Clean the mussels and drain.
Slit half way down into each mussel and remove the black pith in the centre.
In a separate vessel soak rice in hot water for 5 hours. Wash well and drain.
Take the items to be ground in a mixer: drained rice, raw rice, aniseed, cumin seeds, grated coconut, onions and required salt. Grind to a fine paste.
Stuff each mussel neatly with the ground paste and steam for 30 minutes.
Grind the ingredients for preparing masala: chilly powder, aniseed, turmeric powder and little salt. Prepare a batter with little water.
Dip each arikkadukka in the chilly batter and fry in sufficient oil until golden in color.
Malabar arikkadukka is ready and serve hot.