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For the outer layer
- Black gram dal/ Urad dal - 50 gms
- Rice 5 tbsp
- Salt a pinch
For the Filling
- Bengal gram/Channa dal - 1 cup
- Grated Jaggery - 1 cup
- Fresh Coconut - 1/4 cup (grated)
- Cardamom powder - 3/4 tsp
- Oil for deep frying
Wash Channa dal and soak for 2-3 hours.
Grate jaggery/pound the jaggery.
Wash and soak Urad dal and rice for 4-5 hrs. Grind both into fine paste along with salt, adding very little water.The batter should be thick.
Pressure cook the channa dal.
Then once the dal is well cooked, drain water and cook it along with the jaggary.
Cook till dry and make a smooth paste in the mixer and grated coconut and mix it thoroughly and let it cool.
Divide them into equal balls.
Heat oil in kadai ,once the oil is hot,then dip each ball in the Urad dal batter.
Then drop them into the hot oil. Turn and cook on all sides.
Drain them on to a tissue.
Tips & Points to Remember:
The stuffing ball should be of size if tennis ball.
The water in the channa dal should be almost dry then jaggery has to be added. Jaggery makes the dal watery once it starts cooking, so the water in the dal should be completely dry.