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Pala Munjalu Recipe

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Adjust Servings:
2 cups rice flour
1 cup milk
1 ½ tbsp sugar
1/4 tsp salt
ghee for greasing
oil enough for deep frying
For filling
1 cup split bengal gram
1 cup sugar or grated jaggery
1/2 tsp cardamom powder
1 pinch salt

Nutritional information

1914 kcal
395.7 g
40.38 g
19.16 g
1134 mg
29 mg

Pala Munjalu Recipe

  • Sweet
  • 1 hr 15 mins
  • Serves 15
  • Easy


  • For filling


Almost every day is auspicious in India. Then there are minor festivals and prominent festivals as well. During these festivals, you will always find at least one traditional snack at home. People cook traditional sweets on these occasions. One of the many unique qualities of Indian snacks is that it mostly calls from simple ingredients like rice, pulses, and milk.

Pala Munjalu is like deep fried dumplings. The rice flour dough is cooked in milk. It uses split bengal gram as a filling flavored with cardamom powder. The recipe here calls for sugar. You can replace it with jaggery. Pala munjalu is a soft snack and will melt in your mouth. Enjoy preparing this special treat and spread joy.

Health Benefits

  • Split Bengal Gram also known chana dal, is highly nutritious, has a rich flavor and aroma and gets digested easily. It is also an excellent source of minerals like manganese, magnesium, phosphorus, and thiamine.
  • Both white and brown rice is a rich source of carbohydrates and therefore, acts as a source of fuel for the body. Rice also has a very low amount of saturated fats and cholesterol making it a healthy food for the heart.
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How to make Pala Munjalu Recipe

  • Boil the milk. Add salt and sugar and let the sugar dissolve.
  • Slowly add the rice flour and keep mixing till it thickens. Mix well and turn off flame. Keep aside.
  • Pressure cook bengal gram with a cup of water up to 3 whistles.
  • Remove andstrain any left over water and transfer the dal to a heavy bottomed vessel.
  • Add sugar/jaggery and mix. Turn on the flame and stir as the sugar dissolves. Keep stirring till the liquid evaporates and the dal mixture turns into a thick paste.
  • Mash the dough with the back of a spoon or a masher. Keep stirring continuously as the dal sticks to the pan.
  • Add cardamom powder, salt and mix well.
  • Turn off flame and allow to cool.
  • Shape the sweetened mixture into small bite-sized balls.
  • Grease your palm with ghee and flatten the rice dough. Place the dal filling in the middle and shape into small ball, leaving no gaps.
  • Heat oil in a wide vessel.
  • Reduce flame to medium once the oil is hot.
  • Gently place 4 to 5 balls in the pan. Deep fry till golden brown and crunchy.
  • Allow it cool. Store in an airtight container as they last for two to three days.


  • In 2016, world production of chickpeas was 12.1 million tons, led by India alone with 64% of the global total.
  • Rice is the first food a new bride in India offers to her husband and the first food offered to newborn babies.

Suman Bagga

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