1 to 2tbspsrice (optional, if your batter becomes runny )
Oil for deep frying
How to make the recipe
Soak urad dal and raw rice in enough water separately for 4 to 5 hrs.
Pressure cook channa dal with 1 ½ cups of water for 1 whistle.
When the pressure goes off, drain the left over water.
Mash the dal smooth and add jaggery or jaggery syrup. If your jaggery has impurities, melt the jaggery with very little water and filter to remove the impurities, 30 ml water would be fine.
Smooth dal is crucial to get a good stuffing. Make sure you mash the dal before you add jaggery. You can even blend if you desire.
Mix dal and jaggery well and begin to cook on a medium flame till the water almost evaporates and the mixture looks dry.
Add cardamom powder, mix well and off the flame. Set aside to cool.
Make small lemon sized balls with this mix and set aside.
Grind urad dal with little salt and water till it becomes smooth or frothy.
Add the rice to this and grind to a smooth paste with very little water. The consistency must be like a thick dosa batter. Refer the pic. In case your batter becomes runny, you can save it by mixing rice flour to the batter and bring it to the right consistency.
Heat oil in a deep fry pan till smoky hot, reduce the flame to medium, take one ball each time with a tablespoon, roll it in the batter and drop in the hot oil, repeat the process for the other balls. Fry them in batches till golden colour.
Once cool, fry them again for a min, this way they stay crisp for longer time.