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Arikadukka (Fried Stuffed Mussels)

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 18 pieces


  • 15-18 Mussels
  • 2 cups Rice flour (Puttu podi)
  • 3/4 cup Grated Coconut
  • 10-12 shallots
  • 1/4" piece Ginger
  • 1-2 Green chilli
  • 2 teaspoons Fennel seeds
  • 1 teaspoon Cumin seeds
  • as required Water
  • to taste Salt
  • for deep frying Oil

For the Coating

  • 2 tablespoons Chilli powder (or more)
  • 1 teaspoon Turmeric powder
  • 1/2 teaspoon Fennel powder
  • 1 teaspoon Garlic paste
  • to taste Salt
  • as required Water


  • Make sure the mussels you have are open. Discard the ones that are closed.
  • Scrub them clean and open the mussels a bit wider. Remove the beard and clean each mussel by holding under running water.
  • Make sure the mussels are open wide enough to be stuffed. You may widen it by pulling both sides.
  • Grind the coconut, shallots, ginger, green chilli, fennel seeds and cumin seeds to a coarse mixture.
  • Keep aside.
  • Take rice flour in a bowl.
  • Add the ground mixture and mix well.
  • Boil water with salt in a pan and keep aside.
  • Pour the boiling water into the rice flour mixture and mix well to form a smooth dough.
  • Take a small portion off the dough and stuff each mussel as shown in the picture.
  • Continue the procedure till all mussels are stuffed.
  • Place all the stuffed mussels in a steamer and steam for about 15-20 minutes or till the dough is cooked though.
  • Allow to cook completely.
  • Meanwhile in a small bowl, take the chilli powder, turmeric powder, fennel powder, garlic paste and salt.
  • Add water and make a slightly runny batter.
  • Heat oil for deep frying.
  • Dip each mussel in the batter.
  • Drop in hot oil and fry till golden brown on all sides.
  • Transfer to an absorbent paper.
  • Serve hot.