A Tasty Challenge.....: Munthirikothu (Fried Moong Dal and Jaggary Balls)

Recipe No: 108

I have mentioned in some of the earlier posts (Kerala Mixture, Diamond Cuts)about my mother making a lot of snacks during the vacations to pacify the hungry stomach of her three kids. This is one among them. Traditionally this is made from scratch using Green Gram (Cherupayar). But here I am using Moong Dal to make it a bit easy.

Ingredients

Split Moong Dal…………………..................1 Cup
Shaved Jagarry………………….............…..1 Cup
Water……………………………………………..1/4 Cup
Unsweetened dry desiccated Coconut...3/4 Cup (Read 'notes' if you plan to use fresh Coconut)
Cumin Seeds……………………………………1/3 Teaspoon
Whole Cardamom Pods……………………..5 no
All Purpose Flour/ Maida………………….1/2 Cup
Water……………………………………………..1/2 Cup
Salt…………………………………..………….…Pinch
Ghee……………………………………………....1/2 Teaspoon
Oil for deep frying

Method of Preparation

Wash the Moong Dal and drain it thoroughly. Dry it on a paper towel.
In a pan on medium heat fry the washed and dried Dal without Oil till they are slightly dark in color and crispy in texture. Make sure you stir it all the way through and don’t let it burn. This step will take at least 12 minutes.
When it is cooled, using a dry grinder crush it into a course powder. A Coffee grinder will be perfect. The powder should be really course. (Don’t let it become fine.) Keep it aside till ready to be used.
On a dry pan, heat Cumin Seeds and Cardamom till slightly roasted. When cooled powder it and keep it aside.
Melt Jaggery and Water in a pan until the Jaggery is melted. Pour it through a strainer if there are any unwanted particles. Bring it back to a boil and let it boil until it just starts to attain a one thread stage. Don't wait till it forms a really good one thread stage otherwise the Munthirikothu will be hard.

Add Dal powder, Coconut, Cumin and Cardamom Powder and mix well.
Once mixed, dump it into another plate and let it cool slightly so that you can handle it.
Make small balls out of it, each having the size of a Grape. I used a Melon Baller to get even sized balls. Keep them aside till ready to be used
Mix Flour, Salt and Ghee really well and make a thin batter out of it using Water. Start with ½ Cup and add more if needed. The batter shouldn’t be very thick or it will make the outer coating very tough.
Heat at least two inches of Oil in a frying pan on high heat.
Dip each of the balls in the batter and deep fry till the covering is slightly brown. It has a tendency to clump. So when they are half way through frying separate them with a spoon without breaking the balls.
Once golden brown, take it out of the Oil and drain the excess Oil on a paper towel.
Serve this at room temperature. Keep this in an airtight container and can be stored for at least 3 weeks if properly made.

Notes:

If you are using freshly grated Coconut, then make sure that it is grated finely and dry roast it to get rid of the water. (Put the Coconut in a pan and stir till all the water is evaporated. Don't let it change the color.) Getting rid of the excess moisture is important otherwise it will go rancid very fast.
Don’t deep fry the Munthirikothu for too long as it will make them hard when cooled. Put it on a high flame and take them out when they are just brown.
A really well made Munthirikothu will be soft to the bite.
Using a Melon baller to make the balls make it easy to roll and will give even sized balls.
Don't over crowd the pan or the balls may crack and the Dal will be all over the Oil.
Rub a little ghee on the Melon baller and your palms if the mixture is sticking.
Dip the balls in the batter only just before frying.
The inside of Munthirikothu usually has a dark brown color, but this is lighter as the Jaggary that I used is lighter in color.