Its a typical South Indian sweet dish which can be served as a snack or side item, and its one of the must item in any function or festival.INGREDIENTS:
Bengalgram (1 cup), soaked overnight.
Jaggery (1 cup).
Cardamom powder (1 Tsp).
Ghee (2 TBs).
Maida (2 cups).
Oil for frying.
PROCEDURE:
Boil bengalgram with little salt and mash them, drain excess water and keep aside.
Heat a pan and bring jaggery to boil with very little water, add boiled lentil and mix up well, add ghee and cardamom powder and stir well, stir till it forms a dough like. Off the flame and keep aside.
Now make a thick batter with maida, little salt and water and keep aside.
Now make small small dumplings of the sweetend bengalgram and keep aside.
Heat enough oil in a pan for deep frying, dip the dumplings in the maida batter and deep fry them, in simmer mode, then higher the gas flame and fry till golden brown and is ready to be served and enjoyed.
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