Mundhiri Kothu

1: In a kadhai dry roast the green moong dal on a low-medium flame until golden brown and let it cool.

2: Once cooled, blend into a semi-smooth powder.

3: In the same kadhai, add the finely grated coconut and dry roast on a low-medium flame until golden brown (around 5 mins) and set aside.

4: In the same kadhai, add the palm jaggery and water.

5: Stir until the jaggery has melted and slightly thickens.

6: In a mixing bowl, add the moong dal powder, coconut, dry ginger powder, and cardamom powder and stir the jaggery syrup and mix until everything is well combined.

7: The mixture should be soft but, when moulded into a ball, it should hold its shape.

8: In another bowl, add all the ingredients for the batter and mix until smooth.

9: Dip the balls in the batter and deep fry until light golden.

10: Serve hot!