Recipe can be found @ Zesty South Indian Kitchen
What you need
For stuffing
Cooked green gram/ Mung dal: 2 ¼ cup (1 cup of dry mung beans on soaking gives 2 ½ cup)
Water: 3 ½ cup+ ¼ cup
Jaggery/Unrefined sugar: 2/3 cup ( You can use sugar to but I prefer Jaggery)
Coconut: 1 cup (I used desiccated coconut)
Cardamom: 3 no
Ghee/ Clarified butter: 1 teaspoon
For batter
All purpose flour: ½ cup
Rice flour: 1 ½ tablespoon ( It gives crispy structure to the covering)
Yellow food color: 2 drops
Sugar: 1 tablespoon
Baking soda: 1/8 teaspoon
Salt: 1/8 teaspoon
Water: ¾ cup + 1 tablespoon
For frying
Canola oil: 4 cups
How I made
Soak dry mung beans/ green gram for 8 hours or overnight. After soaking, pressure cook the mung beans with 3 ½ cup water for about 25 minutes or 4 whistles. And set aside.
In a medium skillet melt jaggery with ¼ cup of water and strain for impurities and also set aside.
In the same skillet bring back jaggery water to boil and add coconut and cook for about 2-3 minutes or until it becomes dry, to this add cooked mung beans and cook again to become dry, it will takes about 2 -3 minutes. To this finally add ghee and cardamom powder and mix everything and set aside.
Once this mixture is cool enough to touch make small balls from it.
In a medium bowl make batter with all purpose flour, yellow food color, baking soda, salt and water to form a loose one and set aside.
In deep bottom pan heat oil and when it reaches 370 F or hot, dip each stuffing ball into the batter and carefully add to oil. Flip few times to get uniform crispiness. It will take about 3 minutes to get fully cooked. You can fry 3-4 at a stretch. Once it is crispy strain them using a slotted spoon and drain extra oil using a kitchen tissue.
Enjoy with hot tea.