Moong Dal - 1 cup
Sugar - 1.25 cup
Shredded Coconut - 1 cup
Ilaichi (Cardamon) - 3-4 (in powder form)
Wheat Flour - 1 cup
Salt - as per taste
Oil - 3 tsp
Preparation
Wash and soak moong dal for 4 hours
Grind soaked dal (don't add lot of water as dal has already soaked a lot of water)
Add 1/2 tsp of salt, oil to the ground dal and mix well. The consistency should be that of idli batter
Now, take your idli moulds and make idlis out of the batter
While idlis are hot, grind them to a pulp with no lumps.
Now, in another pan, take 3/4 cup water, heat it
Add sugar, ilaichi, coconut and ground idli pulp.
Simmer and keep mixing till it is of chapati dough consistency.
Remove from fire and let it cool down just lightly, don't cool it down all the way.
Grease your palms and Make lemon size balls out of it.
Now, take flour in a bowl, add 1 tsp of salt, water and mix it to a poting consistency (enough to coat moong dal balls)
Heat oil in a kadahi till
Dip each moong dal ball in flour mix and deep fry them till they are golden brown
Take them on paper towel to drain excell oil
Serving
Just enjoy it anytime with anything. You can eat it as a snack or a dessert.
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