Name: Munthiri Kothu recipe by Revathi Kannan at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 3
Ingredients: rice flour 1 cup; salt 1/2 tsp; turmeric powder - 1/2 tsp; water 1 cup; green moong dal flour 250 gms; coconut 1 cup; cardamom 3 pods; Jaggery 200 gms; Oil deep frying

Ingredients Serving: 3

rice flour 1 cup
salt 1/2 tsp
turmeric powder - 1/2 tsp
water 1 cup
green moong dal flour 250 gms
coconut 1 cup
cardamom 3 pods
Jaggery 200 gms
Oil deep frying

Instructions

Fry the Green Gram in a pan for 8-9 minutes on a medium flame until it turns golden brown.
Dry Roast the grated coconut till it turns dark brown, make sure not to burn it. This gives the munthiri kothu a long shelf life.
Coarse the fried green gram, not too fine. But to a rawa like consistency.
Boil the jaggery. First remove the dust then make this into a thick syrup. No need to make the one string consistency here.
Take the green gram powder, fried coconut, crushed cardamom in a mixing bowl.
Add the jaggrey syrup and mix them.
Make even sized balls as and when the syrup is hot.
Cover it with a cotton cloth and dry the balls for around 5 hours.
Take the rice flour, turmeric, salt. Mix all the ingredients in a batter by adding water.
Heat a thick bottomed vessel with oil, dip the balls in the batter and deep fry it in hot oil.
Turn once to fry the other side.

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