Kottayam Uzhunnada

Crispy black gram fritters from central Kerala

Prep Time 30 min
Cook Time 10 min
Serving Size 4
Recipe Type Hob

Kottayam Uzhunnada is a traditional snack from central Kerala, made with black gram, tapioca flour, and salt, then fried until crisp. Closely associated with local church and temple festivals, it reflects a shared food culture shaped by faith gatherings and community kitchens. Simple, savoury, and enduring, Uzhunnada carries the memory of celebration in every bite.

Ingredients

1 cup Roasted rice flour
3 tablespoon Roasted Urad dal powder
1 teaspoon Cumin seeds
1 teaspoon Sesame Seeds
1/4 teaspoon Asafoetida powder
As required Salt
2 tablespoon Hot coconut oil
1/2 cup Water
1 cup Oil for cooking

Method

In a bowl add ingredients one by one.i.e., 1 cup of roasted rice flour, 3 tbsp roasted urad dal powder, 1 tsp cumin cumin seeds, 1 tsp sesame seeds, ¼ tsp asafoetida powder and a pinch of salt to taste.
Pour into the mixture 2 tbsp of hot coconut oil and mix well
Add ½ cup of water and form the mixture into dough.
Make balls of dough. Roll the dough to get an elongated thread of dough. From it form as many ring shapes as possible.
Stir fry in a deep pan with 1 cup oil until the rings are golden brown.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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