01. Clean the outer shell of the mussels well and split it open partially with a knife. It should not split open too wide. Wash away the dirt and clean it well.

02. Soak the Ponni rice grains in hot water for three to four hours.
03. Wash the rice grains well and drain it.

04. Mix the grated coconut, shallots, powdered fennel seeds, powdered cumin seeds, powdered cinnamon, powdered cloves, powdered cardamom and salt. Grind it all well into a thick paste and keep aside.

05. Next, take this mixture, little by little and fill it neatly inside the mussels.

06. When all the mussels have been filled, place them on the rack of a steamer and steam it well till cooked. When the shell of the mussels turns red, it means the mussels have been cooked.

07. Remove the vessel from the flame and when it cools, remove the shell of the mussels.
08. Mix together the refined wheat flour (maida), chili powder and salt and make a thick batter.
09. Dip the cooked mussels into this batter and deep fry in hot oil.
10. Drain the oil and serve hot.