Jaggery/sharkkara- one big block or to taste
Salt- to taste
Cardamom powder/elakka -1/4tsp
All purpose flour/maida-1cup
Turmeric powder/manjal podi-1/4 tsp
Soak green gram for 3-4 hours.
Wash thoroughly and add this to a cooker along with 2 cup of water and a pinch of salt.
2 whistle is enough .
Open the lid of the cooker and cook the gram till the water is completely drained off.
Heat a kadai, add jaggery along with 1/4 cup of water .When the jaggery is completely melt ,add grated coconut,cardamom powder and mix well.
Now add cooked green gram and saute well till the mixture is dry.
Remove from the heat and allow to cool.
Mix maida ,salt,turmeric powder and enough water to make a thick batter.
After cooling take small portions of the mixture and make small balls from it.(lemon size)
Heat oil in a pan.
Dip each ball in the batter and deep fry till golden brown..
Serve with tea and enjoy …
Green gram(cheru payar)-1cup
Dry red chilly-3
Curry leaves-1 string
Salt -to taste
Soak the green gram for half an hour.
Wash it properly and pressure cook by adding 1/2 cup of water and salt .
One whistle is enough.Open the cooker after 10 minutes.If u feel that its not cooked enough cook for few more minutes.
For puzhukku green gram should be cooked well..
When its ready keep aside
Now crush red chilly,green chilly,garlic(opt) and small onion together .Dont make them paste ..
Heat coconut oil in a pan.Add these crushed mixture and curry leaves .Saute till its raw smell goes.
When done add cooked green gram and mix well ..Check the salt .
Finally add grated coconut .Mix well .Cook for 2 minutes in low flame By that time all water left in the gram would be gone ..The puzhukku should be dry.
Then remove from the fire and transfer in to a serving plate.Garnish with curry leaves
Serve with Kanji ..Its a good combination 🙂
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