Payatham Urundai / Moong dhal balls / Payatham Paniyaram
This is a speciality item generally made for occasions and can be made a week earlier and stored.
Moong dhal (Green gram) split and skinned 2 cups
Roasted rice flour ½ cup
Scrapped Coconut 2 cups
Sugar 1 cup
Pepper powder ¼ teaspoons
Cumin powder ½ teaspoon
Turmeric powder ¼ teaspoon
Cardamon powder ½ teaspoons
Water as necessary
Ground White rice flour 1½ cups,
Oil for frying
Dry roast the coconut until golden brown and grind to a powder.
Dry roast moong dhal well and grind to powder and sieve.
Grind sugar to powder.
In a wide mouthed bowl, put the moong dhal powder, rice flour, coconut, cardamon powder sugar, cumin powder and pepper powder and mix well.
Add boiling water and mix the flour mix to a consistency of pittu flour - do not add too much water and the mixture should be bit powdery and should not any lumps.
Make into big marble sized firm balls and set aside.
Mix the white rice flour, turmeric powder, salt with water well without any lumps to make the batter.
The batter should not be very runny.
Soak the flour balls in this batter mixture and fry until golden.
Drain and remove and let it cool before storing.