Thursday, June 7, 2012



For batter:

Black gram 2 cups
Rice 4cups(if you use grinder use 6cups of rice)
Maida 1/4rth cup

For stuffing:

Bengal gram 2cups
Jaggery 2 cups
Sugar 1/4rth cup
Cardamom powder 1 tsp
Grated desicated coconut 1/2 cup
Salt pinch


Soak black gram and rice for overnight.
Next day morning grind the gram and rice by adding sufficient water. The batter consistency should be like Idli batter.
Add little salt and a tablespoon of sugar. Mix well and keep aside.
Cook the bengal gram by adding 4 cups of water.
Now grind the cooked bengal gram and shift it to another heavy bottomed vessel.
Cook the above paste by adding jaggery and sugar.
Stir continuously as dal tends to stick to the vessel.
Add grated desicated coconut, pinch of salt and cardamom powder.
Switch off the gas when the paste forms like a ball.
Let the mixture be cooled for some time and later make a small lemon size balls and keep aside.

Now add sufficient all purpose flour to the batter.
Heat oil for deep frying.
When the oil is pipping hot take one ball and dip it in the above batter and leave it slowly in the oil.
Don't stir immediately. wait for a minute and stir slowly.
Fry until you get golden brown color.
Continue the above procedure for all balls.
Serve hot or cold.

NOTE: Adjust the sweet level.

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