Ingredients
|
Quantity |
Measure |
Ingredients |
Description: |
|
500 |
Gallon |
Dhal, Moong |
Boil in 3-4 cups of water |
|
1 |
Nos. |
Coconut (Narial) |
Scrape and add the flakes |
|
1/2 |
Teaspoon |
Cardamom Powder |
For flavor |
|
200 |
Grams |
Jaggery |
For taste |
|
500 |
Grams |
Rice, Raw |
Or Maida - for batter |
|
|
As Required |
Water |
For batter preparation |
|
250 |
Ml. |
Cooking Oil |
For Frying |
Method
Sukurunde means sweet buns. Follow these steps to prepare them.
First boil the moong dhal, in 2 to 3 cups of water, (the water should be slightly higher than the surface of the dhal), and when boiled it should be sufficiently dry, and cooked. Scrape the coconut, and add it to the cooked dhal, together with the cardamom powder. Add jaggery and mix well by mashing the mixture thin it becomes one homogenous whole. Then take a handful of mixture and form flat cakes about 2 inch in diameter, and quarter cm thick. Let us call these moong dhal-cakes.
Prepare the batter from the soaked raw rice, or maida which should be of a consistency in which the batter will stick to the cake when dipped. Dip the moong dhal-cakes, and fry them in hot cooking oil, in a deep frying pan. Remove when fried, and the moong dhal-cakes have turned brown.
Remove them with a perforated ladle, on to a wicker basket lines with paper towels.
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