Fried balls of rice flour batter stuffed with a sweet chana dal and jaggery filling — the festival sweet of Telangana made for Ugadi and Vinayaka Chaturthi.
Ingredients
For batter:
1 cup raw rice — soaked 3 hours, drained and ground to smooth batter
1/2 cup urad dal — soaked 3 hours, drained and ground to smooth batter
Combine both batters, add 1/4 tsp salt
For filling:
3/4 cup chana dal — boiled very soft, drained
3/4 cup jaggery — grated
1/4 tsp cardamom powder
2 tbsp freshly grated coconut
Oil for deep frying
Method
Make filling: combine very soft boiled chana dal with grated jaggery.
Cook on low heat stirring until jaggery melts completely and the mixture is dry and binds.
Add cardamom and coconut. Cool. Divide into 16 small balls.
Make batter: combine the two ground batters.
The batter should be smooth, slightly thick and coat a spoon — thicker than dosa batter.
Heat oil for deep frying on medium.
Dip a filling ball into the batter to coat completely. Lower carefully into the oil.
Fry on medium for 3 to 4 minutes until deep golden and completely cooked through.
Drain on paper towels. Cool slightly before eating.