Navadhanya Mixture | How to make Navadhanya Mixture

By Subhashni Venkatesh  |  27th Apr 2017  |  
5 from 1 review Rate It!
  • Navadhanya Mixture, How to make Navadhanya Mixture
Navadhanya Mixtureby Subhashni Venkatesh
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About Navadhanya Mixture Recipe

This mixture is the combination of different pulses, legumes and nuts available at home. Traditionally nine grains or pulses are used for making this snack and hence it is named as Navadhanya Mixture. A perfect healthy snack for all age groups.

The delicious and mouthwatering Navadhanya Mixture is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Navadhanya Mixture is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Navadhanya Mixture. Subhashni Venkatesh shared Navadhanya Mixture recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Navadhanya Mixture. Try this delicious Navadhanya Mixture recipe at home and surprise your family and friends. You can connect with the Subhashni Venkatesh of Navadhanya Mixture by commenting on the page. In case you have any questions around the ingredients or cooking process. The Navadhanya Mixture can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Navadhanya Mixture with other users

Navadhanya Mixture

Ingredients to make Navadhanya Mixture

  • Horse gram 50 gms
  • Cow peas/ Black eyed peas/ Lobia (Karamani) 50 gms
  • green gram 50 gms
  • Green peas (Dried) 50 gms
  • White beans 50gms
  • Field beans/ Mochail 50gms
  • Chick peas / Kabuli chana 50 gms
  • peanuts/Groundnuts 50 gms
  • Roasted gram /Pottukadalai 50 gms
  • salt to taste
  • red chilli powder
  • hing powder
  • curry leaves
  • oil for deep frying

How to make Navadhanya Mixture

  1. Wash the legumes and soak them in water for over night.
  2. Next morning drain the water completely out and spread them under shadow on a neat white cloth for 3 hours.
  3. Heat a pan and dry roast them in two or three lots till they become moist free and dry.
  4. Heat the pan with oil and deep fry them in medium flame and transfer to a bowl with the kitchen tissue.
  5. Smear required salt, red chilli powder or pepper powder and some asafoetida powder, mix well.
  6. Store in an air tight container.

My Tip:

A hand full of curry leaves could also be fried and added for extra flavour.

Reviews for Navadhanya Mixture (1)

Shashi Bhargavaa year ago

This best for snacking!

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