Healthy sweet moong dal snack or susiyam

Filling
1 cup split moong dal or mung bean *
1 1/2 cups water or more to cook the dal
1/2 cup fresh coconut shredded
1/2 cup grated jaggery or brown sugar to taste
1/4 tsp cardamom powder

*Instead of moong dal we can use split chickpeas or channa dal.  Adjust the amount of jaggery and coconut to taste.

Cook the dal until it is tender enough to mash, don't over cook the dal as it will become soggy and will be hard to form the ball shape.  Mix the dal with the coconut, jaggery and cardamom then make it into balls.

Batter
1 cup flour
1/8 tsp salt
1/8 tsp turmeric
coconut milk or water to make the batter

Mix the batter ingredients in another bowl to make a thick batter.

Coat the dal balls in the thick batter and fry in hot oil without overcrowding the pan until it becomes golden in colour.  

Serve warm or at room temperature as a snack.    

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Mysoor lentil fritters

2 cups of split mysoor or masoor dal or yellow/orange lentil

1/2 cup cleaned shrimp chopped 

2 tbsp onion sliced finely

1 tbsp curry leaves chopped

1 to 1/2 tsp chillie flakes to preference

1/2 tsp salt

oil 2" high to fry

*Shrimp can be omitted if you want to make it vegetarian.

Wash and soak the lentils for about an hour or more. Grind the dal coarsely without any water, don't grind well because it would be hard to form the shape to fry. 

Add salt, chillie flakes, onion, curry leaves and shrimp to the ground dal and mix.  Make ball shapes or use a tbsp full of mixture to drop into the hot oil; it is optional to make a donut shape hole in the middle for these fritters.

Deep fry in hot oil (about 360F), the fritters should not brown too fast so keep the heat in medium high heat and fry until the fritters are golden brown.  Serve hot on its own or with hot sauce.  These savoury fritters would be perfect for brunch, snack or as a savoury treat for tea time.

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