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Munthiri Kothu Recipe

Written By Angela Steffi on Monday, December 12, 2016 | 9:44:00 PM

Munthiri Kothu is a traditional recipe of South India especially most popular in the states of Tamil Nadu and Kerala. Many of us think that Mundiri kothu is difficult to make but it is quite easy to make and tastes absolutely delicious. It is a healthy snack beacuse it is made with green gram and jaggery.
I still remember those nice days when my Grand mother used to make bucket full of snacks during festival seasons most popular buckets among them are Munthiri Kothu bucket, Butter Murukku bucket, Seedai bucket, Athirasam bucket....I was bit confused at that time which one to choose first because all the snacks are my favorite so i always take a large container and pick equal amount from all the buckets and run away before my granny appears.I  miss those nice golden days and later my mom made such traditional recipes and as days passed on she started to buy those sweets form shops and I really miss those authentic recieps so i decided not to buy traditinal sweets from stores and i started to make it by myself for all festivals.My mother-in-law makes perfect Mundiri kothu for all christmas and use to send us through courier. I am sharing my mother-in-law's recipe for making Munthiri kothu.
To watch Munthiri Kothu Recipe in Tamil please follow this link to Madras Samayal

Serving Size              :  7 people

Preparation  Time    : 30 minutes

Cooking Time           : 20 minutes


Quantity Ingredients for Munthiri Kothu Recipe

For Poornam
1 Cup Paasi payaru / Green Gram
3/4 cup Jaggery / Palm Sugar
1/2 cup Grated coconut
4   Cardamom Pods
1/2 tsp Chukku podi / Dry Ginger Powder
1 tsp  Sesame seeds / ellu
3 TbspWater

For Outer cover
1/2 cup Rice Flour
1 TbspMaida / All purpose flour
1/2 tspTurmeric Powder

Pinch of Salt


Cooking Method

Step 1) First lets start with roasting the green gram .Roast it until the dal changes it color from green to golden brown.You can also use skinless green gram for this recipe (pasipayaru).The dal is done when you smell the nice aroma of the dal. After roasting let it cool for 5 minutes

Step 2) Once cooled transfer the green gram to a blender also add cardamom pods to get nice aroma and grind it to a powder. Do not grind it very fine,you should be able to feel some texture (fine-coarse powder)

Step 3) Dry roast the shredded coconut in an pan and roast until it turns golden, once the coconuts turns golden add the sesame seeds and roast for few more seconds and turn off the heat.

Step 4) Now in a mixing bowl combine all the ingredients powdered pasiparuppu , roasted coconut and sesame seeds and chukku powder (dry ginger powder) mix well and keep it aside.

Step 5) Jaggery syrup: 
Now in a Sauce pan melt the jaggery by adding some water and bring it to 1/2 string consistency. Powder the jaggery before adding so that it melts fast and uniformly. 

Step 6) Pour the jaggery through a strainer and filter it to remove any dust particles. After adding the syrup, immediately mix all the ingredients together and make sure all the areas are surrounded by syrup. Once the mixture is cooled slightly start to make small balls out of it .Grease your hands with some ghee so that the mixture wont stick to your hands. And rest the balls for 20 - 30 minutes to harden a bit. 
🌾 This step should be done fast otherwise the mixture will thicken and we wont be able to make balls.

Step 7) Outer sheet:
To make outer cover mix rice flour, maida, turmeric powder, a pinch of salt and a add little amount of water to make a slightly thick paste.It should not be runny the batter should be thick enough to coat the surface. Turmeric powder is added just to get a nice color. Consistency should be similar dosa batter Consistency.

Step 8) Frying the Munthiri Kothu:
Now the final step is to fry the balls.As the name indicates lets take a kothu of balls (3-4) balls at a time and dip it in the batter and cover all the surface with the batter and fry it in oil. Oil should be on a medium heat not too hot. Munthiri kothu will cook very fast, flip it in betweena and once the outer cover get crisper drain the oil and take the mundri kothu out.


That is it our delicious Munthiri Kothu recipe is ready to be served. Please make our traditional sweet for Festivals like Diwali , Christmas and share it with your friends and family. See this is very easy to make and it lasts for 2-3 weeks if stored in a dry air tight container.I can guarantee you that your Kids will love the recipe.
Spread the Joy of Cooking :)


Munthiri Kothu is a tradition South Indian recipe distributed during festivals.It is one of the most popular and almost forgotten sweets of Tamil Nadu.As the name indicates this is make in clusters (kothu) so that one is enough for a person to subside his / her hunger
Rated 4.7/5 based on 38 reviews

  • For Poornam:
  • 1 Cup Paasi payaru / Green Gram
  • 3/4 cup Jaggery / Palm Sugar
  • 1/2 cup Grated coconut
  • 4 Cardamom Pods
  • 1/2 tsp Chukku podi / Dry Ginger Powder
  • 1 tsp Sesame seeds / ellu
  • 3 Tbsp Water
  • For Outer cover:
  • 1/2 cup Rice Flour
  • 1 Tbsp Maida / All purpose flour
  • 1/2 tsp Turmeric Powder
  • Pinch of Salt
  • Water
  1. Roast Green Gram until it changes it color
  2. Grind it to a fine-coarse powder
  3. Roast Coconut and sesame seeds
  4. Melt jaggey with some water and bring it to half string consistency
  5. Combine all the ingredients and start making balls immediately after mixing
  6. Make thick batter by combining Rice flour, maida,turmeric,salt and water
  7. Dip the poornam in the batter and fry it in oil
  8. Our Delicious Munthiri Kothu is ready to be served.Happy Cooking

About Angela Steffi


  1. I left India 29 years ago and when I was a little girl, my grandma in Nagercoil used to make this mundrikothu. And can you believe I tried making it last week and couldn't believe my came out perfect. Sent a picture to my mom and she was saying, "good for you, even I have never tried making it". I love the simplicity and detailed instructions. Keep it up.

    1. Thank you so much for your wonderful feedback Fidelia, I also have a strong bond with this mundiri kothu, my grandma used to make 2, 3 buckets full (my sister and myself finishes it as soon as it comes out of the oil) . I am very happy that you liked.

  2. I remember my Amachi making this when we were young in Malaysia and it has always been a favourite of mine. However, I've been in Canada for the past 30years and only have had the opportunity to eat this snack at the occasional Sri Lankan Tamil weddings. I love your easy, uncomplicated recipe. I've tried making them twice and each time they turned out beautiful and delicious, bringing me back to my childhood memories! Nandri! Keep cooking our delicious Tamil cuisine.

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  4. Do we add salt for this recipe? How much ?