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • Boondi Ladle
  • Mixing Bowl
  • Kadai
  • Muruku Press


For Kara Boondi

  • 1 cup Besan Flour
  • 2 tbsp Rice Flour
  • ¼ tsp Red Chilli powder
  • tsp Turmeric powder
  • tsp Hing or a generous pinch
  • Salt as needed
  • ¾ cup Water + 2 tbsp or as needed
  • tsp Cooking Soda
  • Oil for deep frying

Omapodi or Plain Sev

  • 1 tsp Ajwain / Omam
  • ¼ cup Warm Water
  • 1 cup Besan Flour / Kadai Maavu
  • ¼ cup Rice Flour
  • 1 tbsp Soft unsalted butter
  • 1 tsp Hot Oil
  • Salt as needed
  • Oil For deep frying

Other Ingredients

  • 2 tbsp Peanuts
  • 2 tbsp Poha
  • 10 Cashewnuts
  • 2 tbsp Roasted Gram Dal
  • 2 spring curry Leaves
  • ¼ tsp Red Chilli powder
  • Salt as needed


Kara Boondi

  • In a mixing bowl add in 1 cup of Besan Flour, To this add in 2 tbsp of Rice flour.
  • Along with this add-in ¼ tsp or Red Chilli powder, ⅛ tsp of Turmeric powder.
  • Next, add a generous pinch of Turmeric powder and needed salt.
  • Add ½ cup water Mix well and then add in another ¼ cup water and whisk well until it’s well combined with the batter.
  • You can omit turmeric powder if needed and add food color but it’s better to avoid food color.
  • Allow it to sit for 15 mins and then add in ⅛ tsp of cooking Soda and 1 tbsp of Water and Whisk once again.
  • Now the batter is ready. It will be slightly thick but a free flowing batter.

Frying Kara Boondi

  • Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, one for handling the batter. Another one for draining the boondi once it’s deep-fried.
  • Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai .Not more or less than that.
  • Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.
  • Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.
  • Cook till the sshhh sound is reduced and boondis are crisp. Remove oil and drain the oil completely using paper towels.Repeat the same process till the batter is finish the remaining batter.


  • Dry roast the ajwain till a nice aroma comes. Cooldown and then crush it using a mortar and pestle. Soak in warm water for 15 mins. After that filter the water and set aside.
  • In a sieve add in the Besan Flour, Rice Flour, and Salt. Sieve it completely.To the flour add in the Hot oil, Soft Butter, and the Warm Ajwain Water. Mix well.
  • Sprinkle water little by little if required and knead it to a soft dough. Fill the dough into the Sev press or Idiyappam press to ¾ th.
  • Heat oil for deep frying.Once the oil is hot enough, Keep the flame into medium and then press the sev directly to the oil in a circular fashion
  • Once its cooked turn the side and cook the other sides. Till the bubbling sound ceases. Remove from the Kadai and strain in paper tissue. Repeat the same process and continue the dough fully.
  • Allow it to cool completely and break into small pieces and store in an airtight container.

To Prepare Mixture:

  • In the same oil fry the peanuts till golden, and drain in a kitchen towel.
  • Next, fry the cashew nuts till golden and drain in a kitchen towel. Finally, fry the curry leaves till crisp.
  • Also fry the Roasted Gram Dal and Poha till golden and crisp respectively.
  • In a mixing bowl add the boondi, to this add fried peanuts, cashew nuts, and curry leaves.
  • Also, add the Fried Gram Dal, Poha , Omapodi or Plain Sev
  • Finally add in the required Chilli powder and Salt as per your taste Mix well and toss it so that everything combine evenly. Yummy kara Boondi is now ready to serve



  • Always drain the oil well before mixing all the fried ingredients
  • Goes very well as an evening snack with Chai.
  • If you like more peanuts or Poha you can add even more. Increase or decrease the ingredients as per your preference.
  • If you like garlic flavour., You can fry and add that also.
  • Store in an airtight Jar for longer shelf life.


Calories: 432kcal | Carbohydrates: 22.3g | Protein: 8.8g | Fat: 34.7g | Saturated Fat: 10g | Cholesterol: 29mg | Sodium: 37mg | Potassium: 332mg | Fiber: 4.1g | Sugar: 4.2g | Calcium: 21mg | Iron: 2mg
Keyword diwalisnacks, Madras Mixture, South Indian Mixture
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