Banana chips to Payasam: Onam Sadya snacks you'll love all year round

Kerala, a coastal state in southern India celebrated for its backwaters, lush coconut groves, and timeless traditions, hosts one of its most vibrant festivals each year: Onam. And this festival doesn’t whisper—it speaks in the language of abundance. It’s served on a banana leaf, brimming with a riot of colors, textures, and aromas that linger long after the harvest season fades.


Stretching over ten days, Onam is more than a feast—it’s a journey. It begins with Atham, the festival’s first day, and culminates in Thiruvonam, the grand finale. According to the Malayalam calendar, this year it will take place in the month of Chingam, with Atham on August 26 and Thiruvonam on September 5.


At the heart of these celebrations lies the Sadya, a grand vegetarian feast that captures the spirit of the season. Yet, its magic isn’t confined to those ten days. Many of the Sadya’s iconic snacks have slipped free from the festival’s frame, finding their way into rainy afternoon cravings, late-night indulgences, and tea-time tables far from Kerala—each bite carrying the same warmth and nostalgia wherever it travels.



Banana chips


Nothing defines Kerala snacking better than the humble banana chip. Thin slices of raw banana, fried crisp in coconut oil and lightly salted, are the kind of thing you can eat by the handful without noticing how fast the jar empties. They’re light enough for everyday munching, travel well, and stay crunchy for weeks when stored properly.



Parippu vada

Few snacks go with evening tea as effortlessly as parippu vada. These crisp lentil fritters are both rustic and hearty, with a golden crust that hides a soft, spiced center. What makes them timeless is their versatility: equally loved at roadside stalls, train stations, or in the comfort of home.




Inji curry

Sweet, sour, and fiery all at once, inji curry may have the label of “pickle,” but it works like a snack’s best companion. Kept in airtight jars, it lasts for months and adds punch to plain rice, dosa, or even a simple snack platter. Its staying power is its charm: a spoonful can enliven the dullest plate.



Pāyasam

Though often seen at festive meals, pāyasam has long broken free of its ceremonial roots. Families cook it to mark personal milestones, to comfort guests, or simply to end a meal on a sweet note. Whether it’s the rich palada version, coconut milk–based ada, or quick semiya made on a weeknight, pāyasam adapts beautifully to mood and moment.



Upperi

For those who like their crunch sweet instead of salty, upperi is irresistible. Banana or yam slices are fried and then glazed with jaggery syrup that sets into a crisp shell. Because they’re both sweet and filling, upperi works as an anytime snack.




Achappam (Rose cookies)

Flower-shaped achappam is made from rice flour and coconut milk, these light, crisp cookies melt away almost as soon as you bite into them. They’re as popular during holiday tins as they are in everyday tea-times, and because they’re not overly rich, people enjoy them in small handfuls across seasons without feeling overindulgent.



Sharkara varatti

Ripe banana chunks are fried until firm and then tossed in a glossy jaggery syrup spiced with ginger and cardamom. The coating hardens into a brittle shell that cracks when you bite it, releasing a mix of caramel sweetness and spice.