Deepavali Legiyam


This is very good for indigestion and our elders have made it a custom to make it during Deepavali because we will feel heavy after having a sumptuous meal, sweets and savouries on Deepavali. 


  • Sukku(dried ginger) – 1” pieces – 2
  • Kandathippili – 20 gms
  • Omam – 20 gms
  • Sitharathai – 10 gms
  • Jeera – 3 tsp.
  • Pepper – 2 tsp.
  • Virali manjal – 1
  • Jaggery
  • Ghee – 25 gms
  • Gingelly oil – 3 tablespoons


  1. Heat a kadai, add all the ingredients (except ghee and oil) and slightly heat it. 
  2. Grind in a mixie to a fine powder. Sieve well. Again, grind the coarse powder leftover with very little water, to a fine paste. 
  3. Mix the fine paste and the fine powder well to form a dough.
  4. Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)
  5. Dissolve jaggery in a ladle of water and filter it without any dust or mud.
  6. Now heat a heavy bottomed pan, add the dough, jaggery and sauté well. 
  7. When half- done and thick, add oil and ghee. 
  8. Saute well. When glossy, immediately transfer it to a vessel.
  9. Make small balls out of it, and serve


  • Ensure medium heat.
  • When you dip your hand in water and take the lehiyam, it should not stick to your hand. That is the correct consistency.
  • Be quick and attentive, and transfer it immediately when glossy. Else, the lehiyam will be separated from the ghee and will become hard. 

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