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Muger/Moong Daler Vaja Pithe (Fried Dumplings with Lentil Shells & Coconut Filling)

May-03-2017
Priyam Das
15 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Muger/Moong Daler Vaja Pithe (Fried Dumplings with Lentil Shells & Coconut Filling) RECIPE

It’s a very old and traditional recipe from my grandmother’s kitchen.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Frying
  • Dessert
  • Healthy

Ingredients Serving: 6

  1. Lentil shells :
  2. Moong / Mung Dal 1 cup
  3. Rice flour 1-2 tbsp
  4. All purpose flour/Maida 2 tbsp
  5. Pinch of salt
  6. Oil for deep frying
  7. Stuffing:
  8. Coconut grated 2 cups
  9. Milk / coconut milk ¼ cup
  10. Date palm jaggery (crumble into pieces) 1 cup + more

Instructions

  1. Preparing the stuffing :
  2. Heat a nonstick pan and add the coconut in it.
  3. On a low flame, keep on stirring the coconut for few minutes and add the milk.
  4. As soon as the milk gets absorbed by the coconut, add the jaggery.
  5. Keep on stirring on low flame till the jaggery melts and incorporates well into the coconut.
  6. Continue stirring, and this may take up to 20 minutes till you get a little lumpy mixture.
  7. Leave the mixture to cool for few minutes.
  8. Preparing the lentil shells :
  9. Roast the yellow lentils in a pan till it leaves a beautiful aroma.
  10. Now add just enough water to boil the lentils.
  11. Once boiled, strain excess water if any, but do not discard it, use it in other dishes.
  12. Let it cool for some time until easy to handle.
  13. Season the lentils with salt and mashed it.
  14. Add the rice flour and all purpose flour to the mashed lentils to make a soft dough.
  15. Refrigerate for half an hour until it stiffens a bit.
  16. Pinch a walnut size ball from mashed lentil dough and with the help of your and fingers give it a small bowl like shape.
  17. Stuff it with the coconut – jaggery mixture , fold and seal the ends together.
  18. You can crimp or pinch the edges if you want to.
  19. Prepare a dozen of such stuffed shells and keep aside.
  20. Heat enough oil for deep frying.
  21. Fry the stuffed lentil shells in hot oil over a medium flame till they turn out golden in colour and become crisp.
  22. Serve hot or at room temperature.
  23. They taste better the next day.

Reviews (1)  

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Maanika Hoon
May-11-2017
Maanika Hoon   May-11-2017

Really nice

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