- Raw rice (Pachari): 500gm
- Jaggery: 400 gm
- Moong dal :500gm (cherupayar paripp)
- Cardamom : 10 nos (make it powder )
- Water: For grinding
- Oil : 1/2 litter (for deep fry)
Preparing rice batter:
Soak the rice for 2 to 3 hours. Wash and drain out the water from it.
Grind the rice like a thick batter using water.
In a pan pour the moong dal , stir it continuously until it turn it color to light brown. Then set aside for cooling. In a mixer, grind the dal as nice powder. Then filter the powder using sieve (for nice powder) and keep it aside in a bowl.
Preparing Jaggery syrup:
Heat a steel vessel in stove, add 1 medium cup of water for 400 kg of jaggery. Melt the jaggery and make a thick syrup. Filter the prepared syrup once cooled.
Pour syrup into dal powder. Add cardamom powder into the mixture, mix it well using hand. we need a smooth dough like chappathi.
Then take small quantity from the dough, and make a small balls like lemon.
Heat the oil in a pan(Quantity: oil for deep fry), once oil start bubbling, take each of prepared dough ball ( that we prepared early) dip into the rice batter and put into the heated oil. deep fry the bolls and serve in a plate…