South indian mixture recipe – Diwali snack / savoury recipes

Last year , I had posted a chiwda/mixture recipe which is mostly made in Maharashtra. I find it easier to make that and have been making that almost every year during diwali. This time I asked my grandmother for diwali snacks and sweets suggestions. Among the sweets , she suggested boondi ladoo as she had taught me last year to make them. But I still dont feel confident about making them. She then asked me to try badusha. I have never made that , so I decided to make a small amount of it as it sounded a little simple when compared to ladoo. Badusha turned out okay, but not that great to make it into this blog for now. But surely will do so in a few more months. For the snacks, she asked me to make the popular diwali snack mixture. So after a lot of hesitations and apprehensions , I finally made it today.

It came out really good. It was quite hectic and time consuming, but easy to make. My son was like “oh, I never knew this could be made at home”. Infact I was also surprised that I could make this well as I am usually fond of easy and less time consuming recipes. And this blog contains the same.

I feel I should try more such snacks as kids really enjoy it and at the same time , it is fun to learn these traditional recipes too. I own a very old omapodi press and I really have to get a new one next time as it was quite difficult to work with a old one. Thats all for now. Please do try this for diwali. I have done it, you can too!!

More diwali savoury snack list – Click here.




Maida bicuits – 1 cup

Omapodi – 2-3 cups

Kara boondi  – 2 cups

Peanuts- 1/2 cup

Roasted gram – 1/2 cup

Curry leaves – 8-10 leaves

Red chilly powder- Around 1tsp

Salt – Around 1tsp

Oil for deep frying




  • Course: snack
  • Cooking Technique: Deep-Frying
  • Preparation Time: 1 hour mins
  • Cooking Time: 1 hours mins



1 cup Maida
1 tbsp Ghee
1 tsp Salt
a pinch Baking soda
1/4 cup Water – Around th


  1. Combine Maida,baking soda and salt.
  2. Add ghee and mix till the flour resembles crumbs.
  3. Now add water slowly and knead to form a dough.
  4. Dough should be smooth and firm.
  5. Divide the dough into two equal portions.
  6. Take one portion and roll the dough to a circle of thickness of a parathas(1/2 inch)
  7. With a knife, cut into small squares or diamonds.
  8. Fry in a low flame till it turns into a golden brown.
  9. Keep aside till use.


3 cups Besan/kadalaimaavu
1 cup Rice flour
1 tbsp Hot oil
a pinch Hing/perungayam
1 tsp Red chilly powder
1/2 tsp Turmeric powder
1 tsp Salt
1/4 cup Water- th


  1. Combine the flours.
  2. Add red chilly powder,turmeric powder, perungayam and salt.
  3. Add the hot oil and mix till it resembles crumbs.
  4. Pour water slowly and knead to form a smooth, firm and slightly sticky dough.
  5. Now you have to use a murukku press with a plate with lot of small holes in it.
  6. Insert a small amount of dough into the press.
  7. Heat the oil for deep frying.
  8. Add a small ball of dough in oil to see if it comes and floats on the top.
  9. Now press the dough directly into oil in a circular fashion.
  10. Fry in a low to medium flame and then turn on
    the other side.
  11. Cook till the bubbling of the oil stops.
  12. Remove from oil in a perforated metal bowl.
  13. Repeat the same for rest of the dough.
  14. Keep aside till further use.


2 cups Besan
1/4 cup Rice flour
1 tbsp Hot oil
1 tsp Red chilly powder
1 tsp Salt
1 tsp Turmeric powder


  1. Combine the besan,rice flour, turmeric powder, red chilly powder and salt.
  2. Add hot oil and mix to form crumbs.
  3. Now add water to form a thick paste.
  4. Slowly add water to form a idli batter like consistency.
  5. Now you require a special ladle for making boondi.
  6. Since I did not have, I used a bowl which had holes in it.
  7. Heat the oil for deep frying.
  8. Add a drop to check if the oil is sufficiently hot.
  9. Using a ladle, pour the besan batter on the perforated boondi ladle.
  10. Hold it above the hot oil.
  11. Use a spoon to the rub the batter so that small drops of batter/boondhi fall into the oil.
  12. Fry till the bubbling of the oil stops.
  13. Keep turning to ensure it cooks evenly.
  14. Remove from oil into a plate.
  15. The boondi should be crunchy in texture.
  16. Now fry the peanuts , roasted gram and curry leaves seperately till done.
  17. Remove from oil into a big bowl.
  18. Add the required amount of red chilly powder and salt(remember maida biscuits ,omapodi and boondi already contains salt)
  19. Add the maida biscuits,omapodi and boondi.
  20. Mix everything well with a spoon.
  21. Store in a air tight container.
  22. Notes-
  23. Fry everything in a low flame for a longer time so that the crunchiness and crispiness is maintained.
  24. You can even make chips with potatoes or raw bananans and add it to the mixture.
  25. You can even fry aval/poha and add it to the mixture, but it absorbs huge quantity of oil. So I generally avoid it.


You can make the omapodi or maida biscuits or karaboondi the previous day itself  if you want.

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  1. nandoos Kitchen

    perfect diwali snack..

  2. Home Cooked Oriya Food

    yummy diwali snack!


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