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Munthiri koth


  • 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…

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