Munthiri Kothu/ Chaya Kada Palaharam (Tea Stall Snack)Episode :833

Ingredients:
Whole green gram/ Whole mung bean – 1 cup / 200g
Jaggery – 200g
Water (to melt jaggery)- 1/2 cup
Grated coconut – 10 handful / 1 small
Cardamom and cumin seeds powder – To taste
Ghee – 1 tbsp

For the outer covering:
Rice flour – 1/2 cup
Maida – 2 tbsp
Turmeric powder – 1/4 tbsp
Salt
Water

Oil – For deep frying

Method:

Heat a pan and dry roast the green gram til the colour changes to a brown shade. Set aside.

Slightly roast grated coconut in the same pan. No need of any colour change. Set aside.

Melt jaggery in half cup of water and make a string consistency syrup.

Fine powder the roasted green gram in mixie and add it to the jaggery syrup on low heat.

Add coconut, cardamom and cumin seeds powder and ghee and mix well.
Switch off and set aside.

Once this cools down a bit, make smooth, lemon size balls out of it.

Make a medium thick batter out of rice flour, maida, turmeric powder and salt adding water.

Heat oil in a wok and deep fry the balls after dipping in the prepared batter.

You can store it in air tight container for upto 2 weeks in room temperature.