Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Teacup | Rice, fine grain. | Soak and grind |
| 1 | Teacup | Dhal, Urid (white) | Soak and grind |
| 1 | Teacup | Dhal, Chana | Cook and add grated coconut |
| 1 | Teacup | Coconut scraped (fresh) | |
| 1 | Teacup | Jaggery | grated or scraped |
| 1 | Pinch | Salt | |
| 4 | Pods (whole) | Cardamoms (Elaichi) | Remove seeds and crush them |
| 1 | Teacup | Cooking Oil | for frying |
Method
Sweet made with lentil (chana/moong), stuffed with freshly grated coconut and Jaggery. It is South Indian sweet, specially prepared during festivals.
1. Prepare the batter. Soak Urid dhal and rice for 1 hour. Grind and keep aside.
2. Cook Bengal Gram and grated coconut until it become soft. Drain it. Mix cooked dhal and Jaggery (grated) and cardamoms to a smooth dough.
3. Make big marble size(10) balls. Dip all balls one by one in Urid dhal & rice batter. Deep fry them on a low flame to golden crispy brown color.
4. Note-Instead of mixing grated Jaggery you can prepare Jaggery syrup and mix dhal, coconut mixture to it and stir continuously till it becomes thick cream (like Burfi). Then make the balls, dip in the batter and deep fry them.
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