- Prepare batter for coating the balls as follows:
- Soak rice and urad dal in water for 5 hours.
- Wash the rice and urad dal and drain out all water.
- Grind the uraddal with little water until it is smooth.
- Add rice, salt and a little water to dal mixture and grind into smooth paste.
- Keep the batter for later use.
Note: Add little water at a time while grinding so that the batter doesn’t become runny.
- Add 3 cups water to chana dal and cook until soft. Drain out the water from the dal in a sieve.
- Grind the chana dal into a coarse paste. Heat ghee in a pan. Pour the dal paste into it.
- Add cardamom powder and grated coconut to the dal paste in the pan. Cook and stir the dal mixture till it is dry. Cool the dal mixture and shape into lemon-sized balls. In a wok, heat oil to deep fry the balls.
- Coat the balls completely with the batter of urad-dal and rice.
- Divide the balls into batches for frying.
- Deep fry the coated balls in the wok until golden in color. Then flipand fry so that it is cooked evenly.
Rice has a rich cultural significance in India. A newly married girl offers rice as the first food to her husband. Also, a baby is first offered rice preparation as first food. Rice was also the secret ingredient used to make ancient Chinese mortar strong enabling the ancient structures to survive for centuries.