Bombay Mixture Recipe: Crispy Diwali Snack, Lala Sweets Style

Bombay Mixture: A Simple, Flavourful Snack from South India

Bombay Mixture is a delightful combination of Oma Podi (sev) and crispy, deep fried whole Masoor Dal, and it is the perfect light snack for any occasion. Many versions add green gram, peanuts, cashews and raisins, but my version stays true to the original from Nellai Lala Sweets in Coimbatore.

That classic mix has only Oma Podi and Masoor Dal, mildly flavoured with black salt. It has been my benchmark for years.

If you want a snack that is not too heavy but still packs a satisfying crunch, this one is for you. It is made for tea time and for Norukkutheeni, those light nibbles we reach for between meals, and it is gentle on the spice.

Want it bolder? Add Kara Boondi, peanuts, cashews, raisins, curry leaves, chilli powder and asafoetida for a spicier South Indian style mixture. Either way, it deserves a place on your Diwali Bakshanam list.

History and Origin of Bombay Mixture

Bombay Mixture is widely linked to Mumbai (Bombay), a great trade and cultural hub where street food culture runs deep. Many snacks from the city travelled across India, and this crunchy mix eventually carried the city's name, which set it apart from the many other regional mixtures.

Mixtures of sev, fried dals, peanuts and other tidbits are not unique to Mumbai. Maharashtra has Chivda, Rajasthan has Bhujiya, Bengal has Chanachur and North India has Namkeen.

Bombay Mixture is likely an evolution of these older mixture snacks, with its own Mumbai twist of Masoor Dal, Oma Podi and mild spicing. The name has even travelled overseas, where "Bombay mix" is a familiar sight on shop shelves.

My Nostalgia and Memory

Craving a taste of home? For me, Bombay Mixture has always been more than just a snack. It is a nostalgic reminder of Coimbatore's famous Nellai Periya Lala Sweet Shop.

Growing up, we simply called it the "Mixture with Black Dal", often bought along with Oma Podi, another classic favourite. I did not even know its proper name until recently. Turns out it is called Bombay Mixture!

As they say, necessity is the mother of invention. When you live far from home, certain cravings push you to recreate your favourite foods.

Living abroad, Indian sweets and snacks are hard to come by. Even when we do find them, they rarely match the flavours of home. So I took it upon myself to perfect this snack, so that every bite would take me back to Coimbatore.

My first mission? Discovering the identity of the mysterious black dal in the mixture. Sherlock had his magnifying glass, I had a search bar, and Google came to the rescue: it was none other than whole Masoor Dal!

Armed with this knowledge, the next challenge was sourcing it. During one Diwali week in Kuala Lumpur, my daughter and I stumbled upon a few Indian stores, and lo and behold, there it was, whole Masoor Dal! That was the day the journey to recreate my favourite Bombay Mixture truly began.

Why You Will Love This Recipe

• Authentic Lala Sweets style: Just Oma Podi and whole Masoor Dal with black salt, true to the original from Nellai Lala Sweets.
• Light yet crunchy: A satisfying crunch that is not heavy and not overly spicy.
• A make ahead Diwali bakshanam: Stays crisp for weeks in an airtight tin, so you can cook early and relax.
• Easy to customise: Add peanuts, cashews, raisins or a pinch of chilli powder to suit your family.
• Naturally gluten free and vegetarian: Built on besan, rice flour and dal, with no wheat anywhere.

Recipe Overview

• Cuisine: South Indian
• Recipe Type: Snacks and Savouries
• Spice Level: Mild to Medium
• Yields: Approximately 5 to 6 cups
• Servings: 10 to 12 portions of ½ cup each
• Difficulty: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Soaking Time: 4 to 5 hours or overnight (the Masoor Dal), plus 2 hours for the carom seeds, which can soak at the same time
• Preparation Time: 15 to 20 minutes
• Cooking Time: 30 to 45 minutes
• Total Time: About 1 hour 5 minutes of hands on work, plus 5 hours soaking (6 hours 5 minutes overall)

How to Make Bombay Mixture at Home: Step by Step Details

Ingredient List

For the Oma Podi (Sev)

• 2 cups Besan (Bengal Gram Dal Flour)
• 1 cup Rice Flour
• 3 tbsp Butter
• 2½ tbsp Hot Oil
• ½ tsp Turmeric Powder
• 3 tbsp Carom Seeds (Ajwain/Omam)
• Salt, to taste
• ½ cup + 4 tbsp Water, as required

