Sugiyan/Sweet Mung Bean Fritters

Ingredients

Green gram/cherupayar/Moong Beans: 1 cup

Salt: needed

Grated Coconut: ¾ cup

Sugar: 3 tbsp (or as required)

Cardamom Powder: 1tsp

Wheat Flour: 1 cup

Rice Flour: 2 tbsp (to get the outer covering slight crispy)

Salt: a pinch

Turmeric powder: a pinch

Baking Powder: a pinch

Sugar: 2tbsp

Oil: for deep frying

Method of Preparation

Soak cherupayar/moong beans for 2-3 hours in water.

Pressure cook it by adding little salt. Do not overcook. Drain excess water, if any

When slightly cooled add sugar, grated coconut and cardamom powder. Mix well.

Take a bowl, add wheat flour, rice flour, baking powder, turmeric powder, sugar and salt.

Add some water to it and make it to thick batter……(consistency not too thick or not too thin…..the batter should stay well on the cherupayar/mung bean balls)

Heat oil in a pan for deep frying

Make small balls out of cherupayar/ moong beans mix.

Dip the ball in the batter well and deep fry in oil till all sides are done.

Superb snack which goes with tea

Tip: Wheat flour can be replaced by maida also. Instead of sugar jaggery can be used.

Sending this to Priya's "Cooking With Seeds-Mung/Moong Beans " event