Porichunda

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Porichunda (പൊരിച്ചുണ്ട)|Malabar Fried Rice Balls

A classic Malabar snack—crispy outside, soft inside—perfect with a hot cup of tea, whether in the early morning or evening.

Ingredients

  • 1 cup water
  • ½ cup rice flour (pathiri podi)
  • ½ cup semolina( Rava)
  • Salt, to taste
  • 1–2 tbsp sugar (optional, for mild sweetness)
  • ½ tsp each: black seeds, cumin seeds, fennel seeds
  • Oil, for deep frying

Method

  • Boil the water: In a pot, bring water to a boil. Add salt and sugar; mix well.
  • Add dry ingredients: Stir in the semolina and rice flour. Mix gently until the water is absorbed.
  • Steam-cook: Reduce the heat, cover, and cook for 2 minutes. Turn off the flame and keep covered for 20 minutes.
  • Knead the dough: While still hot, knead into a smooth dough (use a machine if preferred). Cover and let it cool completely.
  • Shape the balls: Divide the dough into small lime-sized portions and roll into smooth balls.
  • Make holes: Using a skewer, pierce each ball through the center so the skewer comes out the other side—this is to prevent the balls from bursting while frying.
  • Deep fry: Heat oil and fry the balls on medium heat until golden brown. You may cover the pan while frying for extra safety.

Serve warm with tea. Enjoy!

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