Mundiri Kothu

Ingredients For Filling

• • Whole green gram - ½ kg
• • Coconut - 1
• • Jaggery (melted) - ¾ kg
• • Cardamom powder - 1 teaspoon

Ingredients For Outer Dough

• • Wet raw rice flour (soaked, pound and sifted flour) - 2 cups
• • Salt - as required
• • Turmeric powder - ½ teaspoon
• • Oil (for frying) - as required

Method

• 1. Dry roast green gram until brown. Pound this into fine rawa consistency.
• 2. Grate coconut finely.
• 3. Grate jaggery and pour just enough water to cover it in a vessel.
• 4. Heat until jaggery melts completely. Switch off the stove and strain the syrup through a clean muslin cloth or fine strainer to remove dirt. Wash, wipe the vessel and pour the syrup back in it.
• 5. Heat it again when it starts boiling add grated coconut and cardamom powder.
• 6. Cook until the mixture gets thickened add pounded green gram dal and remove from fire.
• 7. Prepare small gooseberry sized balls when it is still warm. Allow to cool. Keep aside for one full day on a flat tray.
• 8. Next day soak raw rice for ½ an hour.
• 9. Drain water, dry in a cloth under shade and pound it to a fine powder and sift it.
• 10. Add salt, turmeric powder to this wet flour. Mix water and prepare to a bajji batter consistency,
• 11. Heat oil in a kadai. Dip the prepared ball into the batter and deep fry two or three balls together. It sticks together while frying to form a bunch.
• 12. Serve and enjoy!