pala munjalu recipe, how to make pala munjalu

poornam ingredients (inner stuffing)

• ½ cup of channa dal or toor dal
• ½ cup of jaggery or palm sugar (can use sugar too, I have never tried) (adjust the quantity)
• ¼ tsp cardamom powder

Outer covering

• 3 cups of fine rice flour (I used store bought, whatever you use it must be fine flour)
• 1 ½ cups of whole milk
• 1 ½ cups of water
• Oil for deep frying

1. Wash channa dal and cook in a pot till soft but not mushy. It can be pressure cooked with little water for 1 whistle
2. Drain the dal in a colander to remove excess water. When cooled, add it to a jar and blend till smooth.
3. Add the ground dal and jaggery back to the pot or pan. Mix both well and cook again till mix looks dry and becomes a single mass
4. Cool completely and take small portions and make balls. Keep these aside
5. In a pan, add rice flour and pour milk. Mix well to remove lumps.
6. Cook on a low flame till the dough becomes a single mass
7. Cool it. Add 1 tbsp. oil and knead well to get smooth dough.
8. Take small portions of dough, if needed, knead well, press each ball to flatten and make puri in your palm.
9. Place a ball in the centre of the rice puri. Cover it from all the sides, remove off excess dough.
10. Roll the ball to give a nice shape.
11. Keep the balls covered with a moist cloth till you fry.
12. Heat oil till smoky hot, reduce the flame to medium
13. Drop few balls at one time and fry evenly till golden
14. Repeat frying till you finish all the balls.