Ingredients
The following ingredients have 4 Servings
- For Filling
- Green Gram – 1 cup (225 gms)
- Water – 2 cups
- Jaggery – 3/4 cup to 1 cup (about 175-200 gms)
- Grated Coconut – 1 cup
- Cardamom Powder – 1 tsp
- Ghee – 1 tbsp
- For Covering
- All Purpose Flour (Maida) – 1 cup
- Rice Flour – 1/4 cup
- Baking Powder – 1/4 tsp
- Salt – 1/4 tsp
- Water – as needed (about 1 cup)
Instruction
- Wash the green gram and take it in a pressure cooker. Add 2 cups of water. Cook it for 2 whistles on medium low flame.
- After the pressure goes down, open the cooker. The green gram will be cooked perfectly.
- Melt the jaggery with 2-3 tbsp of water in a small sauce pan.
- Take ghee in a kadai. Add the grated coconut and roast it for 3-4 minutes till the moisture dried up.
- Strain the jaggery water into this kadai. Also add the boiled green gram.
- Cook these together till the mixture thickens up. Finally add the cardamom powder and switch off.
- After the mixture cools down, make lemon sized balls with it and arrange in a plate.
- For the outer covering, take maida, rice flour, baking powder and a pinch of salt in a bowl. Add water little by little to make a thick batter (like idli batter).
- In the meantime, heat oil in a kadai for deep frying.
- Take each stuffing ball, dip it in the prepared batter and put it gently in the hot oil. Fry for couple of minutes till the outside becomes crispy. Since the inside is cooked, frying takes less time.
- Drain excess oil in a paper towel and enjoy.
