Monday, September 25, 2023





This sweet snack also can be made and stored for few days and is a must dish at special occasions and ceremonies


Roasted red rice flour or roasted white rice flour 2 cups
Roasted Urid flour ¾ cup
Sesame seeds skinned and cleaned 2 tablespoons
Coconut milk 2 cups
Salt to taste
Oil for frying
Sugar 1 ½ cups
Water as needed

Special equipment: A Murukku press as in Murukku preparation.


Mix the roasted rice flour with urid dhal flour, sesame seeds and salt in a big bawl.

Boil the milk and add to the flour mixture and mix to a thick dough.

Make very small balls of the dough by hand and press on the back of a fork and roll over into the shape of a shell and drop into boiling oil.

Deep fry.

Repeat until all the dough is exhausted.

Allow to cool for 3 hours.

By using the press and mould - Fill the murukku press fitted with decorative mould or achchu, with dough and squeeze through and cut to 3cm pieces and drop in the oil.

Change designs to give more varied look. Allow to cool for 3 hours.

For sugar syrup:

To 2 cups water add the sugar and boil until the syrup is thick, then add this to the fried chippy pieces and mix quickly well so that all pieces are coated with syrup.

If you like it sweeter adds more sugar to the syrup.





This is a spicy snack in the shape and size of small droplets.


Raw Rice flour ¼ cup
Bengal Gram flour ½ cup
Chilli powder ¼ teaspoons
Oil for frying


Mix all the ingredients together in a bowl and add water and mix well with water to a runny consistency and should have no lumps. (The mixture should not be watery but runny)

In a pan with hot oil, pour this mixture with a ladle through a spoon with holes like a draining spoon, so that small droplets fall into the oil.

This fries very quickly, so stir and when turned golden, remove with the draining spoon.




Seeni Ariyatharam


White raw rice 2 cups
Sugar 1 cup
Coconut milk or Full cream milk 2 tablespoons
Baking powder 1 pinch
Salt to taste
Oil for frying


Soak the rice for 2 hours, drain and grind it finely into a powder.

Sieve and save the small granules.

Mix the fine flour, one cup granules, sugar, salt and the baking powder in a bowl.

Add milk to moisten the mixture and set aside for about 3 to 4 hours.

Knead the dough well, and using lime sized balls, flatten between greased palms into small discs.

Deep fry these in a pan with hot oil in low fire until golden on both sides.








This snack can be made and stored for few days and is a main attraction at special occasions and ceremonies.


Roasted white raw rice flour 1 cup
Roasted black gram flour ¼ cup
Sesame seeds 1 tablespoon
Jeera powder ½ teaspoons
Ground pepper ¼ teaspoons
Turmeric powder ¼ teaspoons
Salt to taste
Coconut milk 1 ½ cups or full cream milk 1 ½ cups
Oil for frying

Special equipment:

A murukku press - This is a wooden hand held press with a mould with different designs. Similar to string hopper press but the moulds are of slightly different design.


Sieve the two flours.

Mix rice flour with all other ingredients except milk in a bowl.

Boil the milk and pour this mixture into the milk and mix well and make it into soft firm dough.

In a frying pan heat some oil and when ready, place some dough into the murukku press and press through the mould in spiral form directly into the hot oil taking care not to spill the oil.

Fry until golden brown.

Drain and remove and let it cool.






Plain white rice 3 cups
Sugar ¾ cup
Banana large 5
Milk ½ cup
Salt to taste
Bicarbonate of soda ½ teaspoons
Baking soda ½ teaspoons


Mix all the ingredients in a mixer or in a bowl with hand- the dough should not be too thin but of medium consistency.

In a pan heat oil and when ready, spoon out small portions of the dough directly into the hot oil and fry.