Ingredients:
1 cup green moong dal
A pinch of salt
½ cup lightly roasted grated coconut
3 tbs sugar or little more
¼ tsp cardamom powder
Outer Covering:
1 cup all purpose flour
2 tbs rice flour
A pinch of salt
A pinch of turmeric powder
A pinch of baking powder
Enough water
Oil for deep frying
Method:
Soak the moong dal for about 2 to 3 hours.
Now boil the moong dal with a pinch of salt in little water.
Do not over cook the moong dal. Drain excess water if any.
When the cooked dal is slightly cooled, add in the coconut,
sugar and the cardamom powder. Mash up the ingredients coarsely.
Now form lime sized balls and keep aside.
In a bowl, take the ingredients for the outer covering.
Add enough water and and make the batter.
The batter should be like the idli consistency, without lumps.
Heat oil in a wok, dip each of the moong dal ball in the batter.
Deep fry, till it is golden in colour.
Remove to a kitchen towel, and serve.
No comments:
Post a Comment