This traditional Tamil sweet is essential during Diwali and weddings. The rice flour and jaggery dough is shaped into discs and deep-fried. What makes it special is the fermentation process - the batter rests overnight to develop flavor. The name means "good day" in Tamil, symbolizing auspiciousness. Some families guard their recipes for generations, varying spice proportions. Temple versions use unrefined palm jaggery for deeper color. The crisp exterior with chewy interior is an art to perfect. Modern health-conscious versions might bake instead of fry, though purists argue the texture changes. Served on banana leaves during ceremonies.