Mangalorean Recipes

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Home Other Regions Kerala Dhal Poornam

Dhal Poornam

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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


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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