1. Cherupayar/ Moong Dal – 1 cup
  2. Salt – a pinch+ 1/2 tsp. ; divided
  3. Water – as needed
  4. Jaggery – 1/2 -3/4 cup; grated
  5. Grated coconut – 1 cup
  6. Powdered cardamom – 1 tsp.
  7. Ghee – 1 tbsp.
  8. Cashews – 2 tbsps., halved
  9. Coconut cuts – 2 tbsps.
  10. Plain flour – 1 cup
  11. Rice flour -2 heaping tbsps.
  12. Turmeric powder – 1/4 tsp.
  13. Oil to deep fry


  1. Cook the moong dal in your pressure cooker adding 2 cups of water & pinch of salt. Simmer for 8 minutes after the first whistle. Open the cooker once the pressures subside. Cook till the dal is completely dry.
  2. In a broad non-stick pan, heat ghee & fry the cashews & coconut cuts till they turn golden brown in colour. Add the grated coconut & fry for 2 minutes.
  3. Add grated jaggery & 1/4 cup of water & cook till jaggery melts. Stir in the moong dal & cook till the mixture is almost dry (not too dry). Keep mashing the dal as you mix. Add cardamom powder. Allow this mixture to cool down to room temperature.
  4. Make balls from the mixture & keep them aside. Refrigertae these balls for 1 hour.
  5. Make a bhaji like batter with maida, rice flour, turmeric powder, 1/2 tsp. of salt & water.
  6. Dip each ball into the batter & deep fry in hot oil on medium heat.
  7. Serve hot.
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