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Madras mixture recipe
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Madras mixture recipe

South Indian mixture recipe with step-step-pictures
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Diwali recipes, Snack
Cuisine: Indian, South Indian
Keyword: Diwali recipes, tea time snacks
Servings: 4 cups
Author: Jeyashri suresh

Ingredients

For Plain sev Makes 1 cup

  • 1 cup Besan | kadalai maavu
  • ¼ cup Rice flour
  • Salt as needed
  • 1 tbsp Hot oil
  • Asafoetida a generous pinch

For maida biscuits | shakarpara yields 1 and 1/4 cup but we are using 3/4 cup for mixture

  • ½ cup Maida| plain flour
  • ¼ cup Sugar
  • 2 tbsp Ghee
  • a pinch Cardamom

Other ingredients

  • ¼ cup Peanuts 1/4 cup deskinned and split
  • ¼ cup Cashew nuts
  • 1 tsp Red chili powder
  • Salt as needed
  • Oil For deep frying

Instructions

  • For Kara boondi click in the ingredients list to find the recipe with video.

Let’s see how to make Plain sev first. For Mixture they use plain sev only. If you want you can make omapodi too and add it to the mixture. Basically the recipe is without omam.

  • In a wide bowl add the besan, rice flour, salt, asafoedita and hot oil. Mix well and sprinkle water little and make a soft dough.
  • Use the idiyappam achu to make this plain sev.
  • Heat oil in a pan for deep frying, and once it is hot bring it to medium flame.
  • Squeeze in the sev into the oil and cook on both sides.
  • This will get cooked so fast.
  • Repeat this for the rest of the dough.
  • Take out and drain the excess oil in a kitchen towel.
  • Break this with your hands and keep it aside.

Next let’s make maida biscutis | shakarpara

  • Powder 1/4 cup sugar.
  • In a wide bowl add the maida, powdered sugar, melted ghee and a pinch of cardamom.
  • Mix well and sprinkle little water and make a tight dough.
  • Keep it covered for 30 minutes.
  • Take out and dust a board. Roll the dough over the board.
  • Let this be bit thick.
  • Cut them into squares.
  • Fry this in batches in a low flame.
  • Once they become golden brown, take out from oil.
  • Drain excess oil in the kitchen towel.
  • I used 3/4 cup of the maida biscuits for this recipe.
  • The Original recipe use split deskined peanut. So i used the same. If you want to add whole peanuts, feel free to use.
  • Deep fry the peanuts in oil and keep it aside.
  • Deep fry the cashew nuts too. Be careful as peanut and cashew nuts get burnt very fast.
  • Keep the flame low.
  • Drain the excess oil in a kitchen towel.
  • If using curry leaves, wash them and pat dry in a towel and then deep fry it till crisp.

Now we are ready with all the things available for mixture. Let’s make the Mota mixture.

  • In a wide bowl add the kara bondi, plain sev, maida biscuits, fried peanuts and cashew nuts.
  • Add red chili powder and little salt.
  • Mix everything well. Use clean dry hands if mixing with hands.
  • Sri Krishna sweets style Madras mixture is ready to eat now.
  • Store this in a dry air tight container.
  • This will stay good for 2 weeks.

Video

Mixture recipe - South Indian mixtu...
Mixture recipe - South Indian mixture recipe - Mixture recipe in tamil

Notes

Notes:
1. You can add little more red chili powder if you want a spicy madras mixture. Mine was medium spicy.
2. Fresh pepper powder can be added to the mixture along with red chili powder.
3. You can add fried roasted gram and aval (poha) too.
4. Curry leaves to enhance the taste of the Madras mixture, so if you want you can add it.