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- Duration: 15 minutes
- Serves: 4–6 people
Home-ground sona masuri rice works best for this recipe. Also, jaggery can be used instead of sugar.
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This Indian version of dumplings is a hot favourite with children and is devoured in minutes when fresh and warm. Pala munjalu are stuffed with an aromatic chana dal.
- Rice flour (2 cup)
- Milk (1 cup)
- Sugar (1 1/2 tbsp)
- Salt (1/4 tsp)
- Desi ghee ( For greasing while preparing the balls)
- Oil (For deep frying)
- Split Bengal gram (chana dal) (1 cup)
- Sugar (1 cup)
- Cardamom powder (elaichi) (1/2 tsp)
- Salt (a pinch)
- Boil milk; add salt and sugar and allow the sugar to dissolve. Slowly add rice flour and keep mixing till it forms a lump. Mix thoroughly and turn off the flame. Place a lid and keep aside.
- Thoroughly wash and pressure-cook dal with a cup of water for up to 3 whistles. Once the pressure eases, remove the dal, strain left over water and transfer the dal to a heavy-bottomed vessel.
- Add sugar and mix. Turn on the flame and stir as the sugar dissolves. Keep stirring till the liquid evaporates and the dal mixture is a thick paste.
- Mash the mixture with the back of a ladle or a masher. Keep stirring continuously as the dal tends to stick to the vessel. Add elaichi and salt and mix well. Turn off the flame and allow to cool.
- Make small roundels of the sweetened dal and rice flour dough. Grease your palm with ghee and flatten the dough. Stuff the flattened rice flour dough with the dal filling/poornalu and shape into a ball.
- Heat enough oil in a kadhai and deep fry the stuffed balls, 4 to 5 in one go. Fry till golden brown and crunchy.
- Serve hot. You can store the remaining pala munjalu in an airtight container and savour for two to three days.