Munthiri Kothu recipe | Green gram and jaggery balls
Munthiri Kothu recipe | Green gram and jaggery balls with step by step photos and video recipe. this is a very traditional sweet recipe with green gram. simple, easy and tasty recipe. a.k.a payaru paniyaram in kerala / chittu urunda etc.,
When i thought of making this dish, i did a few research and found a lot of interesting things about this dish. wanted to share it with you all. I asked one of a known granny about what is actually munthiri kothu.
she explained me the process and also said it is made for the pongal bhogi festival. they make the green gram stuffing the previous day and deep fry on the day of bhogi.
she also added its made both with maida and rice flour coating. well, I chose to try out the second. another interesting dish made on the day of bhogi festival is Kunukku.
Munthiri Kothu recipe
Munthiri Kothu recipe
Ingredients
- 1/2 cup green gram
- 1/2 cup grated jaggery
- 1/2 cup water
- 1 pinch cardamom powder
- 1/4 cup grated coconut
- 1/2 cup rice flour
- salt to taste
- 1/4 tsp turmeric powder
Instructions
- dry roast green gram until reddish in colour.
- cool and grind it to a coarse powder.
- in the same pan, add jaggery and water. melt it completely. drain and add it again to the clean pan.
- let it boil. once its boiling, add cardamom powder, grated coconut and cook until thick.
- add the powdered green gram and mix well to a thick dough.
- while it is still warm, grease hands and make tiny balls of even size and keep it ready.
- meanwhile mix rice flour, salt and turmeric in a bowl.
- add water to make it a thick bajji batter consistency.
- combine 2 or 3 balls together. press slightly and dip it in the batter.
- coat all over and deep fry in medium hot oil until you find brown spots here and there.
Video
Green gram and jaggery balls
1.roast the green gram until reddish. keep frying in simmer so that it doesn’t get burnt.
2. cool and grind it to a coarse powder.
3. in the same pan, add grated jaggery, water and let it melt completely without lumps.
4. strain it to remove any dust.wash the pan and add the filtered jaggery water again and cook it.
5. when it boils, add cardamom powder and grated coconut.
6. let it get thicken. when it thickens and bubbles, add the powdered green gram. mix well in simmer to a thick dough like consistency.
7. meanwhile. take a mixing bowl, add rice flour, salt and turmeric powder.
8. add water little at a time and mix to a thick bajji batter consistency.
9. grease hands and pinch a small portion of the dough while it is still warm. make tiny balls and keep it ready. balls have to be stiff and tight.
10. while all the dough is made to tiny balls of even size. you can now rest it overnight or even freeze for an hour. I made it instant and it was good too. combine two or three balls together and slightly press them.
11. put them in batter and turn sides to coat on all the sides.
12. deep fry in medium hot oil until you find brown spots here and there
