Instructions

1. Soak black gram dal and raw rice for 6 hours.
2. Wash and grind them separately to a fine batter and mix them to make dosa batter consistency
3. Add a pinch of salt and mix well. Leave aside covered.
4. Cook Bengal gram dal with just enough water to cover the dal. Drain any leftover water from the dal after it is cooked.
5. Add jaggery to the dal and use masher to mash them together till it blends well.
6. Add cardamom powder and mix well. Shape small sized balls.
7. Heat enough oil in a wide heavy bottomed vessel for deep frying the balls.
8. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.
9. Serve warm. Just before eating, make a small hole in the tops and fill with a little ghee or melted butter.