Thursday, 14 January 2016

MOONG PULI




With Makar Sankranti round the corner, many of us are busy with preparing pitha, payesh, following family tradition. I do not know many of them, just do the usual ones, patishapta, malpua, choshir payesh. Offering to God and then savouring them sitting together. Preparing them in the evening and having them next morning is the best idea. Pitha, payesh tastes best the next day of preparation. Some of them should be have hot though. My childhood memory of having pitha is wintry mornings, courtyard in maternal grandparent's home, grand mom preparing a variety of in a mud oven lighted by wood[unan]. We must remember even the rice flour had to be made at home which was a tedious job.

This is my first attempt at moong puli. Bhaja pitha tastes yum along with the steamed ones. Moong Puli can be soaked in sugar syrup also after being fried. I skipped that part and served the fried ones. This one tastes best when served fresh and hot. Let us do it.

INGREDIENTS :[for the dough for coverage]
Moong Dal[splitted yellow lentil] : 1big cup
Salt : A pinch of
Water : As required

INGREDIENTS :[for the filling]
Shredded Coconut : 1cup
Jaggery : 1/2cup[I used date jaggery]
Sugar : 1tbsp
Green Cardamom Powder : 1tsp

INGREDIENTS :[for frying]
Oil : 100 ml

METHOD :
Dry roast the dal, wash and pressure cook up to 2 whistles using 11/2 cup water. Please note do not use much water. If it gets watery, we will find it very difficult to prepare the dough.

Once cool, add a pinch of salt to the boiled dal and keep on rubbing until a firm dough is formed. Keep covered with a piece of cloth while we prepare the filling.

Heat a pan, add the shredded coconut and stir for a minute. Break the jaggery into smaller pieces and add to the pan.

Keep stirring, we will see the jaggery melts. Add the sugar and after 5 minutes, the cardamom powder. We will keep stirring till a sticky filling is prepared. Let it cool.

Prepare medium sized balls from the dough and make hollow. Fill with 2 spoonful of coconut filling. Close and shape as you desire.

Heat oil in a wok and deep fry in batches. The oil should be neither too hot nor less. If more it will burn, if less it will break.

Serve hot!!



3 comments :

  1. Makar Sankranti at the doorstep, hence time for special kind of sweets and snacks. This Moong Puli is a kind of fried sweet meet with a coconut stuffing. To be served hot.

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  2. Aree wow...its so quick and easy...sure will try thik one...

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    Replies
    1. Thanks so much Swati... a heartfelt one

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