Munthirikothu



Ingredients
  • Split Moong Dal…………………..................1 Cup
  • Shaved Jagarry………………….............…..1 Cup
  • Water……………………………………………..1/4 Cup
  • Unsweetened dry desiccated Coconut...3/4 Cup (Read 'notes' if you plan to use fresh Coconut)
  • Cumin Seeds……………………………………1/3 Teaspoon
  • Whole Cardamom Pods……………………..5 no
  • All Purpose Flour/ Maida………………….1/2 Cup
  • Water……………………………………………..1/2 Cup
  • Salt…………………………………..………….…Pinch
  • Ghee……………………………………………....1/2 Teaspoon
  • Oil for deep frying
Method of Preparation:

Wash the Moong Dal and drain it thoroughly. Dry it on a paper towel.
In a pan on medium heat fry the washed and dried Dal without Oil till they are slightly dark in color and crispy in texture. Make sure you stir it all the way through and don’t let it burn. This step will take at least 12 minutes.

When it is cooled, using a dry grinder crush it into a course powder. A Coffee grinder will be perfect. The powder should be really course. (Don’t let it become  fine.) Keep it aside till ready to be used.

On a dry pan, heat Cumin Seeds and Cardamom till slightly roasted. When cooled powder it and keep it aside.

Melt Jaggery and Water in a pan until the Jaggery is melted. Pour it through a strainer if there are any unwanted particles. Bring it back to a boil and let it boil until it just starts to attain a one thread stage. Don't wait till it forms a really good one thread stage otherwise the Munthirikothu will be hard.

Add Dal powder, Coconut, Cumin and Cardamom Powder and mix well. Once mixed, dump it into another plate and let it cool slightly so that you can handle it. Make small balls out of it, 

Mix Flour, Salt and Ghee really well and make a thin batter out of it using Water. Start with ½ Cup and add more if needed. The batter shouldn’t be very thick or it will make the outer coating very tough.

Heat oil in a pan and dip each of the balls in the batter and deep fry till the covering is slightly brown. It has a tendency to clump. So when they are half way through frying separate them with a spoon without breaking the balls.

Once golden brown, take it out of the Oil and drain the excess Oil on a paper towel Serve this at room temperature. Keep this in an airtight container  and can be stored for at least 3 weeks if properly made.


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