Mangalorean Recipes

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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


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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