Mudhi Mixture
A crunchy, savory, and addictive Indian snack made with puffed rice, peanuts, sev, and aromatic spices. Perfect for teatime or as a light, anytime munchable, this classic recipe is a household favorite across India, especially in Odisha.
For 8 servings
8 steps. 15 minutes total.
- 1
Step 1
- a.In a large, heavy-bottomed pan (kadai), dry roast the puffed rice on low-medium heat for 4-5 minutes, stirring continuously until they are very crisp and light. Transfer to a large mixing bowl and set aside.
- 2
In the same pan, heat the vegetable oil over medium heat
- a.Add the raw peanuts and fry for 2-3 minutes until they turn golden brown and crunchy. Using a slotted spoon, remove the peanuts and add them to the bowl with the puffed rice.
- 3
Step 3
- a.If using, add the dried coconut slices to the hot oil and fry for 30-40 seconds until they are light golden. Be quick as they can burn easily. Remove and add them to the puffed rice bowl.
- 4
In the remaining oil, lower the heat and add the mustard seeds
- a.Once they begin to splutter (about 30 seconds), add the curry leaves and hing. Sauté for another 30 seconds until the curry leaves become crisp.
- 5
Step 5
- a.Keeping the heat on low, add the turmeric powder and red chili powder to the pan. Stir for 10-15 seconds, ensuring the spices don't burn.
- 6
Step 6
- a.Immediately add the puffed rice, fried peanuts, coconut, roasted chana dal, salt, and powdered sugar to the pan. Mix gently but thoroughly for 2-3 minutes, making sure all the ingredients are evenly coated with the spice tempering.
- 7
Turn off the heat
- a.Add the thin sev and give the mixture one final toss to combine everything.
- 8
Step 8
- a.Spread the mixture on a large plate or tray and allow it to cool down completely to room temperature. This step is crucial for maintaining crispness. Once cooled, store in a large airtight container. It will stay fresh for up to 3 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest texture, ensure the puffed rice is fresh and dry-roasted well before you begin.
- 2Fry each component like peanuts and coconut separately, as they have different cooking times.
- 3Always add powdered spices on low heat to prevent them from burning, which can impart a bitter taste.
- 4Wait for the mixture to cool completely before storing. Any residual warmth will create condensation and make the snack soggy.
- 5Use fresh, good-quality oil for the best flavor. Old or reused oil can make the mixture taste rancid.
- 6Add the sev last, after turning off the heat, to maintain its delicate crunch.
Adapt it for your goals.
Spicy
Add 1-2 finely chopped green chilies along with the curry leaves in the tempering for an extra kick of heat.
Sweet & TangySweet & Tangy
Add 1/2 teaspoon of amchur (dry mango powder) and a handful of raisins along with the spices for a delightful sweet and sour flavor profile.
Nutty DelightNutty Delight
Incorporate 1/4 cup each of fried cashews and almonds for added richness and crunch.
Poha MixturePoha Mixture
Add 1 cup of fried thick poha (flattened rice) to the mixture for a different texture and more volume.
Why this is on our healthy list.
Provides Quick Energy
Puffed rice is a source of simple carbohydrates that are easily digestible, offering a quick boost of energy to combat fatigue.
Source of Plant-Based Protein
The inclusion of peanuts and roasted chana dal provides a good amount of plant-based protein, which is essential for muscle maintenance and repair.
Contains Healthy Fats
Peanuts are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels when consumed as part of a balanced diet.
Aids in Digestion
Ingredients like peanuts and chana dal contribute dietary fiber, which supports a healthy digestive system and promotes regular bowel movements.
Frequently asked questions
The key is to dry roast the puffed rice until very crisp and to let the entire mixture cool down completely to room temperature before transferring it to a well-sealed, airtight container.