Cook Time: 30 minutes
Makes : 15-20 medium sized
Senaga pappu/Chana Dal : 1 cup
Bellam / Jaggery : 1cup
Sugar : 1/4 cup
Fresh coconut: 1/4 cup sliced
Elachi / Cardamom: 3-4 powdered
Dosa Batter: made with 1/2 cup urad dal and 1 cup rice. (look at my recipe on how to make the batter)
Pressure cook Chana Dal with 1.5 cups of water for 3 whistles.
Take it out and transfer to a pan to cook on stovetop. Add sugar, jaggery and cardamom powder and cook for 10 minutes. Add coconut pieces and cook until all the water is evaporated. This should take about 25-30 minutes. Make sure to keep stirring in between so it doesn't stick to the bottom.
Let it cool for 15-20 minutes.
You can make a round ball, the size pretty much fits in your palm. Nice and soft.
Heat oil for deep frying and start dipping the sweet balls in dosa batter and drop them in the oil. Fry till they are golden brown. Take them out and serve hot.