11 Snacks From Tamil Nadu To Try This Monsoon
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Tamil cuisine, which has its roots in South Indian culture, is a dynamic blend of flavours and customs. With a wide range of rice, lentils, coconut, and tamarind, which are a reflection of the region's historic roots. The food of Tamil Nadu is known for its strong flavours, aromatic spices, and an assortment of vegetarian and non-vegetarian cuisines. Rice is the staple food and coconut adds richness and flavour to the food.

Tamil Nadu is known for its love of South Indian snacks like vada (savoury lentil doughnuts), dosa (fermented rice and lentil crepes), and idli (steamed rice cakes). Sambar, a hot tomato-garlic chutney, or coconut chutney are usually served with these dishes. Tamil Nadu enjoys a wide range of weather-appropriate snacks during the monsoon season, including vada (savoury doughnuts), bajji (vegetable fritters), and bonda (deep-fried fritters). These delicious snacks complement the flavours of hot drinks, such as tea or filter coffee, and are especially comforting on wet days. Here are six Tamil snacks you should try:



Tamil Nadu bajji is a popular South Indian snack where slices of vegetables like raw bananas, onions, brinjal, capscicum, or potatoes are dipped in a seasoned chickpea flour batter and deep-fried until crispy. To make these at home, prepare a batter using chickpea flour (besan), rice flour, salt, red chilly powder, and a pinch of baking soda. Slice vegetables like bananas, onions, or potatoes into rounds. These are made exactly like North Indian pakoras. Dip each slice into the batter, coat well and deep-fry. Serve with coconut chutney or garlic tomato chutney.

Medhu Vada

This south Indian snack is made with soaked urad dal (black gram). Just grind the soaked dal and whip it vigorously to incorporate air, making it light and fluffy. Add in salt, cumin seeds, black pepper, and finely chopped curry leaves. Wet your hands and make small, round vadas. Make a hole in the centre and carefully fry them in oil.  Serve hot with coconut chutney and sambar for a delicious snack.


 Murukku is prepared by mixing rice flour, urad dal flour (or powdered urad dal), salt, cumin seeds, asafoetida, and butter or hot oil. Start by kneading the dough. Load the dough into a murukku press with a star-shaped disc and press directly into hot oil in a circular motion to form round shapes like chakli. Fry until golden brown and crispy. Drain excess oil and store it in an airtight container once it has cooled. Enjoy with tea.

Masala Vadai

To prepare masala vadai, soak chana dal (split chickpeas) for a few hours until softened. Drain well and grind without adding water. Now take a bowl and add the paste with chopped onions, green chillies, ginger, curry leaves, coriander leaves, and spices like cumin seeds, fennel seeds, and salt. Shape the mixture into flat patties and deep-fry. Serve masala vadai hot with coconut chutney or sambar.

Kuzhi Paniyaram

This yummy snack is made from fermented rice and urad dal batter. To make paniyarams, make the batter with soaked rice and urad dal. For sweet paniyarams, add jaggery, cardamom powder, and grated coconut to the batter. Heat a paniyaram pan, add a little oil to each cavity, and pour in the batter. Flip and cook until golden brown. Serve hot with coconut chutney and ghee.

Thengai Paal Murukku

 Prepare the dough with rice flour, urad dal flour, coconut milk, salt, cumin seeds, asafoetida, and butter. Using water, knead until smooth. Load the dough into a murukku press fitted with a star-shaped disc and press directly into the hot oil. Fry until golden brown and crispy.


A crunchy snack prepared with rice flour, urad dal flour, and spices. Sesame seeds, cumin, and dried red chillies are combined with the dough, which is flattened into thin discs and deep-fried until crunchy. Its crispy texture and flavorful spices make it a popular snack to pair with tea or coffee.


Kozhukattai, also known as modak filled with coconut jaggery. It is a steamed dumpling made from rice flour with sweet or savoury fillings. The sweet version often contains coconut and jaggery, while the savoury version includes spiced lentils or vegetables. You can enjoy this during the monsoon season.


A traditional Tamil sweet, Athirasam, is made from rice flour and jaggery. This is made with fermented dough, which is rolled into flat discs. Deep fry until golden brown. The outer texture is crispy, with a soft filling inside. This sweet is unique in its flavour and texture.


This is a healthy snack made from chickpeas, black-eyed peas, or green gram. These are cooked and then a flavourful tempering is added, which includes mustard seeds, curry leaves, grated coconut, and spices. It’s a protein-rich, wholesome snack that can be eaten alone or with tea.


Small crunchy balls made with rice flour and urad dal flour, seasoned with sesame seeds, cumin, and coconut. The dough is rolled into small balls and deep-fried until crispy. In the monsoon evening, when you feel like munching, try this crispy snack. 

 Try these amazing Tamil snacks; make them at home. Explore new flavours and relish them in monsoon, and serve hot with coconut chutney, a must when eating south Indian snacks. Make sambar and yes, pair your dishes with it.