chana dal 300 gm
jaggery (grated) 300 gm
maida 500 gm
oil 200 ml
cardamom powder 1 tsp
salt 1 tsp
1. Knead the maida into semi-soft dough by adding water and half a teaspoon of salt. Pour 2-3 teaspoons of oil over it, cover and set aside for 20-30 minutes.
2. Wash and cook chana dal in a pressure cooker for 3-4 whistles. Once cool, drain the excess water and mash well.
3. Add jaggery to the cooked dal and blend in a mixer. 4. In a thick-bottomed pan, add oil and this mixture. Cook on medium flame until the mixture thickens. Let cool, and then add cardamom powder.
4. Form small balls of this mixture and set aside. Make small balls out of the dough and stuff with the mixture.
5. Apply oil to a plastic sheet. Roll the mixture balls into round shapes. Fry until
golden-brown on medium flame by adding 1=2 teaspoons of oil to each piece.
6. Serve hot.
tamarind 100 gm
mango (raw) 1
fennel seeds 10 gm
jaggery 50 gm
chana (roasted) 10 gm
neem flower 10 gm
1. Dry-roast the chana and urad dal, coriander seeds and red chillies on a slow flame. Once cool, make a fine powder.
2. Soak tamarind in water, and extract thick juice out of it.
3. Cook the rice and set aside.
4. Heat oil in a pan. Add mustard seeds, jeera, urad dal, chana dal, green and red chillies, peanuts, curry leaves and asafoetida. Cook for some time.
5. Add tamarind extract, jaggery, salt and turmeric. Cook until thickened. Add this cooked tamarind extract and powdered spices (to taste) into the rice.
6. Mix well. Garnish with curry leaves and red chillies. Serve hot.