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.
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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