Munthiri kothu

It is a traditional sweet from our native, part of south India. We enjoyed eating this sweet during every Christmas season in our childhood. The outer shell of this sweet is deep fried, but the inner part is made of very healthy and tasty ingredients. It is one of our kids’ favorite sweets too.


  • Green gram ——————————– 2 cups
  • Grated coconut ————————– 1 cup
  • Jaggery powder ————————- 1 1/2 cup
  • Black sesame seeds —————— 1 1/2 tbsp
  • Crushed cardamom —————— 6
  • Dry ginger powder ——————— 1/2 tsp
  • Pinch of salt
  • Cooking oil to deep fry
  • To make a rice dip
    • Rice flour ————————— 3/4 cup
    • Water ———————————- 1 cup
    • Turmeric powder ————– 1/2 tsp
    • Pinch of salt

How to make

  • Heat a heavy bottom pan in medium heat and roast the green gram until it turns light brown
  • Shift the roasted green gram to another wide vessel and keep aside to cool
  • In the same pan roast the grated coconut until it turns brown
  • Shift the roasted coconut to another plate and keep it aside
  • Now in the same pan add the powdered jaggery and half cup of water
  • When it boils switch off the stove, no need to wait for one string constituency
  • Now grind the roasted green gram in a mixer to make a coarse powder
  • Mix the green gram powder, sesame seeds, dry ginger powder, crushed cardamom and the roasted coconut in a wide vessel
  • Now pour the hot jaggery syrup to the mixture little by little and mix it well
  • Make small balls from the mixture
  • Try to make them in even size
  • Now make the rice flour batter
  • Mix the rice flour, turmeric powder, salt and one cup of water to make the batter like pancake/dosai batter
  • Heat the oil in a kadai in medium heat
  • Check the heat of the oil by adding a drop of batter to it, if it is hot enough for frying, the the batter will start bubbling immediately
  • Once it is hot, dip few of the the balls together in the batter and fry it in the oil
  • Be careful while dropping the balls in the hot oil
  • The balls will stick together and form a bunch
  • Once the bubbles reduces, take the munthiri kothu out and place it on a tissue towel, so if there is any extra oil, it will be drained
  • Once it cools down, store it in a air tight container
  • It can be kept up to a month


  1. Hi aunty, nice recipe. I’m following your blog regularly. Keep your native updated as thaengapattanam. Gives more pride of our native. Sharing your blog with my friends too.


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