Sukrunde (Crispy Green Gram & Jaggery Fritters)
Prep time: 15mins | Cook time: 10 mins | Yield 24 lime sized balls
For the filling
- 100gm split green gram with skin (chilkewali moong dal)
- 100gm jaggery (increase it to 150gms if you like it sweeter)
- 3/4th-1cup freshly grated coconut (approx 1/2 of a medium sized coconut)
- 4-5 cardamom pods powdered
- pinch of salt
For the outer covering/coating
- 1/2 cup raw rice soaked for a couple of hours and ground to a thick fine paste
- 1/2 cup rice flour or maida (all purpose flour) made into a thick paste using 3-4 tbsp water * see notes
- Oil as required
1. Wash the green gram till the water runs clear. Powder the jaggery. Coarsely grind the grated coconut (pulse it for a couple of seconds – do not make a wet paste).
2. Transfer the green gram into a pressure cooker and add a little less than double the amount of water and a pinch of salt. Pressure cook on a full flame till the first whistle goes off, reduce the flame and continue to cook for another 7-8 minutes. Remove from fire and let the cooker cool down to room temperature. Open and stir gently. *see note*1
3. Add the jaggery and stir on a medium flame till it melts and blends into the cooked lentils. Toss in the ground coconut and stir well until all moisture evaporates and the mixture is dryish. Remove from fire and allow the mixture to cool.
4. Make small lime sized balls (or the size of til laddoos) from the mixture and keep aside.
5. Heat the oil in a deep heavy bottomed kadhai/wok and drop 4-6 balls dipped in the rice flour/maida batter and fry on a medium high flame till golden brown. Remove with a slotted spoon, drain off excess oil and transfer onto an absorbent kitchen tissue.
6. Serve hot or allow to cool completely before storing in an airtight container.
1. The green gram needs to be perfectly cooked. If it is uncooked, add additional water as required and continue to cook (without covering the lid) till tender but not mushy. If it is perfectly cooked and excess water remains, drain it off. You need a dryish mixture before the jaggery is added so try not to overcook the dal to a paste. If you are not confident of pressure cooking the dal, you may cook it in a regular pan and keep an eye on it while it gets cooked – stir in between and add water as required. However this process will take you longer than the pressure cooking method.
2. The use of ground rice batter or rice flour will result in very crisp sukrundes but the use of maida will result in a soft covering.