Also known as Arikadukka in Malabar region. It is usually prepared by using parboiled rice (soaking and then grinding). Here I prepared using rice flour. This is served hot as a starter or as a snack for tea.
15-20 fresh mussels with shells
2 cups rice flour ( I used pathiri podi)
1/2 cup grated coconut
1-2 tsp fennel seeds
1 medium onion chopped
2 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
- Clean the shell of the mussels and split open through the slits with a knife without breaking the shells apart. Remove all the dirts and hairy substances ,wash it and keep aside.
- Grind grated coconut, fennel seeds and chopped onions to a coarse paste.
- In a bowl, add rice flour and salt. Add ground coconut mixture to this, mix well and make a smooth dough by adding enough hot water (about 1 1/2-2 cups) .
- Stuff the cleaned mussels with the dough and steam it for 15- 20 minutes.
- Once it is cooled, remove the shell carefully and keep aside.
- Make a paste of kashmiri chilli powder, turmeric powder and salt adding little water.
- Heat oil in a pan, dip the steamed mussels in the paste and fry it till golden. Serve as a snack for tea...