Ingredients:

• Rice – 1/2 kg
• Black gram dal – 1/4 kg
• Bengal Gram dal – 200 g
• Jaggery – 150 g
• Elaichi – As required
• Oil for frying

Method:

1. First, soak the rice and black gram dal for five to six hours.
2. Boil the Bengal-gram dal in water.
3. Grind the rice and black-gram dal into a paste.
4. To the boiled Bengal gram, add jaggery, elaichi and cook it till it is dry.
5. Divide the dal mixture into even-sized portions and shape into balls.
6. Cover the dal balls with the rice and black-gram dal paste.
7. Deep fry in hot oil and serve.

Recipe courtesy of Bindu