Munthiri kothu is a unique South Indian traditional dish. I just came to know about this dish only last year, when my mom was telling what my grandma used to do for Diwali. It is almost similar to seeyam / susiyam, only stuffing varies. Roasted green gram dal powder are mixed in jaggery to make balls. Group of these balls (2-3) are dipped in rice flour. Since 2-3 balls are joined, it is called so. It can be stored for 7-10 days. It's really healthy and yummy too.
Preparation time: 15 mins
Cooking time: 15 mins
Serves: 3-4 nos
Ingredients for stuffing:
Green gram dal - 1/2 cup
Jaggery - 1/2 cup
Water - 1/4 cup
Coconut - 2 tablespoon
Sesame seeds - 1 tablespoon (white / black)
Elachi powder - 1 teaspoon
Ingredients for outer layer:
Rice flour - 1/2 cup
Maida flour - 2 tablespoon
Salt - 1 pinch
Preparation Method:
For stuffing:
1. Dry roast green gram dal. Allow it to cool and blend it to fine coarse powder and set it aside in mixing bowl.
2. Dry roast sesame seeds.
3. Dry roast grated coconut well, until moisture evaporates.
4. Mix dry coconut, sesame seeds, green gram dal powder and elachi powder well.
5. In a pan, add jaggery and water and cook well, until jaggery dissolves. Switch off the flame and filter it. Add the jaggery syrup little by little to mixing bowl and mix well using small spoon.
6. Ensure jaggery syrup is added until we are able to make balls. Do not add more syrup.
7. Make small balls out of it and keep it aside.
For Munthiri Kothu:
1. Mix rice flour, maida, salt together and make flow consistency battery similar to bajji batter.
2. Heat oil in a separate pan. When it's hot, dip three balls together in batter and add it to oil. Deep fry well as golden color is observed in outer layer.
3. Repeat the above process until all balls are done.
Tips:
1. Ensure coconut is fried well, otherwise it will rot the dish within a day.
2. If more sweet is required for stuffing, increase jaggery quantity according to your taste but do not change water level for making syrup.
3. Sesame seeds need to be roasted well, this adds additional flavor to this dish for every bite.
4. Maida is just added as a binding agent, do not add more than 2 tablespoon.
5. If needed broken and fried cashewnuts can be added to stuffing.
Preparation time: 15 mins
Cooking time: 15 mins
Serves: 3-4 nos
Ingredients for stuffing:
Green gram dal - 1/2 cup
Jaggery - 1/2 cup
Water - 1/4 cup
Coconut - 2 tablespoon
Sesame seeds - 1 tablespoon (white / black)
Elachi powder - 1 teaspoon
Ingredients for outer layer:
Rice flour - 1/2 cup
Maida flour - 2 tablespoon
Salt - 1 pinch
Preparation Method:
For stuffing:
1. Dry roast green gram dal. Allow it to cool and blend it to fine coarse powder and set it aside in mixing bowl.
2. Dry roast sesame seeds.
3. Dry roast grated coconut well, until moisture evaporates.
4. Mix dry coconut, sesame seeds, green gram dal powder and elachi powder well.
5. In a pan, add jaggery and water and cook well, until jaggery dissolves. Switch off the flame and filter it. Add the jaggery syrup little by little to mixing bowl and mix well using small spoon.
6. Ensure jaggery syrup is added until we are able to make balls. Do not add more syrup.
7. Make small balls out of it and keep it aside.
For Munthiri Kothu:
1. Mix rice flour, maida, salt together and make flow consistency battery similar to bajji batter.
2. Heat oil in a separate pan. When it's hot, dip three balls together in batter and add it to oil. Deep fry well as golden color is observed in outer layer.
3. Repeat the above process until all balls are done.
Tips:
1. Ensure coconut is fried well, otherwise it will rot the dish within a day.
2. If more sweet is required for stuffing, increase jaggery quantity according to your taste but do not change water level for making syrup.
3. Sesame seeds need to be roasted well, this adds additional flavor to this dish for every bite.
4. Maida is just added as a binding agent, do not add more than 2 tablespoon.
5. If needed broken and fried cashewnuts can be added to stuffing.
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