Green gram - 2 cup
(whole moong dal / paasi payaru / pachai payaru)
moong dhal - 1/2 cup (optional)
roasted rice flour - 2 tbsp
shredded coconut - 1/2 cup
dry ginger powder - 2 tsp
cardamom - 10
sesame - 2 tbsp
Jaggery - 2 1/2 cups
Oil - for deep frying
For outer covering:
rice flour - 1/2 cup
maida - 1/4 cup
salt - 1 tsp
turmeric powder - 1/2 tsp
Dry roast the greengram till it smells good and gets crunchy (5 - 8 minutes).
Likewise roast the split moong dal too (this gives more dal taste to the ladoos) along with cardamom.
Dry roast the coconut to a golden red color.
Grind them to a coarse fine powder (like sooji).
Sieve and remove any skin of payaru.
Separately roast the sesame and add to the powder (sesame is optional only).
In a separate vessel bring 2 cups of water to boil and add jaggery. (The weight of jaggery and powder should be approximately equal). Bring to a boil and switch off. Let it dissolve completely.
Strain and retain the pure jaggery solution.
Mix this with prepared powder and make small balls of the size of Amla (or key lime).
In another bowl, add rice flour, salt, maida, turmeric powder and little water.
Mix well so that it can be of thin dosa batter consistency.
Heat oil for deep frying.
Take two or three balls at a time, dip together in the rice flour mixture and deep fry. Flip and fry for a minute till bubbles disappear.
Take out , let cool and store in air tight containers.
Munthiri kothu is ready!
Serve as snack.
This sweet stays good for 2 -3 weeks in room temperature.
In the dipping batter: avoid maida / AP flour if we want to keep this snack for more than 3 weeks.
We can soak and grind rice flour for outer cover and this stays good for more days.
Adding rice flour or pottu kadalai powder while making balls is also optional, but helps in getting the shape if we have added more jaggery solution.
Instead of green gram, we can use split green gram without skin also.
Sending this munthiri kothu to Priya's Deepavali delicacies event.