This is my first attempt at moong puli. Bhaja pitha tastes yum along with the steamed ones. Moong Puli can be soaked in sugar syrup also after being fried. I skipped that part and served the fried ones. This one tastes best when served fresh and hot. Let us do it.
INGREDIENTS :[for the dough for coverage]
Moong Dal[splitted yellow lentil] : 1big cup
Salt : A pinch of
Water : As required
INGREDIENTS :[for the filling]
Shredded Coconut : 1cup
Jaggery : 1/2cup[I used date jaggery]
Sugar : 1tbsp
Green Cardamom Powder : 1tsp
INGREDIENTS :[for frying]
Oil : 100 ml
Dry roast the dal, wash and pressure cook up to 2 whistles using 11/2 cup water. Please note do not use much water. If it gets watery, we will find it very difficult to prepare the dough.
Once cool, add a pinch of salt to the boiled dal and keep on rubbing until a firm dough is formed. Keep covered with a piece of cloth while we prepare the filling.
Heat a pan, add the shredded coconut and stir for a minute. Break the jaggery into smaller pieces and add to the pan.
Keep stirring, we will see the jaggery melts. Add the sugar and after 5 minutes, the cardamom powder. We will keep stirring till a sticky filling is prepared. Let it cool.
Prepare medium sized balls from the dough and make hollow. Fill with 2 spoonful of coconut filling. Close and shape as you desire.
Heat oil in a wok and deep fry in batches. The oil should be neither too hot nor less. If more it will burn, if less it will break.