Preparation time
- Total: Approximately 30 minutes
- Preparation: 10 minutes
- Cooking: 20 minutes
Ingredients
- 1/2 cup Green Moong Dal (Whole)
- 1/3 cup Jaggery
- 1/3 cup Water
- 1/2 cup Fresh coconut - grated
- 1 teaspoon Cardamom Powder (Elaichi)
- Sunflower Oil - for frying
- 3 tablespoons Corn flour
- 2 tablespoons Rice flour
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt - as required
- Water - as required
Instructions
- To begin making the Munthiri Kothu, dry roast green gram in medium flame until it changes golden brown
- Allow it to cool and transfer into mixer
- Grind into coarse powder and keep it aside
- Dry roast coconut until it changes color
- I have used dessicated coconut
- Now add jaggery to a pan and add water
- Stir and boil until jaggery dissolves and add cardamom powder and mix
- No need to check for any consistency
- Once the jaggery syrup starts boiling, add powdered green gram and roasted coconut
- Mix everything together until combined
- Once it is warm enough to touch, take small portion and roll into balls
- Keep aside
- Heat oil in a heavy bottomed pan
- Meanwhile, take corn flour, rice flour, turmeric powder and salt in a bowl
- Add water little by little and mix without lumps into a smooth batter
- The consistency has to be slightly thinner than dosa batter
- Dip the balls into batter and roll so that it gets well coated by batter on all sides
- Drop the coated balls one by one into oil and fry in medium flame turning often until it turns golden on all sides
- Remove from oil and drain excess oil in kitchen tissues
- Serve warm and enjoy
- It stays good for about a week at room temperature
- Serve Munthiri Kothu as a dessert after your everyday meal of Mixed Vegetable Sambar, Cabbage Poriyal and Steamed Rice
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 5
- Tamil Nadu
- Dessert
- Vegetarian