Pachi Chalimidi (Akki Thambittu) – Naivedyam for Navratri, Rama Navami, Nagula Chavithi, and Other Festivals

Pachi Chalimidi - Naivedyam for Rama Navami, Navaratri, Varalakshmi Pooja, Seemantham
Pachi Chalimidi

Chalimidi is one of those traditional Andhra sweets that is made on almost all auspicious occasions. It is a must on festivals such as Sri Rama Navami, Nagula Chavithi, Sharada Navaratri, and Varalakshmi Pooja. It is also given to a bride to carry to her husband’s home when she goes there the first time and to a pregnant lady at  Seemantham (baby shower).

As I was getting ready for naivedyam for the 9-days of Sharada Navaratri, I realised that I had not written about this simple yet important sweet.

Chalimidi can be made in two ways: Pachi Chalimidi (raw) or Panakam Chalimidi (in a syrup). In this post, I am writing about the former as it is easier to make.

My fellow blogger Srividhya of Vidhya’s Vegetarian Kitchen commented on my post that this particular dish was made in Karnataka as well and was called thembittu there. A bit of search on the internet revealed that this was indeed so and that there were other variations of it made with gram flour and wheat flout as well. The version made with rice flour is called Akki Thambittu.

Thanks, Srividhya for this. 🙂

Do visit Vidhya’s lovely blog for a variety of recipes.

How to Make Pachi Chalimidi or Akki Thambittu

Serves: 4

Time: 30 Minutes


  1. Rice Flour – 1 Cup
  2. Sugar or Grated Jaggery – 3/4 Cup
  3. Grated Coconut – 1/4 Cup
  4. Cardamom Powder – 1/2 tsp
  5. Ghee – 1 tbsp
  6. Cardamom Powder – 1/2 tsp


  1.  Melt the ghee.
  2. Take off the heat and let it cool till just warm but is still liquid.
  3. Add the sugar/jaggery, cardamom powder, and coconut.
  4. Mix well so that the sugar/jaggery starts to melt.
  5. Add the rice flour and mix well till it comes together as a ball.
  6. Shape into one large round ball or multiple smaller balls.
  7. Offer as naivedyam along with Panakam and Vada Pappu.


  • I prefer sugar to jaggery. My pic shows Chalimidi with sugar.
  • You can use pieces of coconut instead of coconut. If you are doing that fry the pieces in the heated ghee till they just start to change color.
  • I have used both store-bought and home-made rice flour with equally good results. Now-a-days, I stick to store-bought flour as I rarely have the time to make rice flour afresh.


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  5. As Vidya mentioned in Tamil Nadu it is called Maavilakku and they shape it like an oil lamp. It is lit in front of the deity with ghee and a cotton wick to burn. After the puja it is eaten and tastes yummy with a film of ghee and a chared corner. Reminds me of all the occasions I have devoured it.

I would love to hear your thoughts and suggestions. Do leave me a comment.