For the Fried Masoor Dal

• 1 cup Whole Masoor Dal

For Deep Frying

• Oil, as required

Additional Ingredients

• 1 cup Curry Leaves
• ¼ tsp Black Salt

Optional Ingredients

• ¼ cup Peanuts
• ¼ cup Cashew Nuts
• ¼ cup Raisins

Method: Detailed Cooking Instructions

Step 1: Prepare the Ajwain Extract

1. Dry roast the carom seeds (ajwain/omam) on a very low flame for a few minutes to warm them up.
2. Clean, wash and soak the roasted carom seeds in ample water for about 2 hours.
3. Add the soaked carom seeds to a small blender jar and give a quick whisk. Add ¼ cup water and grind to a smooth paste.
4. Filter the paste and set the liquid aside.

Pro Tip: Always filter the ground ajwain before it goes into the dough. Stray seeds block the holes of the sev press. Start soaking the Masoor Dal (Step 4) while the carom seeds soak, so both are ready together.

Step 2: Make the Oma Podi Dough

1. In a bowl, combine the besan, rice flour, turmeric powder and salt. Mix well.
2. Melt the butter and pour the hot butter into the dry mixture, mixing thoroughly.
3. Heat the oil and pour it into the mixture as well.
4. Add the filtered ajwain extract, then a little water at a time, kneading into a soft but stiff dough.

Pro Tip: The butter and oil must be hot, as this gives Oma Podi its perfect texture. The water quantity listed is what I used, so add it gradually and adjust to your flour.

Step 3: Press and Fry the Oma Podi

1. Grease the sev press with the thin holed Oma Podi plate, fill it with dough and close it.
2. Heat oil in a pan over medium heat. Hold the press above the oil and press the handle to drop thin strands in a circular motion, stopping as you complete one circle. The oil should be moderately hot at this stage.
3. Fry on a low flame until the sizzling sound fades and the strands turn a beautiful golden yellow.
4. Remove with a slotted spoon and drain on absorbent paper. Cool for 5 to 10 minutes.

Pro Tip: Drop the Oma Podi in swirls and wait until the sizzling stops before flipping. A low flame avoids browning, so patience is the secret ingredient.

Step 4: Wash and Soak the Whole Masoor Dal

1. Rinse the whole Masoor Dal thoroughly under running water 3 to 4 times, or until the water runs clear.
2. Soak in enough water for 4 to 5 hours. This softens the dal and helps it fry evenly.
3. Drain the water and transfer the dal to a colander. Let it sit for a few minutes to remove excess moisture.

Pro Tip: The Masoor Dal must be soaked and dried completely before frying, for the perfect crunch. Spread it on a clean cloth for a few minutes, as surface moisture makes hot oil spit.

Step 5: Fry the Masoor Dal Until Crisp

1. Once the Oma Podi is ready, gently drop a handful of the whole Masoor Dal into the hot oil.
2. Fry on a medium low flame, stirring occasionally, until crispy without burning.
3. Remove with a slotted spoon and drain on absorbent paper.
4. Repeat in batches until all the dal is golden and crunchy.

Pro Tip: Fry in small batches and watch the heat. Crowding the pan or a flame that is too high gives dal that is dark outside and chewy inside.

Step 6: Fry the Curry Leaves and Cool

1. In the same hot oil, deep fry the fresh curry leaves until crisp and fragrant. Remove them at once.
2. Let the fried Masoor Dal and curry leaves cool for 5 to 10 minutes before adding them to the mixture.

Pro Tip: Make sure the curry leaves are completely dry, and stand back as you drop them in, because they sputter. They crisp up in seconds.

Step 7: Combine and Season the Bombay Mixture

1. Transfer the Oma Podi into a deep bowl and break it into small, bite sized pieces for easier mixing and better texture.
2. Add the fried Masoor Dal and crispy curry leaves.
3. Sprinkle the black salt over the mixture.
4. Toss gently until everything is well combined and the black salt is evenly distributed.
5. Optional: fry the peanuts, cashew nuts and raisins separately until crisp, cool them, and mix them in.

