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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
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.
In the same pan, heat the vegetable oil over medium heat. 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.
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.
In the remaining oil, lower the heat and add the mustard seeds. 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.
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.
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.
Turn off the heat. Add the thin sev and give the mixture one final toss to combine everything.
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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.
This indian recipe takes 25 minutes to prepare and yields 8 servings. At 221.6 calories per serving with 7.03g of protein, it's a beginner-friendly recipe perfect for snack.
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.
Add 1-2 finely chopped green chilies along with the curry leaves in the tempering for an extra kick of heat.
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.
Incorporate 1/4 cup each of fried cashews and almonds for added richness and crunch.
Add 1 cup of fried thick poha (flattened rice) to the mixture for a different texture and more volume.
Puffed rice is a source of simple carbohydrates that are easily digestible, offering a quick boost of energy to combat fatigue.
The inclusion of peanuts and roasted chana dal provides a good amount of plant-based protein, which is essential for muscle maintenance and repair.
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.
Ingredients like peanuts and chana dal contribute dietary fiber, which supports a healthy digestive system and promotes regular bowel movements.
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.
Mudhi Mixture is a relatively light snack compared to many deep-fried alternatives. However, it contains oil and fried sev, so it should be consumed in moderation. To make it healthier, you can reduce the amount of oil and use baked sev instead of fried.
A one-cup serving of this Mudhi Mixture contains approximately 230-250 calories, depending on the specific ingredients and amount of oil used.
When stored in a completely airtight container away from moisture and direct sunlight, the Mudhi Mixture will remain fresh and crispy for up to 3 weeks.
Yes, if you have a peanut allergy or dislike them, you can substitute them with other nuts like cashews or almonds, or simply omit them. You can also add roasted pumpkin or sunflower seeds.
This recipe is very versatile. You can add fried poha (flattened rice), cornflakes, boondi, fried cashews, almonds, or even small pieces of fried papad for extra texture and flavor.