Thursday, April 7, 2011



For stuffing:
Bengal Gram - 1 cup
Jaggery Powder - 1 1/4 cups (adjust according to taste)
Fresh Coconut, grated - 1/4 cup
Cardamom powder - 1 tsp

For Batter:
Black Gram  - 1/2 cup
Rice - 1 cup
Salt to taste

Oil for deep frying


  1. Soak rice and black gram for 4-5 hours in water.
  2. Pressure cook bengal gram with water just enough to cover the gram. Cook until gram is just cooked and holds shape.
  3. Drain any excess water from bengal gram.
  4. Add jaggery powder and mash them together. Add cardamom powder and mix well.
  5. Take a heavy bottomed wok, and cook this bengal gram and jaggery mix, stirring continuously, until it forms a thick paste. Turn off the heat and let it cool.
  6. Add grated coconut and mix well.
  7. Make small roundels of this stuffing mixture and keep aside.
  8. Grind rice and black gram into smooth batter with very little water. The consistency of this batter must be thicker than dosa batter.
  9. Add salt to the batter.
  10. Heat oil in a wok.
  11. Dip each roundel of stuffing mixture in the batter and carefully drop them in oil. Deep fry until they turn golden brown.
  12. Serve hot with ghee.
  13. You can preserve this for 1-2 days if stored in air tight container once cooled to room temperature.


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