Pro Tip: Cool the mixture completely before storing it. For a different flavour, use asafoetida powder or red chilli powder instead of black salt.

Pro Tips and Notes

• Water usage: The amount listed is what I used, but flours differ. Add water a little at a time until the dough is soft but stiff.
• Filter the ajwain: Ground carom seeds left in the dough can block the sev press. Filtering keeps the Oma Podi strands smooth and unbroken.
• Hot butter and oil: Pouring both hot into the flour partly cooks it and gives a crisp, short texture rather than a hard one.
• Thin holed plate: I use a thin holed plate for Oma Podi. It gives the right delicate texture.
• Low flame and swirls: Frying on a low flame avoids browning, and swirling the strands helps them cook evenly. The ideal colour is a beautiful yellow.
• Dry dal, dry leaves: Moisture is the enemy of crunch. Dry the dal and curry leaves well before they meet the oil.
• Season to taste: Black salt is the classic Lala Sweets touch. Asafoetida or chilli powder make a bolder version.

Serving Suggestions

Serve Bombay Mixture with a hot glass of chai or filter coffee for the classic tea time pairing. It is just as happy beside your evening meal as a light Norukkutheeni.

It sits beautifully on a Diwali Bakshanam platter, and a small jar tied with ribbon makes a lovely festive gift.

Storage Suggestions

• Room Temperature: Store completely cooled Bombay Mixture in a clean, dry airtight container in a cool, dry place. It stays crisp for about 2 to 3 weeks.
• Refrigeration: Not recommended. The moisture in a fridge softens the Oma Podi and dal.
• Freezing and Thawing: Not recommended either, as fried snacks lose their crunch after thawing. Make smaller batches instead.
• Re-crisping: If the mixture softens, spread it on a tray and warm it in a 150°C oven for 5 to 8 minutes, or dry roast it on a low flame. Cool completely before storing again.

FAQ

What is Bombay Mixture made of?
Classic Bombay Mixture in the Lala Sweets style is made with Oma Podi (sev) and deep fried whole Masoor Dal, lightly seasoned with black salt. Many versions also add peanuts, cashews, raisins and fried curry leaves.

Why is it called Bombay Mixture?
The name is widely linked to Mumbai (Bombay), a key trade and street food hub whose snacks became popular across India. It set this mix apart from regional cousins such as Chivda, Bhujiya and Chanachur.

What is the black dal in Bombay Mixture?
It is whole Masoor Dal, the brown skinned lentil with its skin on, not the split orange red kind. It turns wonderfully crisp when soaked and deep fried.

How long does homemade Bombay Mixture stay fresh?
Fully cooled and stored in a clean, dry airtight container at room temperature, it stays crisp for about 2 to 3 weeks. Humidity is the enemy, so keep the lid tight.

Is Bombay Mixture gluten free?
As written, yes. It uses besan, rice flour and Masoor Dal, with no wheat. If you add asafoetida, check the label, as some compounded kinds contain wheat flour.

Is Bombay Mixture vegan?
Not as written, because the dough uses butter. You can try an equal quantity of hot oil instead, though the texture will be slightly different.

Is Bombay Mixture kid friendly?
The flavour is mild, so most children enjoy it. The crunchy pieces are best for older children who chew well, so skip it for toddlers.

Why did my Oma Podi turn soft or oily?
Soft or oily Oma Podi usually means the oil was not hot enough or the dough was too wet. Drop it into moderately hot oil, fry on a low flame until the sizzling stops, and drain well on absorbent paper.

Can I use ready made sev instead of making Oma Podi?
Yes, plain ready made Oma Podi works in a pinch. Homemade gives you the ajwain flavour and that fresh Lala Sweets crunch, and the rest of the method stays the same.

Recipes You Might Like From My Blog

• Oma Podi Recipe: The crisp, ajwain scented base of this mixture, step by step.
• South Indian Style Mixture Recipe: A spicier, nuttier version with curry leaves for bolder tastes.
• Kara Boondi Recipe: Spicy crunchy pearls to fold into any mixture.

A Handful of Home, One Crunch at a Time

Some snacks fill the stomach, and this one fills the memory. A handful of golden Oma Podi, a scatter of crackling Masoor Dal, a whisper of black salt, and home is suddenly only a chai away.

Make a batch for Diwali, tuck a jar into the festive hamper, and let the crunch tell its own story.