INGREDIENTS:
Moong dal (200gms).
Salt to taste.
Jeera powder (1 TBs).
Peeled Sweet potato (200gms).
Perboiled Riceflour (2 cups).
Oil for frying.
Liquid jaggery (1/2 cup).
For Chach:
Coconut scrapping.
Jaggery.
Cream.
PROCEDURE:
Saute roast moong dal to golden brown, and add to pressure cooker, add sweet potatoes, salt, turmeric powder, chili powder and jeera powder and add very little water and pressure cook it for 2 whistles, do not add excess water.
Prepare chach my heating jaggery, and by adding coconut scrapping and cream to it.
As its boiled, with a spatula mash them and add liquid jaggery, rice flour till it forms a tight dough.
Make small small dumplings and insert chach into it like stuffing, give them a shape of semi-circle and keep aside.
Stuff them as soon as possible before the dough cools and dries.
Heat oil in a pan and deep fry them till golden brown and remove them in newspaper to dry up and enjoy with liquid jaggery
Moong dal (200gms).Salt to taste.
Jeera powder (1 TBs).
Peeled Sweet potato (200gms).
Perboiled Riceflour (2 cups).
Oil for frying.
Liquid jaggery (1/2 cup).
For Chach:
Coconut scrapping.
Jaggery.
Cream.
PROCEDURE:
Saute roast moong dal to golden brown, and add to pressure cooker, add sweet potatoes, salt, turmeric powder, chili powder and jeera powder and add very little water and pressure cook it for 2 whistles, do not add excess water.
Prepare chach my heating jaggery, and by adding coconut scrapping and cream to it.
As its boiled, with a spatula mash them and add liquid jaggery, rice flour till it forms a tight dough.
Make small small dumplings and insert chach into it like stuffing, give them a shape of semi-circle and keep aside.
Stuff them as soon as possible before the dough cools and dries.
Heat oil in a pan and deep fry them till golden brown and remove them in newspaper to dry up and enjoy with liquid jaggery
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