10 iconic Kerala snacks to pair with evening tea

Evening tea is not just a lifestyle habit but an experience that every region of the country enjoys in its own style. In Kerala, the evenings are incomplete without light and deep-fried snacks that complement the tea or coffee. Mostly made with rice flour or lentils, these snacks offer the perfect crunch and flavors that make evening tea a memorable affair. Take a look at these 10 iconic Kerala snacks that pair perfectly with evening tea.

Also known as “Upperi” in Kerala, are thin slices of raw banana (usually Nendran variety) that are deep-fried to golden perfection and often seasoned with salt or spices

Also known as Rose Cookies, is a traditional crunchy, deep-fried snack from Kerala made using a decorative iron mold and uses rice flour, coconut milk, sugar, cardamom powder, and sesame seeds as key ingredients.

These are deep-fried crunchy, spiral-shaped snacks made from rice flour and urad dal (black gram) flour, seasoned with spices like cumin, sesame seeds, and ajwain.

This is a traditional snack of Kerala and is made from a batter of ripe bananas, rice flour, jaggery, and coconut, deep-fried into small, round, soft-and-crispy fritters.

These are known as Ribbon Pakoda or Ola Vada and are made with spiced rice flour–gram flour dough through a mold into hot oil, forming ribbon-like strips.

Also known as Onion Vada, it is a popular street snack made by deep-frying thinly sliced onions mixed with gram flour (besan), rice flour, and spices.

This is a rich, dense, and flavorful coconut cake made with rice flour, jaggery (or sugar), coconut milk, ghee, and spices. It is served as a tea time snack.

It is a soft, spongy, and mildly sweet steamed rice cake, traditionally made from fermented rice batter, coconut, and sugar, and is often served as a tea-time snack.

Punugulu are small, round fritters made from a flavourful batter of rice and urad dal. They are often served with a spicy chutney and filter coffee on the side.

Ela Ada is a traditional South Indian sweet dish made from rice flour, jaggery, and coconut. It is particularly popular in Kerala and Tamil Nadu and is cooked on steam using banana leaves.

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